Vegan German Chocolate Cake
A gourmet vegan German chocolate cake, made eggless and dairy-free thanks to coconut oil, vegetable oil, and aquafaba. Fudgy and just a little dense, and slathered with a toasted pecan coconut custard frosting. This cake might not be much to look at but it's delightful to eat!
A gourmet vegan German chocolate cake, made eggless and dairy-free thanks to coconut oil, vegetable oil, and aquafaba. Fudgy and just a little dense, and slathered with a toasted pecan coconut custard frosting. This cake might not be much to look at but it's delightful to eat!
- 1 cup pecans
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp cornstarch
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup coconut oil
- 4 oz semisweet chocolate ((check ingredients for milk)
- 270 grams cake flour ((2 and 1/4 cups))
- 70 grams cocoa powder ((3/4 cup))
- 200 grams coconut oil ((1 cup) room temperature)
- 40 grams vegetable oil ((1/4 cup) (i use grapeseed oil))
- 145 grams coconut sugar ((1 cup))
- 250 grams cane sugar ((1 and 1/4 cups))
- 3/4 cup aquafaba
- 1 cup lukewarm brewed coffee
- 1/2 cup plain, unsweetened non-dairy milk ((for best resu
- 1/2 tsp apple cider vinegar ((or other vinegar))
- 1 cups unsweetened flaked coconut
- 200 grams cane sugar ((1 cup))
- 1/2 cup plain, unsweetened non-dairy milk
- Carbohydrate 1.68420234424786 g
- Cholesterol 15.4557291662524 mg
- Fat 17.5021059473021 g
- Fiber 0.659190130589872 g
- Protein 0.855693698102551 g
- Saturated Fat 9.97499760943819 g
- Serving Size 1 1 slice (34g)
- Sodium 46.2891458224793 mg
- Sugar 1.02501221365799 g
- Trans Fat 1.03630002136219 g
- Calories 161 calories
Step-by-step
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly grease three 8-inch cake pans and line the bottoms with parchment paper.
- Over indirect heat, or in 15-second bursts in the microwave, melt the chocolate and set aside.
- Sift together all of the dry ingredients in a mixing bowl.
- In a second mixing bowl, add the oils and beat or mix until smooth and creamy.
- Add the sugars and continue to mix until fluffy.
- Add the aquafaba and vanilla and mix until combined.
- Then add the melted chocolate and also mix until combined.
- Stir together the coffee, non-dairy milk, and apple cider vinegar in a bowl or measuring vessel.
- Add about one-third of the dry ingredients to the wet ingredients bowl, mixing until just combined.
- Next add half of the coffee mixture, then another one-third of the dry ingredients, and mix.
- Finally, add the remaining coffee mixture and the remaining dry ingredients, and mix until just combined.
- Divide the prepared batter evenly into the three cake pans and smooth the tops if needed.
- Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- If your oven has hot spots, rotate the pans after about 20 minutes.
- It's important not to open the oven door in the first half of baking if you can avoid it.
- Remove the cake pans from the oven and cool on a cooling rack for 15 minutes.
- After that, the rack can be lightly greased and the cakes inverted onto the rack to cool completely.
- If not already toasted, toast the pecans and coconut according to your preferred method: in the oven or on the stovetop.
- In a medium saucepan, combine the coconut oil, sugar, non-dairy milk, and salt.
- Cook over medium heat, stirring frequently until the sugar is dissolved and the mixture starts to bubble slightly at the edges.
- Reduce the heat to medium-low.
- Whisk together the cornstarch with 3 tablespoons of cold water, and then add it to the saucepan and stir.
- Continue to cook, stirring frequently, until the mixture becomes glossy and thickened.
- Remove the pan from the heat and stir in the pecans and coconut.
- Set aside the mixture to cool.
- Once the cake layers and frosting are both cooled, assemble the cake by placing the bottom layer on a cake stand, spreading 1/3 of the frosting onto it, then repeating with the remaining layers and frosting.
- Decorate the top of the cake as desired (I used cocoa powder, roasted pecans and chocolate chips).
- The cake is best enjoyed at room temperature.
- It can be stored in the fridge for up to a week or so, but I recommend letting it come to room temperature before eating for the best taste and texture.
My Unexpected Vegan Baking Adventure: A German Chocolate Cake Story
I'm not usually one for elaborate baking projects. My kitchen is more of a "get-in, get-out" kind of place – quick meals, simple snacks, the occasional batch of cookies. But something about the idea of a vegan German chocolate cake intrigued me. The challenge, the potential for deliciousness, the sheer audacity of it all… I had to try. I’d always loved German chocolate cake, that decadent, rich, chocolatey goodness, but the thought of all that butter and eggs always held me back. This recipe, however, promised a guilt-free indulgence, and frankly, I needed a baking challenge to break up the monotony.
The recipe itself wasn't overly complex, but it required a level of precision I wasn't used to. Measuring ingredients meticulously, ensuring the correct temperatures – it felt like a delicate science experiment disguised as a dessert recipe. There were moments of doubt, of course. Would the aquafaba (chickpea brine!) truly replace eggs? Would the coconut oil give the cake the right texture? Would it even taste good? I found myself meticulously following each step, my anxieties slowly replaced with a quiet focus. The aroma filling my kitchen was intensely comforting, a mix of warm chocolate, toasted pecans, and coconut sweetness.
The baking process itself was surprisingly satisfying. Watching the batter pour into the pans, the anticipation building as the cakes baked in the oven... It was a far cry from my usual quick meals! Once they were cooled, and the amazing, creamy coconut frosting was prepared, assembling the cake was the best part. Layer by layer, I built my culinary masterpiece, the final product a rich chocolatey delight. It wasn't the prettiest cake, I'll admit, but its beauty lay in its rich texture and wonderfully balanced flavors. The fudgy chocolate layers were the perfect complement to the sweet, nutty frosting. It was a success! A surprisingly delicious, surprisingly satisfying success.
This experience reminded me that even the simplest kitchen can be the stage for extraordinary adventures. Stepping outside my comfort zone, experimenting with new ingredients and techniques, it was more rewarding than I ever anticipated. My vegan German chocolate cake wasn't just a cake; it was a testament to the power of curiosity, a symbol of how a little bit of bravery in the kitchen can lead to surprisingly delightful results.
This isn't just about baking; it’s about embracing the unexpected. It’s about challenging assumptions, and discovering new possibilities. The process of learning, adapting, and ultimately succeeding was as satisfying as the taste of the final product.
So, if you're looking for a baking project that will test your skills and reward you with a delicious, guilt-free dessert, I urge you to give this vegan German chocolate cake a try. It’s a journey worth taking, filled with unexpected flavors and moments of genuine culinary satisfaction. And who knows? You might just discover a hidden talent you never knew you had.
Beyond the baking, it’s about celebrating the small victories. Each successful step, each perfectly layered slice, each moment of sharing the cake with loved ones, these are the ingredients that make life truly sweet. And this cake? Well, it’s just the cherry on top.
