Decadent Vegan German Chocolate Cake

Method

30 min prep · 30 min cook

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper.

2. Make the Cake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Divide the batter evenly between the prepared cake pans.

3. Bake: Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pans, then transfer them to a wire rack to cool completely.

4. Prepare the Frosting: In a medium saucepan over medium heat, combine the brown sugar, coconut cream, and dairy-free butter. Bring to a low boil, stirring constantly until the sugar has dissolved. Reduce the heat and simmer for 5 minutes, stirring frequently. Remove from the heat, and stir in the shredded coconut, chopped pecans, vanilla extract, and a pinch of salt. Let the frosting cool until it reaches a spreadable consistency.

5. Assemble the Cake: Once the cakes have cooled, place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over the top. Place the second cake layer on top, and spread the remaining frosting over the top layer.

6. Serve and Enjoy: Let the cake set for about an hour before serving to allow the flavors to meld. Slice and serve this Decadent Vegan German Chocolate Cake as a luxurious ending to any meal, or as a special treat to indulge in whenever the mood strikes.

Courses: Dessert

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