Indulge in the heavenly flavors of our Vegan German Chocolate Cake, a dessert that promises to enchant your taste buds. This cake features the softest chocolate sponge, paired with a gooey caramel pecan coconut filling and enveloped in a rich chocolate buttercream. It’s a plant-based take on the classic German chocolate cake, offering the same indulgent flavor combination in a dairy-free version. Perfect for celebrations or as a special treat, this cake is not only delightful in taste but also a joy to behold. Whether you’re vegan or simply looking to explore new dessert territories, this cake is sure to impress.
Ingredients:
- Sponge:
- Self-Rising Flour: 300g
- Cocoa Powder: 60g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/4 tsp
- Light Brown Sugar: 200g
- Dairy-Free Milk + Vinegar: 360ml + 1 tsp
- Dairy-Free Yoghurt: 100g
- Light Olive Oil: 100g
- Coconut Pecan Filling:
- Coconut Milk + Cornstarch: 230ml + 2 tbsp
- Dairy-Free Butter: 50g
- Brown Sugar: 110g
- Chopped Pecans: 100g
- Shredded Coconut: 90g
- Frosting:
- Dairy-Free Butter (softened): 220g
- Cocoa Powder: 60g
- Powdered Sugar: 420g
- Dairy-Free Milk: 2 tbsp
Instructions:
- Sponge Preparation: Preheat oven to 170°C Fan. Line three 6-inch cake tins. Mix dairy-free milk with vinegar. Combine wet ingredients, then sift in dry ingredients. Divide the mixture into tins and bake for 20-30 minutes. Cool before leveling.
- Frosting: Cream dairy-free butter, gradually add powdered sugar and cocoa powder. Add dairy-free milk and mix until smooth.
- Coconut Pecan Filling: Melt butter, add brown sugar until dissolved. Add coconut milk mixture, cooking until it thickens. Remove from heat, fold in pecans and coconut. Cool.
- Assembly: Layer cakes with frosting and coconut pecan caramel.
Enjoy this Vegan German Chocolate Cake, a rich and dreamy dessert that combines soft chocolate sponge with decadent fillings, perfect for anyone seeking a luxurious vegan treat.
