Divide the batter evenly between the two cake pans and then place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. *I've been preferring ⦠It has non-vegans asking for me to bake it again. Oooh yum, this vegan German chocolate cake is two layers of delicious vegan chocolate cake with a coconut pecan filling and a rich chocolate buttercream frosting on top! In a stand mixer or large bowl, add powdered sugar, cocoa powder, vegan butter, almond milk and vanilla extract. Rude or insulting comments will not be accepted. See more ideas about vegan desserts, vegan sweets, desserts. 570. Are you thinking about the holidays yet? 1-Bowl Vegan Chocolate Cake | Minimalist Baker Recipes - Duration: 0:52. If you make this layer too thick it could slice off. The cake recipe is super simple and straightforward, no fancy ingredients, but it results in pure chocolate cake perfection, moist and spongey and a total delight in taste and texture. Mar 2, 2016 - 1-bowl vegan chocolate cake made with simple ingredients. When the cakes are completely cool and your coconut/pecan filling is completely cold, then you can finalize your cake. This cake is divine! Use a hand whisk to briefly mix it all together removing any lumps (tiny lumps are fine) but being careful not to overmix. The perfect dessert for birthdays, holidays or any special occasion. Make your flax egg by mixing ground flax seeds and hot water together and allow it to sit for 2 or 3 minutes to thicken. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Meanwhile make the German Chocolate frosting. In a small bowl, mix together the yogurt, vanilla extract, and apple cider vinegar. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. I was planning to use roasted pecans but was only able to get raw pecans when making this cake, and I wasn’t in the mood to roast them first, so I just used them as they were and it was totally delicious. Inside-Out German Chocolate Cake. Print. Be sure to grease, flour and line your pan, otherwise your cake could stick. Traditionally a German chocolate cake uses sweet German chocolate in the cake itself, and then the filling is made with egg yolks, so of course we are straying from the traditional here with our vegan adaptation but the result is so good I don’t think anyone would complain! Your email address will not be published. Cream butter and sugar. So use whichever version you prefer or is easier to get hold of. *I used coconut milk in the frosting as I already had a can of coconut milk open for use in the coconut/pecan filling. If needed, add 1/2 tsp or more almond milk until you reach your desired consistency. A hit ever since it was developed by Sam German for Baker's Chocolate Company, this cake is filled and topped with a coconut-pecan frosting. Allow the cakes to COMPLETELY COOL before assembling and frosting. The âcakeâ part of this cake is courtesy of One World Café . To make your cake as light as possible make sure your oven is at the temperature necessary for at least fifteen minutes before you put your cake in. Add in the almond milk, vanilla extract, applesauce, vinegar and flax eggs. Prepare your flax egg by adding 1 and 1/2 Tbsp ground flaxseed meal to a bowl and then adding in 4 and 1/2 Tbsp hot water (this equals 1 and 1/2 flax eggs). I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Pecans – you can use raw or toasted for even more flavor. Just 7 ingredients required for this healthier dessert or snack! Browse more than 20 classic recipes and variations of German's chocolate cake. I love cooking for Thanksgiving and Christmas, but I don’t love all of the calories. My holidays used to consist of pies, candies, cakes, cookies, fudge, and sugary breads before I lost 125 lbs. *White vinegar is interchangeable with apple cider vinegar in this recipe.  Now I am pretty particular about what I eat and it better be worth the calories. Raw vegan German Cake. Allow to cool completely before using. Vanilla extract – you can sub almond extract. But the main attraction in a German chocolate cake is the coconut pecan filling! You can use roasted pecans or raw. Serve and enjoy! Required fields are marked *, Rate this recipe As this cake recipe grew in popularity, the name changed slightly, removing the plural (âs) from Germanâs, thus creating the confusion of who gets credit for this amazing cake. While cakes are baking, prepare the coconut pecan frosting. Transfer the cakes to a wire cooling rack to cool completely before adding filling or frosting. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Add sugar, baking soda and salt and mix together. 0:52. Sometimes egg replacers can cause vegan cakes to become sunken and heavy. Dust with cocoa powder, shake out the excess and set aside. All the chocolate flavor you can dream of combined with coconut/pecan filling! Use four 6â³ cake pans, or two 8â³ cake pans. Incorporate your wet ingredients into your dry ingredients, being careful not to overmix. Vegan Butter – I recommend Earth Balance Buttery Sticks or Miyoko’s. Vegan German Chocolate Cake -Rich and Easy - Intentionally Eat Comment Policy: Your feedback is really appreciated! baking powder 1 1/4 tsp. Thanks for this. So let us know what you think of this vegan German chocolate cake in the comments and please rate the recipe too! Mix together, but again, do not overmix. ★☆ ★☆. Apple Cider Vinegar – you can sub white vinegar. Celebrating simple cooking with recipes that require 10 ingredients or less, 1 bowl, or 30 minute or less to prepare. Trust me this cake is worth it. Leave to cool for 1 hour. All the other recipes had egg yolks, and evaporated milk. Applesauce – I prefer unsweetened so you can control the amount of sweetness in the cake. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. and subbed in an all-purpose gluten-free flour blend so we could all taste it against my own. Thanks so much! Stirring constantly until the mixture boils and starts to thicken. Preheat the oven to 350F, and grease and line 2 9-inch cake pans. 4.93 from 26 votes. Rude or insulting comments will not be accepted. Add the other 1/2 of the coconut pecan frosting to the top of the cake. The title comes from Sam German who invented a style of sweet baking chocolate for the Baker’s chocolate company. This site uses Akismet to reduce spam. Vegans can certainly eat cake, provided it has been made without animal products. Author Minimalist Baker. I even used ⦠Same thing for the coconut, I used coconut flakes, which are the quite large flakes of coconut you can see below, but you can also use shredded coconut, which is the slightly smaller version, just don’t use dessicated coconut because that won’t work well here. Mega-chocolatey and ultimately delicious! Cool in the tins on wire racks for 10 minutes, then flip the tins over to release the cakes. Preheat oven to 350°F and lightly spray 2 8-inch round cake pans or one large rectangular pan with nonstick spray (see notes for cooking times for different size pans). Total Time 30 minutes. Bake for 25â30 minutes, or until a wooden skewer inserted in the centre of a cake comes out clean. If you leave your batter while you deal with your cake pan, it has a chance to lose air and go flat, leading to less rising and a denser texture. Set aside. I’m more of a cook than a baker and this cake has come out perfect both times I have made it. It’s a mix of vegan butter, brown sugar, coconut milk, coconut flakes (or shredded coconut) and pecans! *Coconut Flakes or Shredded Coconut are basically the same thing, but shredded coconut pieces are generally smaller, but you can use either/or. Delicious. Servings 15 (Bites) Course Dessert, Snack. Bakerâs then created a Germanâs Sweet Chocolate in his honor which was used in Ms. Clayâs Germanâs Chocolate Cake recipe. Add the wet ingredients, all at once to the dry ingredients and whisk until just combined. That includes flour, sugar, baking soda, baking powder, salt, and cocoa powder. You can bake the cakes a day in advance if necessary. The gorgeous coconut pecan mix goes in the middle of this vegan German chocolate cake, and a delicious chocolate buttercream frosting goes on the top. 1-bowl vegan chocolate cake made in less than 1 hour with simple ingredients. Add another layer of chocolate buttercream frosting to the sides and up to the coconut pecan frosting on top. Whisk together the cornstarch and almond milk. Then add in applesauce for (oil-free!) Cool pans on a wire rack. Your feedback is really appreciated! I really hope you will love this vegan German chocolate cake, it has: Keep leftovers covered in the fridge where they will stay good for 5 days. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Beat in egg yolks. vanilla 1/2 cup vegan mayonnaise (try Nayonaise) 1/2 cup applesauce. I hope you enjoy. Alternatively, you can try subbing 1 1/2 flax eggs (or 1 small egg if not vegan // amounts as original recipe is written // adjust if altering batch size). It’s really the stand out feature of this cake and what makes it unique and special. Required fields are marked *. *I like using extra virgin olive oil in my baking, but if you prefer you can use a different vegetable oil. I f BreâAnna Johnston asks what you love about a cake, chances are she wants to know about everything but the cake. Have your cake pan ready in advance. For the Cake: 2 1/4 cups flour 1 3/4 cups sugar 3/4 cup cocoa 1 1/2 tsp. In a large mixing bowl, sift together the flour and cocoa powder. Preheat the oven to 350°F (180°C). My sisâs fave cake is german chocolate and was looking for a vegan version, and this one is even healthier. baking soda 1/2 tsp. Allow to cool completely before frosting. ★☆ ★☆ If you like rich chocolate and gooey coconut pecan frosting you will like this cake. Add all the coconut/pecan filling to the middle layer and then all the chocolate buttercream to the top. Add 1/2 the coconut pecan frosting to the top of one cake, then carefully place the other cake on top. Arrange 14 (amount as original recipe is written // adjust if altering batch size)mini cupcake liners on a small baking sheet. *You can switch the soy milk in the cake for another non-dairy milk like almond milk if you prefer. Decorate the cake with coconut flakes, chopped pecans and vegan chocolate chips (optional). It’s so disappointing when you eat something and you regret it immediately because it just wasn’t worth it. About Me →. Your email address will not be published. Jan 21, 2020 - Explore Kathy Kelso's board "Cake vegan" on Pinterest. Stir in vanilla and chocolate. However, if you want to use a different non-dairy milk such as soy or almond, you can also do that. Prep Time 30 minutes. Bake for 30 minutes or until a cake tester inserted comes out clean. The Ultimate Healthy Overnight French Toast ». Add in the soy milk, vanilla extract, oil, vinegar and flax eggs to your dry ingredients and mix in. I suggest using a recipe that is already vegan like this one. ★☆ It’s too good! If you want to frost the sides as well you can do that, there is enough frosting to allow for this. *Weigh your flour for the most accurate results. Sift the flour and cocoa powder into a mixing bowl and then add the sugar, baking soda and salt and mix together. All eaters are welcome. In fact as you can see the cake layers are so nice and fat I actually ‘think’ it would be totally fine in 9 inch cake pans too (I have not tested this though I must admit!). We have a large selection of delicious vegan cake recipes, here are a few of the options: Sign up to our email list for a fabulous vegan dinner recipes ebook containing 10 gorgeous recipes and to stay updated with all our latest recipes posted to the blog. Home » Desserts » Vegan German Chocolate Cake, Published: Aug 11, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links. I was a fan of keeping the sides bare so you can show off that lovely coconut pecan layer. Moist and rich 2-layer vegan German chocolate cake with a coconut pecan filling and a chocolate buttercream frosting. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. This cake is cholesterol free, dairy free, and vegan, but no one will know it.Â. November 2020. from Cafe Gratitude "Sweet gratitude" cookbook. Add in the soy milk, vanilla extract, oil, vinegar and flax eggs to your dry ingredients and mix in. Fudgy chocolate cake bites that are vegan, gluten-free, grain-free and naturally sweetened! So happy to hear that Elizabeth! Comment document.getElementById("comment").setAttribute( "id", "acbca74f5502fbe8ee38b06a05011ea1" );document.getElementById("ae94f3d772").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! When the cakes are completely cool, remove cakes from pans. 1. In a medium bowl, whisk together coffee, oil, and vanilla. The company named it after him, but it didn’t become well known until 1957. This is the cake I make my mom every single year for her Birthday. Once the cake layers and frosting are both cooled, assemble the cake by placing the bottom layer ⦠November 13, 2020 by Cindy Leave a Comment, This Vegan German Chocolate Cake is rich, gooey and so chocolatey. The cake mixture will be very thin. Preheat the oven to 350 degrees F. Grease two 8 inch cake pans and line the bottoms with parchment paper. Be mindful the 8â³ cake will be shorter. A 2-layer chocolate buttercream-frosted cake that's moist, fluffy, and rich in chocolate flavor. Article by JoJo Potatoes. 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