Vegan German Chocolate Cake

Jill Dalton

My husband Jeffrey loved German Chocolate Cake for his birthdays when he was young and I love recreating healthy plant-based versions of classic cakes. So today we have this scrumptious two layer, whole food, plant-based Vegan German Chocolate Cake that will knock your socks off! The dark chocolate cake layers are topped with a creamy, coconut and pecan frosting that is pure heaven and the entire cake is refined sugar-free, oil-free, eggless, and gluten-free.

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Equipment

2 9″ Round Silicone Cake Pan

Ingredients

Instructions

Cake

Preheat oven to 350°F.
Whisk together the oat flour, baking powder, baking soda, ground flax and cocoa powder.
Blend together the dates, hot water, vinegar, vanilla and soy milk in a blender.
Stir the blended mixture into the flour mixture and mix well.
Pour equally into two 9 inch silicone cake pans or two parchment lined pans.
Bake for 20-25 minutes.
Let cool thoroughly.

Frosting

Blend together the dates, soy milk, vanilla and oats in a blender until smooth.
Pour into a bowl and stir in the coconut and pecans.
Place one of the cakes on a plate or cake stand.
Use half of the frosting to frost the top surface of that cake.
Place the other cake on the top of the frosting layer.
Frost the top of that cake leaving the sides bare.
Optional: Decorate the top of the cake with more toasted pecans

Nutrition info

Calories: 436kcalCarbohydrates: 63gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 327mgPotassium: 709mgFiber: 13gSugar: 31gVitamin A: 195IUVitamin C: 4mgCalcium: 193mgIron: 4mg