#1 Vegan German Chocolate Cake
Servings: 12
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Ingredients
DRY INGREDIENTS
- 2 1/4 c GF all purpose flour 270 gm
- 3/4 c cacao powder 70 gm
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Himalayan sea salt
WET INGREDIENTS
- 1 c unrefined coconut oil 200 gm
- 1/4 c grapeseed or avocado oil; unrefined expeller pressed 40 gm
- 2 1/4 c coconut sugar 395 gm
- 3/4 c aquafaba
- 1 1/2 tsp pure vanilla
- 1 c coffee; brewed warm
- 1/2 c milk; almond or soy or 3/4 c plain non-dairy yogurt
- 1/2 tsp apple cider vinegar
CHOCOLATE FROSTING
- 7 oz vegan semisweet chocolate
- 14 oz coconut or cashew cream
- 3/4 c Swerve confectioner's sugar
- 1/2 tsp pure vanilla
COCONUT PECAN FROSTING
- 1 c pecans; raw
- 1 1/2 c coconut; shredded or flakes
- 1/2 c unrefined coconut oil
- 1 c Swerve confectioners sugar
- 1/2 c milk; almond or soy
- 1/8 tsp Himalayan sea salt
- 2 T cornstarch; non gmo
- 3 T purified water; cold for cornstarch slurry
Instructions
- Preheat the oven to 350° F. Lightly grease the 29 inch silicone cake molds using a silicone oil brush and a small amount of avocado oil.
- 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.Add the aquafaba and vanilla and mix until combined. Then add the melted chocolate and also mix until combined.
- Stir together the coffee, almond or soy milk, and apple cider vinegar in a bowl. Add about one-third of the dry ingredients to the wet ingredients bowl, mixing until just combined. Next add half of the coffee mixture, then another one-third of the dry ingredients, and mix. Finally, add the remaining coffee mixture and the remaining dry ingredients, and mix until just combined.
- Divide the prepared batter evenly into the cake molds and smooth the tops if needed. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes outclean.
- Remove the cake pans from the oven and cool on a cooling rack for 15 minutes. After that the rack can be lightly greased and the cakes inverted onto the rack to cool completely.
CHOCOLATE FROSTING
- Bring a small pot of water to boil, and place a glass bowl on top of it with the chocolate inside. Allow a couple minutes for it to melt before setting the bowl on a towel off to the side.
COCONUT PECAN FROSTING
- Toast the pecans and shredded coconut in a pan for 5 minutes over medium heat.
- In a medium saucepan, combine the coconut oil, coconut sugar, almond or soy milk, and sea salt. Cook over medium heat, stir frequently until the sugar is dissolved and the mixture starts to bubble slightly at the edges. Reduce the heat to medium-low.
- In a small cup or bowl, whisk together the cornstarch with the cold water, and then add it to the saucepan and stir. Cook until the mixture becomes thick and glossy, stir frequently.
- Remove the pan from the heat and stir in the pecans and the coconut. Set the mixture in the refrigerator to cool.
ASSEMBLE & DECORATE
- Once the cake layers and the frostings are cooled, you may begin assembling the cake by placing a single layer on a cake stand and spreading 1/2 of the coconut frosting evenly onto it, then adding the second layer of cake on top.
- Frost the cake completely with the chocolate frosting and then decorate add the other half of the coconut frosting on top. ENJOY!!
