Vegan German Chocolate Cake

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Prep time: 15 minutes; Cook time: 30 minutes; Yield – One 2″ high 9 in. round cake
Nutritional Information: 478 calories – 6 pieces or 358 calories – 8 pieces

Ingredients (cake):

  • 2 cups, almond or soy milk (I used unsweetened almond milk)
  • 2 tsp, apple cider vinegar (I used Braggs)
  • 2/3 cup, unsweetened apple sauce (80 calories
  • 1 ½ cups, vegan sugar
  • 4 tsp, vanilla extract 
  • 2 cups, flour (I used whole wheat)
  • 2/3 cup, cocoa powder (I used Ghirardelli Unsweetened Cocoa Powder)
  • 1 ½ tsp, baking soda
  • 1 tsp, baking powder

Directions (cake):

  • Preheat over to 350 F.
  • Combine the non-dairy milk and apple cider vinegar and set aside to curdle.
  • In a large bowl, mix all of the wet ingredients plus the sugar.
  • In a medium bowl, mix all of the dry ingredients.
  • Slowly combine the dry ingredients into the wet mixture, including the curdled milk mixture. You should end up with a semi-thick batter.
  • Pour the batter into a well-greased 9″ round baking pan.
  • Bake for 25-30 minutes, until a toothpick comes out clean. (I baked my cake for 30 minutes exactly).
  • Remove from oven, and cool for 10 minutes before transferring to a plate.

Ingredients (icing):

  • 1 cup, almond or soy milk
  • ¼ cup, water
  • 1/3 cup, cornstarch
  • 1/3 cup, lite coconut milk
  • 1¼ cups, vegan sugar
  • 1 tsp, vanilla extract 
  • 2 ½ cups, unsweetened flaked/ shredded coconut 
  • 1 ½ cups chopped pecans

Directions (icing):

  • While the cake is cooling, make the icing.
  • Mix the water and corn starch and set aside.
  • Pour all of the ingredients in a saucepan over medium heat.
  • Add in the corn starch mixture and continue to stir.
  • Once the water begins to boil, immediately remove it from the stove.
  • Add in the coconut and pecans.
  • Make sure you put the icing on the cake right away while it’s still warm. This icing forms very quickly!
  • Ice the cake, and enjoy!