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The Best Vegan German Chocolate Cake EVER!

By Bless My Nest
(4.78/5 - 9 votes)

4 comments

My husband and I love German Chocolate cake, but really, who doesn't!? I usually make the boxed kind, but I wanted to make my own for Father's Day. Besides, the store bought frosting contains preservatives and coloring that we can live without.



So I went searching for a good vegan recipe and I found a keeper!

The cake is spongy and fluffy, but is satisfyingly dense at the same time. The frosting can be eaten with a spoon alone... it's that good!



I made one change to the cake batter by adding espresso to the water and I think it was a good addition, but you can use just water if you prefer.



This recipe is absolutely amazing... and you (and your munchkins) can lick the batter without any worries!







German Chocolate Cake:

recipe credit All Recipes



Ingredients:



1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

1 cup water OR 1 double shot espresso + water to equal 1 cup



Directions:



1. Preheat oven to 350°F. Lightly grease one 9x5 inch loaf pan, or if making cupcakes, use liners.

2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix (with blender) together until smooth.

3. Pour into prepared pan and bake on bottom rack at 350°F for 30-45 minutes, or until toothpick comes out clean. Remove from oven and allow to cool.









German Chocolate Cake Frosting:

recipe credit Fat Free Vegan



Ingredients:



1 cup plain soy milk

1/3 cup coconut milk

1 1/4 cups organic white sugar

1 teaspoon vanilla extract

1/3 cup cornstarch mixed with 1/4 cup water until smooth

2 1/2 cups sweetened flaked coconut

1 1/2 cups chopped pecans



Directions:



In a medium saucepan, mix the soy milk, coconut milk, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and pecans.







Allow to cool for about 10 minutes (mixture should still be warm) before spreading on cake.





For an impressive presentation, try filling the cupcake with frosting. It's a fun surprise and it looks pretty too.







Take a sharp knife and cut a small square out of the center of the cupcake- be careful not to cut through the bottom. Gently remove the square, cut off the inside and keep the "topper". Using a spoon, fill with frosting and replace the topper. Frost as usual!







Enjoy!








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By Bless My Nest (Visit website)






Rate this recipe:

Comments:

5 / 5

I made this frosting last night and it was excellent! Next time I will use brown sugar instead of white to get the rich carmel color of the non-vegan version. Instead of her recipe, I did the 7-up Duncan Heinz German Choc Cake mix. DELISH!

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5 / 5

Tastes just like regular German Chocolate cake, but without the high calorie butter, eggs or milk. Thank you for the wonderful recipe

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5 / 5

Amazing all my non vegan friends LOVED it

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4 / 5

I doubled the recipe and made a beautiful and delicious two-layer cake! Such an easy recipe, too! No need to double the frosting, btw - I had a ton left over. Luckily, it was good enough to eat with a spoon like pudding

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