Whether you’re baking for the holidays, or any other time of the year, German Chocolate Cake is always a popular dessert. Yesterday, I made a great German Chocolate Cake, and it was not just moist and yummy, but VEGAN!
3½ cups all- purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups almond milk
1½ cups unsweetened cocoa powder (Trader Joe’s has a great cocoa powder)
1 cup canola oil
3 cups real maple syrup
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
½ cup almond milk
¼ cup cornstarch
1 pinch sea salt
2 cups firmly packed dark brown sugar
1½ cups heavy coconut milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut
1 cup pecans, coarsely chopped
VEGAN CHOCOLATE GANACHE (optional)
3/4 cup almond milk
8 ounces unsweetened chocolate (I recommend, Chocolove Dark Chocolate and Orange Peel or using Trader Joe’s brand chocolate chips)
1/4 cup real maple syrup
LET’S GET BAKING!
Preheat the oven to 350°f. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Heat the almond milk in a small saucepan to slightly bubbling, and then add the cocoa powder. Remove from the heat and whisk well. In a medium bowl, combine the oil, maple syrup, vinegar, and vanilla. Whisk well. Pour in the almond milk–cocoa mixture, and whisk until smooth. Using a mixer or by hand, add the wet ingredients to the dry ingredients and mix until the batter is smooth. Pour the batter evenly into the two or three cake pans, and bake for 25 to 30 minutes, or until a toothpick stuck into the center comes out clean. Set the cake aside to cool thoroughly.
Whisk the soy milk, cornstarch, and salt together in a small bowl. In a medium saucepan over medium heat, dissolve the brown sugar in the coconut milk. Cook, whisking, until the mixture comes to a boil. Then reduce the heat to low and cook for 5 minutes, or until slightly thickened. With the mixture on the stove still over low heat, pour in the soy milk mixture and stir continuously until the mixture is very thick and smooth. Remove from the heat and beat in the vanilla, coconut, and pecans. Cool before using.
Chocolate Ganache (This is optional. Not included in my photo)
Combine all the ingredients in a saucepan over low heat, and stir continuously until the glaze is smooth. Remove from the heat, stir for another 2 minutes, and then cool to room temperature.
Place one of the cake layers on a cake plate or stand, and spread a layer of the coconut- pecan frosting over the top (but not the sides). If you have made three cake layers, do the same with the second layer. Place the last layer on top of the first, and spread a thick layer of coconut-pecan frosting over the top.
If you choose to make the ganache, use an offset spatula, ice the sides of the cake with a thick layer of ganache. Then warm about ¼ cup of the ganache in a small saucepan, or in a micro wave oven, and drizzle it across the top of the cake (or use a pastry bag to pipe it).
*Note: Whenever possible, I use only organic ingredients.
This is fabulous! Enjoy!
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: