Name: Vegan German Chocolate Cake Recipe
Ingredients: 400 ml (1 ½ cups + 2 Tbsp + 2 tsp) Unsweetened Non-Dairy Milk: The foundation of our moist cake layers. Soy milk is recommended for its protein content, which contributes to structure and tenderness. However, almond, oat, or cashew milk can also be used as alternatives. Opt for unsweetened varieties to control the overall sweetness of the cake. Room temperature milk is preferable as it emulsifies better with the other ingredients.; 160 ml (⅔ cup) Neutral Oil: Oil is key to a moist and tender cake. Neutral oils like sunflower, canola, or vegetable oil are ideal because they don’t impart any unwanted flavors. Avoid strong-flavored oils like olive oil. Oil also contributes to the cake’s crumb and prevents it from drying out.; 2 teaspoons Vinegar: An essential ingredient for vegan baking! Vinegar, when combined with non-dairy milk, creates a vegan “buttermilk.” This buttermilk reacts with the baking soda and baking powder, creating air bubbles for a light and fluffy cake texture. Apple cider vinegar or white vinegar work equally well.; 280 g (1 + ¼ cups + 2 Tablespoons) Caster Sugar: Caster sugar, also known as superfine sugar, dissolves more easily into the batter than granulated sugar, resulting in a smoother texture. If you only have granulated sugar, you can use it, but ensure it’s well dissolved. Sugar not only adds sweetness but also contributes to the cake’s moisture and browning.; 2 teaspoons Vanilla Extract: Vanilla extract enhances the overall flavor profile of the chocolate cake, adding warmth and depth. Use pure vanilla extract for the best flavor, rather than imitation vanilla.; 260 g (2 cups + 2 Tbsp) Plain (All-Purpose) Flour: The structural backbone of the cake. All-purpose flour provides the necessary gluten development for a tender yet sturdy crumb. Measure flour correctly by spooning it into your measuring cup and leveling off the top, rather than scooping directly from the bag, which can lead to using too much flour.; 90 g (⅔ cup + 1 Tbsp) Cocoa Powder: Unsweetened cocoa powder is what gives this cake its rich chocolate flavor and characteristic dark color. Dutch-processed cocoa powder will result in a darker color and milder flavor, while natural cocoa powder will have a more intense chocolate taste. Use good quality cocoa powder for the best results.; 1 teaspoon Baking Powder: A chemical leavening agent that works in conjunction with baking soda to create rise and lightness in the cake. Ensure your baking powder is fresh for optimal leavening power.; 1 teaspoon Bicarbonate of Soda (Baking Soda): Another crucial leavening agent. Baking soda reacts with the acidity of the vinegar and cocoa powder to produce carbon dioxide, which helps the cake rise. Like baking powder, ensure it’s fresh for best results.; 1 teaspoon Instant Espresso Powder: Espresso powder intensifies the chocolate flavor without making the cake taste like coffee. It deepens the richness and complexity of the chocolate. If you don’t have instant espresso powder, you can omit it, but it’s a worthwhile addition for chocolate lovers.; ¼ teaspoon Salt: Salt balances the sweetness and enhances all the other flavors in the cake. It’s a vital ingredient in baking, even in sweet recipes.; 10 g (1 packed Tablespoon) Cornflour (Cornstarch): The thickening agent for our luscious coconut pecan filling. Cornflour creates a smooth and creamy custard-like texture. Ensure it’s properly dissolved in the coconut milk to prevent lumps.; 120 ml (½ cup) Full Fat Coconut Milk: Full-fat coconut milk is essential for the richness and creaminess of the filling. Use the thick, creamy part of the coconut milk from a can. Avoid using light coconut milk, as it will not provide the same richness.; 100 g (packed ½ cup) Light Brown Soft Sugar: Light brown soft sugar adds sweetness and a subtle caramel flavor to the filling. The molasses in brown sugar also contributes to moisture and a slightly chewy texture. If you only have dark brown sugar, it can be used, but the flavor will be more intense.; 60 g (¼ cup) Vegan Block Butter: Vegan block butter, like Naturli Vegan Block or Miyoko’s Kitchen Cultured Vegan Butter, provides richness and flavor to the filling. Block butter is preferred over vegan margarine in tubs for its higher fat content and better baking performance.; ½ teaspoon Vanilla Extract: Enhances the flavor of the filling, complementing the coconut and pecan flavors.; 65 g (2 ⅓ oz) Shredded Coconut (or unsweetened desiccated coconut) Toasted: Toasted coconut adds a wonderful nutty flavor and textural contrast to the filling. Toasting the coconut is crucial to bring out its flavor and prevent it from becoming soggy in the filling.; 65 g (2 ⅓ oz) Pecans Toasted and Chopped: Toasted pecans provide a crunchy texture and nutty flavor that is characteristic of German Chocolate Cake filling. Toasting the pecans enhances their flavor and aroma. Chop them into medium-sized pieces to distribute them evenly throughout the filling.; Pinch Salt: Balances the sweetness of the filling and enhances the other flavors.; 150 g (5 ⅓ oz) Dark Chocolate (no more than 70% cocoa solids) Finely Chopped: High-quality dark chocolate is the star of the ganache. Choose a dark chocolate with no more than 70% cocoa solids for a balanced sweetness and bitterness. Finely chopping the chocolate ensures it melts smoothly and evenly.; 150 ml (½ cup + 2 Tablespoons) Full Fat Coconut Milk or Vegan Double Cream Alternative: Full-fat coconut milk or vegan double cream creates a rich and glossy ganache. Full-fat coconut milk will provide a slightly coconutty flavor, while vegan double cream, like Elmlea Plant Double Cream, will offer a more neutral, decadent creaminess.; ½ Tablespoon Maple Syrup: Maple syrup adds a touch of sweetness and a subtle caramel note to the ganache. It also helps to create a smooth and pourable consistency.; Whole and Chopped Pecans for Decorating (optional): Pecans are a classic decoration for German Chocolate Cake, adding visual appeal and reinforcing the pecan flavor. Use both whole and chopped pecans for varied texture and aesthetics.

Ingredients

Scale

For the Cake:

400 ml (1 ½ cups + 2 Tbsp + 2 tsp) Unsweetened Non-Dairy Milk: The foundation of our moist cake layers. Soy milk is recommended for its protein content, which contributes to structure and tenderness. However, almond, oat, or cashew milk can also be used as alternatives. Opt for unsweetened varieties to control the overall sweetness of the cake. Room temperature milk is preferable as it emulsifies better with the other ingredients.

160 ml (⅔ cup) Neutral Oil: Oil is key to a moist and tender cake. Neutral oils like sunflower, canola, or vegetable oil are ideal because they don’t impart any unwanted flavors. Avoid strong-flavored oils like olive oil. Oil also contributes to the cake’s crumb and prevents it from drying out.

2 teaspoons Vinegar: An essential ingredient for vegan baking! Vinegar, when combined with non-dairy milk, creates a vegan “buttermilk.” This buttermilk reacts with the baking soda and baking powder, creating air bubbles for a light and fluffy cake texture. Apple cider vinegar or white vinegar work equally well.

280 g (1 + ¼ cups + 2 Tablespoons) Caster Sugar: Caster sugar, also known as superfine sugar, dissolves more easily into the batter than granulated sugar, resulting in a smoother texture. If you only have granulated sugar, you can use it, but ensure it’s well dissolved. Sugar not only adds sweetness but also contributes to the cake’s moisture and browning.

2 teaspoons Vanilla Extract: Vanilla extract enhances the overall flavor profile of the chocolate cake, adding warmth and depth. Use pure vanilla extract for the best flavor, rather than imitation vanilla.

260 g (2 cups + 2 Tbsp) Plain (All-Purpose) Flour: The structural backbone of the cake. All-purpose flour provides the necessary gluten development for a tender yet sturdy crumb. Measure flour correctly by spooning it into your measuring cup and leveling off the top, rather than scooping directly from the bag, which can lead to using too much flour.

90 g (⅔ cup + 1 Tbsp) Cocoa Powder: Unsweetened cocoa powder is what gives this cake its rich chocolate flavor and characteristic dark color. Dutch-processed cocoa powder will result in a darker color and milder flavor, while natural cocoa powder will have a more intense chocolate taste. Use good quality cocoa powder for the best results.

1 teaspoon Baking Powder: A chemical leavening agent that works in conjunction with baking soda to create rise and lightness in the cake. Ensure your baking powder is fresh for optimal leavening power.

1 teaspoon Bicarbonate of Soda (Baking Soda): Another crucial leavening agent. Baking soda reacts with the acidity of the vinegar and cocoa powder to produce carbon dioxide, which helps the cake rise. Like baking powder, ensure it’s fresh for best results.

1 teaspoon Instant Espresso Powder: Espresso powder intensifies the chocolate flavor without making the cake taste like coffee. It deepens the richness and complexity of the chocolate. If you don’t have instant espresso powder, you can omit it, but it’s a worthwhile addition for chocolate lovers.

¼ teaspoon Salt: Salt balances the sweetness and enhances all the other flavors in the cake. It’s a vital ingredient in baking, even in sweet recipes.

For the Filling:

10 g (1 packed Tablespoon) Cornflour (Cornstarch): The thickening agent for our luscious coconut pecan filling. Cornflour creates a smooth and creamy custard-like texture. Ensure it’s properly dissolved in the coconut milk to prevent lumps.

120 ml (½ cup) Full Fat Coconut Milk: Full-fat coconut milk is essential for the richness and creaminess of the filling. Use the thick, creamy part of the coconut milk from a can. Avoid using light coconut milk, as it will not provide the same richness.

100 g (packed ½ cup) Light Brown Soft Sugar: Light brown soft sugar adds sweetness and a subtle caramel flavor to the filling. The molasses in brown sugar also contributes to moisture and a slightly chewy texture. If you only have dark brown sugar, it can be used, but the flavor will be more intense.

60 g (¼ cup) Vegan Block Butter: Vegan block butter, like Naturli Vegan Block or Miyoko’s Kitchen Cultured Vegan Butter, provides richness and flavor to the filling. Block butter is preferred over vegan margarine in tubs for its higher fat content and better baking performance.

½ teaspoon Vanilla Extract: Enhances the flavor of the filling, complementing the coconut and pecan flavors.

65 g (2 ⅓ oz) Shredded Coconut (or unsweetened desiccated coconut) Toasted: Toasted coconut adds a wonderful nutty flavor and textural contrast to the filling. Toasting the coconut is crucial to bring out its flavor and prevent it from becoming soggy in the filling.

65 g (2 ⅓ oz) Pecans Toasted and Chopped: Toasted pecans provide a crunchy texture and nutty flavor that is characteristic of German Chocolate Cake filling. Toasting the pecans enhances their flavor and aroma. Chop them into medium-sized pieces to distribute them evenly throughout the filling.

Pinch Salt: Balances the sweetness of the filling and enhances the other flavors.

For the Ganache:

150 g (5 ⅓ oz) Dark Chocolate (no more than 70% cocoa solids) Finely Chopped: High-quality dark chocolate is the star of the ganache. Choose a dark chocolate with no more than 70% cocoa solids for a balanced sweetness and bitterness. Finely chopping the chocolate ensures it melts smoothly and evenly.

150 ml (½ cup + 2 Tablespoons) Full Fat Coconut Milk or Vegan Double Cream Alternative: Full-fat coconut milk or vegan double cream creates a rich and glossy ganache. Full-fat coconut milk will provide a slightly coconutty flavor, while vegan double cream, like Elmlea Plant Double Cream, will offer a more neutral, decadent creaminess.

½ Tablespoon Maple Syrup: Maple syrup adds a touch of sweetness and a subtle caramel note to the ganache. It also helps to create a smooth and pourable consistency.

Whole and Chopped Pecans for Decorating (optional): Pecans are a classic decoration for German Chocolate Cake, adding visual appeal and reinforcing the pecan flavor. Use both whole and chopped pecans for varied texture and aesthetics.

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Instructions

Getting Started: Cake Layers

Preheat the Oven and Prepare the Cake Tins: Begin by preheating your oven to 180°C/160°C fan/350°F/gas mark 4. Accurate oven temperature is crucial for even baking. While the oven preheats, prepare two 20cm/8in round cake tins. Grease the tins thoroughly with vegan butter or oil to prevent sticking. Then, line the bottoms with circles of baking parchment. This double preparation ensures the cakes release cleanly from the tins after baking.

Combine Wet Ingredients: In a large jug or mixing bowl, whisk together the wet ingredients. This includes 400 ml unsweetened non-dairy milk (soy milk recommended), 160 ml neutral oil (sunflower oil works well), 2 teaspoons vinegar (apple cider or white vinegar), 280 g caster sugar, and 2 teaspoons vanilla extract. Whisk until the sugar is mostly dissolved and the mixture is well combined. The vinegar will react with the milk, starting the “buttermilk” process.

Sift Dry Ingredients: In a separate large bowl, sift together the dry ingredients. This includes 260 g plain flour, 90 g cocoa powder, 1 teaspoon baking powder, 1 teaspoon bicarbonate of soda, 1 teaspoon instant espresso powder, and ¼ teaspoon salt. Sifting is essential to remove any lumps in the dry ingredients and ensure they are evenly distributed, leading to a smoother cake batter and texture.

Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the bowl of dry ingredients. Using a hand balloon whisk, gently whisk until just combined and the batter is smooth. It’s vital not to overmix at this stage. Overmixing develops the gluten in the flour too much, resulting in a tough cake. A few streaks of flour are okay initially, but continue whisking until they disappear and you have a smooth, flowing batter.

Bake the Cake Layers: Divide the batter evenly between the two prepared cake tins. For the most accurate division, use a kitchen scale to weigh the batter in each tin, ensuring they are as close to equal as possible. This promotes even baking and stacking. Spread the batter level in each tin using a spatula or the back of a spoon. Bake in the preheated oven for approximately 30 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of one of the cakes. If it comes out clean, or with just a few moist crumbs attached, the cakes are done. They should also be firm to the touch and spring back lightly when gently pressed.

Cool the Cake Layers: Once baked, remove the cake tins from the oven and let the cakes cool in the tins for 10 minutes. This allows the cakes to firm up slightly, making them easier to handle. After 10 minutes, carefully invert the cakes onto a wire rack to cool completely. Ensure they are fully cooled before frosting and filling, as warmth can melt the filling and ganache.

Preparing the Coconut Pecan Filling

Prepare Cornflour Slurry: In a small bowl, place 10 g cornflour. Gradually stir in 120 ml full-fat coconut milk, ensuring you whisk out any lumps of cornflour. This creates a smooth slurry that will thicken the filling.

Melt Butter and Sugar: In a medium saucepan over medium-low heat, melt 60 g vegan block butter and 100 g light brown soft sugar together. Stir occasionally until the butter is melted and the sugar is dissolved.

Thicken the Filling: Whisk the cornflour slurry into the melted butter and sugar mixture. Increase the heat slightly to medium and bring the mixture to a gentle simmer, whisking constantly. Continue to whisk and simmer for 1-2 minutes, or until the mixture thickens to a custard-like consistency. It should be thick enough to coat the back of a spoon.

Add Coconut, Pecans, and Flavorings: Remove the pan from the heat. Stir in 65 g toasted shredded coconut, 65 g toasted and chopped pecans, ½ teaspoon vanilla extract, and a pinch of salt. Mix well to combine all ingredients evenly into the thickened filling.

Cool the Filling: Set the filling aside to cool completely. As it cools, it will thicken further. You can speed up the cooling process by placing the pan in a cool water bath or refrigerating it briefly, but ensure it doesn’t become too firm to spread.

Making the Rich Chocolate Ganache

Chop the Chocolate: Finely chop 150 g dark chocolate (no more than 70% cocoa solids) and place it in a heat-proof bowl. Finely chopped chocolate melts more quickly and evenly.

Heat Coconut Milk and Maple Syrup: In a small saucepan, combine 150 ml full-fat coconut milk (or vegan double cream) and ½ tablespoon maple syrup. Heat over medium heat until the mixture is just about to simmer. Do not let it boil. You’ll see small bubbles forming around the edges of the pan.

Melt the Chocolate: Pour the hot coconut milk mixture over the finely chopped chocolate in the heat-proof bowl. Ensure all the chocolate is submerged in the hot liquid. Let it sit undisturbed for 5 minutes. This allows the heat to melt the chocolate gently.

Stir to Smooth Ganache: After 5 minutes, gently stir the mixture with a spatula or whisk, starting from the center and working outwards. Continue stirring until all the chocolate is melted and the ganache is smooth, glossy, and emulsified.

Thicken the Ganache: Set the ganache aside at room temperature to thicken. This may take 30-60 minutes, depending on the room temperature. You want the ganache to be thick enough to spread easily but not so thick that it becomes difficult to work with. If the ganache thickens too much, you can gently re-warm it in short 10-15 second bursts in the microwave, stirring frequently, until it reaches a spreadable consistency. Be careful not to overheat it.

Assembling the Vegan German Chocolate Cake

Level the Cake Layers (Optional): Once the cake layers are completely cool, you can level them if needed. If the tops are domed, use a cake wire or a sharp serrated knife to carefully trim off the tops to create flat, even layers. This ensures the cake stacks neatly and is stable.

Fill the Cake: Place one cake layer on a cake stand or serving plate. Spread all of the coconut pecan filling evenly over the top of this layer. Ensure the filling reaches close to the edges of the cake.

Stack and Frost: Carefully place the second cake layer on top of the filling, positioning it upside-down if you leveled the cakes, to create a smoother top surface for frosting. Spread the thickened chocolate ganache evenly over the top and sides of the cake. You can create swirls or a smooth finish with your spatula, depending on your preference.

Decorate (Optional): If desired, decorate the cake with whole and chopped pecans. Arrange whole pecans around the border of the cake or in the center. Sprinkle chopped pecans over the top for added texture and visual appeal.

Chill (Optional): For a firmer ganache and filling, you can chill the assembled cake in the refrigerator for 30-60 minutes before serving. This is particularly helpful if you live in a warm climate or if you prefer a firmer texture.

Serve and Enjoy: Your beautiful Vegan German Chocolate Cake is now ready to be served! Slice and enjoy the delicious combination of moist chocolate cake, coconut pecan filling, and rich chocolate ganache. Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition

Serving Size: One Normal Portion
Calories: 550-650