This vegan German chocolate cake is rich, decadent, and so delicious. It’s a healthier version than your traditional German chocolate cake, but still just as good! The moist chocolate cake is layered with a super yummy caramel like coconut pecan filling. It is beyond amazing and no one would guess that it is vegan!

I used my classic vegan chocolate cake recipe for the cake layers. It is simple to make and comes out perfect every time! The caramel coconut pecan filling is the star of the show and is seriously so addicting. Pair it with the cake and it is heavenly!

I didn’t add frosting to this cake because I think the cake is sweet enough with the coconut pecan filling. If you want to make it more decadent, you can definitely add chocolate frosting in between the layers and on top. Without the frosting, the cake doesn’t feel as heavy, which I personally love.

This cake is the perfect cake for any celebration. It’s so chocolatey, decadent, rich, and not overly sweet.

If you make this vegan German chocolate cake, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!

Prep Time:15

Cook Time:30

Total Time:45

Ingredients

chocolate cake

1 cup unsweetened plain almond milk (or any non-dairy milk)
1 Tbsp apple cider vinegar or white vinegar
3/4 cup pure organic cane sugar
1/3 cup melted coconut oil or avocado oil
2 tsp pure vanilla extract
1 1/2 cup all-purpose flour
1/3 cup cocoa powder (sifted)
1 tsp baking soda
1/2 tsp sea salt

coconut pecan filling

1/4 cup vegan butter
1/2 cup organic brown sugar
3 Tbsp pure organic cane sugar
3/4 cup canned full-fat coconut milk, well shaken
1 Tbsp + 1 tsp cornstarch
1 tsp vanilla extract
1 cup coconut flakes (I used unsweetened)
3/4 cup chopped pecans

Instructions

Pre-heat oven to 350 degrees F. Grease two 6 inch cake pans(you can also line the base with a circle of parchment paper if you’re worried it won’t come out).
In a medium bowl, stir together the milk and vinegar. Set aside for 3 minutes. This combo makes the vegan buttermilk.
Add the sugar, oil, and vanilla to the bowl with the milk. Whisk to combine.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
Pour the wet to the dry mixture and whisk until smooth. Careful not to overmix.
Divide the batter evenly between the two cake pans and smooth out the tops. Bake for 25-30 minutes. The cake is done when it slowly springs back when touched and a toothpick comes out clean. Place pans on the cooling rack for 15-20 minutes. Now slide a butter knife around the cake to loosen the edge. Gently and carefully invert the cakes onto a cooling rack. Let it cool completely.
While cakes are baking, make the coconut pecan filling. In a glass measuring cup or bowl, add the coconut milk and cornstarch. Whisk until well combined. In a medium saucepan over medium heat, melt the vegan butter. Add the sugars and coconut milk mixture. Stir with a spatula for about 5 minutes until mixture is bubbling and starts to thicken. Remove from heat and add the vanilla, coconut, and pecans. Stir until well combined. Transfer to a bowl and let it cool completely before using.
Once cakes and filling are cooled, you can start to assemble. Place one layer of cake on a plate or cake stand. Spread half of the coconut pecan filling on top and then add the second layer of cake. Top with the rest of the filling. Slice and enjoy!

Servings: 6

Vegan German Chocolate Cake