Vegan German Chocolate Cake Near Me

Prepare your chocolate buttercream frosting. Add the powdered sugar, cocoa powder, vegan butter, 3 Tbsp of coconut milk and vanilla extract to the bowl of an electric stand mixer. Start off at slow speed, gradually increasing speed until it's very thick and smooth. If needed, add in extra coconut milk a tiny bit at a time to get to the ideal consistency. So moist and delicious, I can't wait to make it again!

We had a bunch of cherries and no eggs, so I searched for this recipe and we had most of the rest of the ingredients so I tried it. The coffee flavor is really delicious and the vinegar trick is something else! It adds a nice balance to the cake but isn't pronounced. It mostly tastes like a rich cherry chocolate cake.

Yum! I substituted Kaluha for the vanilla and almond extract (and added a touch more… we like our cakes boozy). We used coconut vinegar and butter because we didn't have the coconut oil and apple cider vinegar, but I think these are all interchangeable ingredients. The cherries are the stars of this recipe. In a stand mixer or large bowl, add powdered sugar, cocoa powder, vegan butter, almond milk and vanilla extract. Slowly begin to mix, gradually increasing speed until it is thick and smooth.

Since we were away most of the weekend, I made E.'s birthday cake on Friday and brought it with us to share on Saturday night. I can't recommend the cake recipe, but the frosting turned out delicious, and better yet, it uses no oil or margarine. In a medium, heavy-bottomed saucepan, whisk together the coconut milk, brown sugar, cornstarch, and salt. Bring to a boil over medium heat and cook, whisking continuously, until the mixture thickens enough to coat the back of a spoon, 2 to 3 minutes.

Remove from the heat and whisk in the almond extract until smooth. Add the toasted coconut and pecans, and mix until combined. Cool completely on a wire rack before filling the cake.

German chocolate cake is often doubly frosted, with both the coconut pecan frosting and a chocolate buttercream. Personally I think having both frostings on a cupcake is a bit overwhelming and not needed, plus it's extra work to make both! I do feel differently about having it on a layer cake where I love the contrast of the two frostings. In the bowl of an electric mixer, preferably fitted with a paddle attachment, combine the confectioners' sugar, salt, coconut oil and the extracts. Starting with the mixer on low speed, blend until combined.

Gradually increase the speed to medium and add the coconut milk, 1 tablespoon at a time until the frosting is the consistency of buttercream frosting. Turn mixer to medium high speed and continue to mix for 3 minutes. I do have other vegan cake recipes that are also rich and delicious.

This decadent cake recipe is the BEST for chocolate lovers! Moist chocolate cake layered with coconut pecan frosting and topped with a rich chocolate buttercream. To decorate the cake like in my picture, spread half the vegan chocolate buttercream on top of it. Then, spread the remaining coconut pecan frosting on top, but leaving a free space of half an inch on the side. Finally, pipe the remaining vegan chocolate buttercream around to decorate. When your cakes are cooled completely, add all the coconut pecan filling to the middle layer and then all the chocolate buttercream frosting to the top.

Hi Richa, I was making Nigella Lawson's vegan chocolate cake but looking for something lighter than her chocolate icing. I knew you'd have a great icing recipe I could sub in and of course, this was perfect! I made the coconut icing with walnuts because that's all I had on hand. Instead of baking it with the cake I iced it once it cooled from the oven. It was perfect–excellent consistency, wonderful flavor!

Thank you again for sharing your talent through your recipes. I've been a vegan for about seven years now but it has become infinitely easier and more delicious since I discovered your blog. The good news is, you can have a delicious chocolate cake even without wheat or dairy or eggs, and this German chocolate version is no exception. It's rich, dense, and the perfect base for a delectable coconut pecan frosting. I used my easy vegan chocolate cake recipe because it is my favorite, and turned it into cupcakes.

It's a soft and fluffy cake, with a super tender and moist crumb. The coconut pecan mix goes in the middle of this vegan German chocolate cake, and a delicious chocolate buttercream frosting goes on the top. Moosewood's glaze calls for 3/4 cup water, but I found that to be way too much. I thinned the chocolate with just a little bit of very hot water, and mixed in 1/2 teaspoon vanilla extract.

It's as easy as icing gets, and the dense chocolate flavor suits the cherry chocolate cake nicely. Top with a dusting of powdered sugar for a pretty effect. You just need the right ingredients! This German chocolate cake is made with simple ingredients – flour, oil, sugar, water, cocoa powder, and leavening agents. These humble ingredients come together to make the perfect gluten free vegan cake. Fortunately that was a bit easier, and also super delicious.

It's kind of funny how working with restrictions can make something like figuring out a cake recipe so exciting. My sis's fave cake is german chocolate and was looking for a vegan version, and this one is even healthier. All the other recipes had egg yolks, and evaporated milk. I am going to use light vanilla soy, and the light coconut milk. May even try it with almond milk.

If necessary, level the top of the cakes. Place one of the cake layers on a cake board or serving platter in the center of a rotating cake stand. This will be the first layer of the cake. Use a rubber spatula or cookie dough scoop to drop half of the coconut pecan filling in the middle of the first cake layer. Use an offset spatula to spread it evenly all over the top, just like you would spread butter on toast.

Place the second cake on top of this frosting, stacking it evenly on top of the first layer. Use the rubber spatula or cookie dough scoop to drop the remaining half of the coconut pecan filling in the middle of this cake layer. Spread it evenly all over the top. Finally, place the third cake on top of this layer, stacking it evenly on top of the first two cakes. In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt.

Use a whisk to combine and fluff the dry ingredients. Vegan butter, cocoa powder, powdered sugar, and a splash of almond milk is all it takes to make a delicious vegan chocolate "buttercream" frosting. Start by making the cake layer. In a mixing bowl, whisk together your dry ingredients until well mixed.

Next, add your wet ingredients and mix well, until a smooth batter remains. I tried to put coconut into this frosting in as many ways as possible. Secondly, the coconut pecan topping is usually made with tons of eggs for binding and richness. 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.

One of my coworkers said "this is good but I better not be eating congealed coconut oil right now". Sorry, but that's basically what the frosting is! 😀 Delicious, delicious coconut oil with toasted coconut and pecans, thickened with a little bit of cornstarch. I've been meaning to share a vegan German chocolate cake recipe for quite some time. When I traveled throughout Europe, it was one of my absolute favorite desserts. There is something special about the combination of chocolate, coconut, and pecans, all merged together to create a delicious masterpiece.

And if you love all things chocolate cake, then you'll LOVE our most amazing vegan chocolate cake recipe as well. Add the coconut sugar, maple sugar, butter, and salt over medium heat, until the sugar is smooth. Add the egg yolks and cook over medium-low heat, whisking frequently, until thickened, 8 to 10 minutes. Transfer the frosting to a large bowl and stir in the pecans and the coconut, vanilla, and salt; let cool overnight.

The frosting will thicken as it cools to room temperature. Whisk together the arrowroot, almond flour, cocoa powder, coconut flour, baking soda, and salt in a small bowl. Gently fold in the egg whites with a rubber spatula.

Raw vegan chocolate cake recipe and photos by Christina Ross. Article written by Michelle Cehn and edited by Amanda Meth. Please note that this article may contain affiliate links which supports our work at World of Vegan. Lorem Ipsum is simply dummy textMoist vegan chocolate cake filled and iced with mocha frosting and drizzled with chocolate ganache.

While the cupcakes bake, prepare the coconut pecan frosting. In a small cup, whisk together the nondairy milk and cornstarch until smooth and lump-free. 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. Measure out coconut milk, then pour a couple tablespoons into a small bowl.

Add the cornstarch and whisk together to make a slurry. In a small pot add the coconut milk, cornstarch slurry, vegan butter, brown sugar, and granulated sugar together. This vegan chocolate cake looks heavenly! You had me at moist chocolate cake with pecan coconut filling.

Transfer the cakes to a wire cooling rack to cool completely before adding filling or frosting. This vegan version of the cake consists of a light fluffy subtly chocolate cake with a pecan coconut caramel. Some versions also include a chocolate buttercream around the outside. I used a 1 to 1 gluten free flour for this cake and thought it changed the consistency too much. It was also too dry and needed more oil to form a batter, which I attribute to the GF flour.

As other commenters mentioned, I also found the step of stiring it in the cake pan to be cumbersome and interfered with the parchment paper. Next time I'll just mix it like a regular cake and add the batter to the pan. Lastly, I used 2 cups frozen cherries and rhubarb that I defrosted and strained before adding.

Made this for my son's seventh birthday. It was a big hit, nice and moist. I made 1 1/2 times and used an 8 inch pan for the top layer. Greased my pans too, just to be sure. Used about a tbsp of non-dairy margarine in the divinely easy icing as well as water to make it a little creamier.

Decorated with some fresh cherries and those tiny silver sugar balls that look like ball bearings. Thanks so much for sharing, and our vegan friends were grateful. In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts.

Add the coconut milk mixture to the dry ingredients and stir or whisk to combine. For the cake, I used my paleo chocolate cake recipe . This is hands down my favorite chocolate cake recipe EVER.

If you've ever wondered how do you make german chocolate cake from scratch? Read below and watch the video. Whip it pretty well – there's no gluten in it so you don't have to worry about over mixing and I think it helps to get it really well mixed. If you make cupcakes, fill the tins about 2/3 of the way full, or else divide the batter evenly between two 8 inch cake pans. Pop it in the oven for about 30 minutes – you can make your frosting while you wait.

In a large bowl, whisk together the almond milk, coffee, oil, vinegar, and extract. Use a rubber spatula to gradually mix in the dry ingredients until just combined. Sift together all of the dry ingredients in a mixing bowl. In a second mixing bowl, add the oils and beat or mix until smooth and creamy. Add the sugars and continue to mix until fluffy. With an electric mixer this will take a couple of minutes; by hand it will take several.