Vegan German Chocolate Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A decadent vegan chocolate cake with caramel pecan coconut filling and chocolate buttercream frosting. Moist and richly chocolatey with no dairy or eggs, it's an impressive dessert indistinguishable from traditional German chocolate cake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup natural cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup neutral flavored oil (I used avocado oil)
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling hot water
- 1 cup full fat coconut milk
- 2 tablespoons cornstarch
- 1/4 cup vegan butter
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1 cup vegan butter, softened
- 3 1/2 cups powdered sugar
- 2-4 tablespoons unsweetened soy milk, as needed
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 372mg
- Total sugar
- 61g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 241mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.