Vegan German Chocolate Cake Recipe


Everybody loves cake! What better way to help perk up your kitchen on a wintery day than sharing the warmth and sugary smell of a classic cake baking in the oven. My grandma made a German Chocolate Cake that was simply out of this world. It had a rich, thick frosting laden with butter and the dark moist cake was made with eggs and milk. I adored it. So now, I have created a dairy- and egg-free vegan version that tastes much like the original to truly satisfy sweet cravings!

Vegan German Chocolate Cake

Vegan German Chocolate Cake


• 1/3 cup vegan margarine
• 1/2 cup (about 4 ounces) soft regular tofu, drained
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup raw unsweetened shredded dried coconut
• 3/4 cup chopped pecans
• 3 tablespoons maple sugar, brown sugar or sucanat

• 1 cup whole-wheat flour
• 1 cup pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3/4 cup maple sugar, brown sugar or sucanat
• 1/2 cup unsweetened cocoa powder
• 1/4 cup unsweetened shredded dried coconut
• 1 1/4 cups sweetened nondairy milk
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 10 whole pecans for garnish (optional)
• 1/4 cup vegan chocolate curls, for garnish optional (see note)
• 1/4 cup raw unsweetened coconut flakes, for garnish optional


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