This vegan German chocolate cake is absolute crowd pleaser with its thick coconut pecan caramel, chocolate buttercream, and rich chocolate cake. It's well worth the time it takes to make!
Created in the late 1950s in Texas, German chocolate cake isn't actually German at all. It got its name from Sam German, who created a type of popular baking chocolate for Baker's chocolate company (which is vegan and still available today, though not called for in this recipe!). German was American or English, but due to the surging popularity of the recipe German chocolate cake is almost as American as apple pie.
German chocolate cake is made with a mild chocolate cake layered with chocolate buttercream and a rich, sweet coconut pecan frosting. There are many different ways to decorate this cake—the coconut pecan frosting can be spread between the layers or just on top, the chocolate buttercream can coat the whole cake or just be used decoratively, or any mixture of the above!
Besides being vegan, this recipe is hardly a traditional take on the original cake. German chocolate cake usually has a lower cocoa content, giving the cake a milder chocolate flavor, but I couldn't wrap my head around a chocolate cake with a diluted chocolate flavor, so this cake is nice and chocolatey.
Secondly, the coconut pecan topping is usually made with tons of eggs for binding and richness. Other vegan German chocolate cake recipes call for non-dairy milk and cornstarch in place of eggs for binding and a thick texture, but I was concerned this method would make the cake soggy. So I went with a caramel-based topping that holds its shape without any starch or other thickening agents, with the richness of vegan butter. Just good old fashioned candy making science.
So many American recipes come from a variety of cultures and influences and have infinite variations, so it's only appropriate to make a non-traditional AND vegan version of the recipe.
Looking for some vegan German recipes that are actually German or German inspired? Try my German Potato Salad, Vegan Stollen with Marzipan, and Soft Pretzels!
🍫 Ingredients
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Sugar
- Brown sugar
- Powdered sugar
- Salt
- Vanilla extract
- Non-dairy milk
- Apple cider vinegar
- Canola oil
- Vegan butter
- Vegan shortening
- Full-fat coconut milk
- Sweetened shredded coconut
- Chopped pecans
🔪 Instructions
For the cake:
Sift the flour and cocoa powder into a large mixing bowl or stand mixer bowl.
Add the baking powder, baking soda, and salt.
Combine the non-dairy milk and apple cider vinegar in a measuring cup and let sit for 1 minute.
Make a well in the center of the dry ingredients and pour in the milk mixture, canola oil, and vanilla extract.
Fold the dry ingredients into the wet and mix together until just combined with a whisk, or the paddle attachment on a stand mixer.
Line two round cake pans with parchment paper.
Divide the prepared batter between the two pans.
Bake for 28-30 minutes, or until a toothpick comes out clean.
Transfer the cakes to a wire rack to cool.
For the coconut pecan caramel:
Combine the brown sugar, vegan butter, and coconut milk in a saucepan over medium heat on the stove. Stir to combine.
Continue stirring until the brown sugar dissolves and bring to a simmer.
Let simmer until the sugar mixture reaches 240°F (soft ball stage) OR when a drop of the caramel holds its shape when dropped into a glass of cold water, which should take 15-20 mins depending on the size of your pan and your stove.
Remove from heat and add the vanilla extra, then let cool until slightly warm.
Stir in the shredded coconut and pecans.
The mixture should be a thick, spreadable consistency. If it’s too thick to stir, add more coconut milk or other non-dairy milk. If it’s too thin, add some powdered sugar until it reaches a spreadable consistency. Set aside.
For the chocolate frosting:
Combine the vegan butter and shortening in a mixing bowl or stand mixer equipped with a paddle attachment. Mix until smooth.
Gradually add the powdered sugar, mixing with an electric hand mixer or stand mixer after each addition. Add the vanilla extract.
When the frosting gets too thick, slowly and gradually pour in the non-dairy milk until the mixture is emulsified.
Continue mixing until the frosting is smooth and fluffy. Set aside.
To assemble:
Once the cakes are cool, spread ⅓-½ of the coconut pecan frosting on top of one of the cake layers, then top with the other layer cake.
Spread the remaining coconut pecan frosting on the top layer, leaving ½ an inch of space around the perimeter of the cake.
Frost the sides of the cake with the chocolate buttercream up to the top of the cake.
Pipe or dollop chocolate buttercream in the space around the top perimeter of the cake to “hold” the chocolate pecan frosting in place.
Decorate with extra shredded coconut or pecan halves if you like.
🍽 Equipment
Mixing Bowl or Stand Mixer
You'll need a large mixing bowl and whisk, or a stand mixer for the cake layers. For the buttercream frosting, you'll need an electric hand mixer, stand mixer, or lots of arm strength to whip up the frosting by hand!
Cake Pans
You can use 8 inch or 9 inch cake pans for this recipe. The cakes will be slightly wider and thinner, or taller and narrower, depending on the pans. It doesn't make much of a difference so just use what you have.
Parchment Circles
This is totally optional, but if you hate greasing (and then scrubbing) cake pans or would rather not spend time cutting your parchment paper to fit your pans, parchment paper circles are super convenient for making cakes! Simply place one in a cake pan, and your baked cake will lift out of the pan, mess free.
Find parchment paper circles on Amazon.
Candy Thermometer
Part of the process of making the coconut pecan topping is making a caramel sauce cooked to soft ball stage. The easy way to do this is with a candy thermometer. If you don't have one or don't want to buy one, I've included a tip in the recipe for making caramel without one.
Pastry Bag
While it's not a requirement to add the decorative piping on top of the German chocolate cake (you can dollop it on instead), it adds a nice touch to the cake! If you make cakes and cupcakes regularly, a pastry bag kit with different icing tips for experimenting will definitely come in handy.
🍰 Storage
Store the cake at room temperature covered or in an airtight container for up to a week.
💭 Tips
- You can make the cake a day ahead to cut down on prep time. Store the cakes in a covered container either side by side or stacked with a piece of parchment paper between them so they don't stick.
- If you'd prefer to make vegan German chocolate cupcakes, this recipe will make 2 dozen cupcakes.
📖 Recipe
Vegan German Chocolate Cake
This vegan German chocolate cake is absolute crowd pleaser with its thick coconut pecan caramel, chocolate buttercream, and rich chocolate cake. It's well worth the time it takes to make!
Ingredients
Cake
- 3 cups flour
- 1 cup cocoa powder
- 1 ½ cups sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups non-dairy milk
- 4 teaspoons apple cider vinegar
- ⅔ cup canola oil
- 2 teaspoons vanilla extract
Coconut Pecan Caramel
- 1 cup brown sugar
- ⅓ cup vegan butter
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Chocolate Buttercream
- ⅓ cup vegan butter
- ⅓ cup vegan shortening
- 2 cups powdered sugar
- ⅓ cup cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons non-dairy milk
Instructions
For the cake:
- Sift the flour and cocoa powder into a large mixing bowl or stand mixer bowl.
- Add the baking powder, baking soda, and salt.
- Combine the non-dairy milk and apple cider vinegar in a measuring cup and let sit for 1 minute.
- Make a well in the center of the dry ingredients and pour in the milk mixture, canola oil, and vanilla extract.
- Fold the dry ingredients into the wet and mix together until just combined with a whisk, or the paddle attachment on a stand mixer.
- Line two round cake pans with parchment paper, then divide the prepared batter between the two pans.
- Bake for 28-30 minutes, or until a toothpick comes out clean.
- Transfer the cakes to a wire rack to cool.
For the coconut pecan caramel:
- Combine the brown sugar, vegan butter, and coconut milk in a saucepan over medium heat on the stove. Stir to combine.
- Continue stirring until the brown sugar dissolves and bring to a simmer.
- Let simmer until the sugar mixture reaches 240°F (soft ball stage) OR when a drop of the caramel holds its shape when dropped into a glass of cold water, which should take 15-20 mins depending on the size of your pan and your stove.
- Remove from heat and add the vanilla extra, then let cool until slightly warm. Stir in the shredded coconut and pecans.
- The mixture should be a thick, spreadable consistency. If it’s too thick to stir, add more coconut milk or other non-dairy milk. If it’s too thin, add some powdered sugar until it reaches a spreadable consistency. Set aside.
For the chocolate frosting:
- Combine the vegan butter and shortening in a mixing bowl or stand mixer equipped with a paddle attachment. Mix until smooth.
- Gradually add the powdered sugar, mixing with an electric hand mixer or stand mixer after each addition. Add the vanilla extract.
- When the frosting gets too thick, slowly and gradually pour in the non-dairy milk until the mixture is emulsified.
- Continue mixing until the frosting is smooth and fluffy. Set aside.
To assemble:
- Once the cakes are cool, spread ⅓-½ of the coconut pecan frosting on top of one of the cake layers, then top with the other layer cake.
- Spread the remaining coconut pecan mixture on the top layer, leaving ½ an inch of space around the perimeter of the cake.
- Frost the sides of the cake with the chocolate buttercream up to the top of the cake.
- Pipe or dollop chocolate buttercream in the space around the top perimeter of the cake to “hold” the chocolate pecan frosting in place.
- Decorate with extra shredded coconut or pecan halves if you like.
Notes
- You can make the cake a day ahead to cut down on prep time. Store the cakes in a covered container either side by side or stacked with a piece of parchment paper between them so they don't stick.
- If you'd prefer to make vegan German chocolate cupcakes, this recipe will make 2 dozen cupcakes.
- The coconut pecan caramel mixture is made by bringing the caramel to soft ball stage (240°F) so it will hold its shape at room temperature. If you do not have a candy thermometer, you can tell that the caramel has reached soft ball stage by dropping a small amount of caramel in a glass of cold water. If it falls down in ribbons and collects in one piece in the bottom, it's ready.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Parchment Paper Baking Circles 8 Inch Diameter, Baking Paper Liners for Baking Cakes, Cooking, Dutch Oven, Air Fryer, Cheesecakes, Tortilla Press (100 PCS) -
KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
-
Wilton Candy Thermometer with Side Clamp for Melting Chocolate and Hard Candy Sugar, 14.7-Inches
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 784Total Fat: 43gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 0mgSodium: 445mgCarbohydrates: 96gFiber: 4gSugar: 63gProtein: 8g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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