Vegan German Chocolate Cake
Servings: 12
Print Recipe
Add to Collection
Equipment
- 2 9" silicone / spring form round cake pans
- silicone oil brush
- small cup / bowl for oiling
- 2 medium bowls for frostings
- 2 small sauce pans for frostings
Ingredients
FLAX EGG
- 2 T flax seed or meal ground flax seed
- 5 T purified water; warm
CHOCOLATE CAKE - dry ingredients
- 2 c almond flour
- 1/3 c arrowroot starch
- 1 1/2 c coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp Himalayan sea salt fine
- 1/2 c cacao powder
CHOCOLATE CAKE - wet ingredients
- 1/4 c milk; almond or soy
- 1/3 c avocado oil
- 1/4 c apple sauce
- 1 tsp pure vanilla
COCONUT FILLING
- 1/3 c real maple syrup
- 1/2 c coconut butter
- 3 T cashew butter
- 1/2 c coconut; shredded or flakes
VEGAN GANACHE
- 1/3 c coconut or cashew cream 85 gm
- 1/2 c chocolate chips 90 gm
Instructions
- Pre-heat over to 350° F
OIL PANS
- Pour 1/4 c avocado oil in a small cup or bowl.
- Oil the cake pans using the silicone oil brush.
MAKE FLAX EGG
- Mix the flax meal with the warm water in a small cup or bowl. Stir and allow 10 minutes to setup.
DRY INGREDIENTS
- Sift the almond flour into a medium mixing bowl, and add the rest of the dry ingredients. Whisk well.
WET INGREDIENTS
- Add all wet ingredients to another medium mixing bowl.
INCORPORATE & BAKE
- Add the dry ingredients and mix with a spatula until combined.
- Divide the batter into the 2 cake pans.
- Bake for 35-40 minutes.
- Test to see if it's done by touching it with your finger, if it springs back it's done. If it dimples it needs to be baked longer.
- You can also put a toothpick in the center and see if it comes out clean, if so the cake is done. If not, bake for another 5 minutes.
- Remove from cakes from the oven and allow 30 mins to cool in the pan. Turn the cakes over on a cooling rack and allow them to cool completely, wrap and refrigerate. It makes it much easier to frost them when they're cooled down.
COCONUT FILLING
- Mix all ingredients in a small saucepan. Using medium heat, melt the ingredients together by bringing to a soft boil.
- Allow mixture to cook for 1 minute
- Pour into a bowl and allow to cool at room temperature.
VEGAN GANACHE
- Heat the coconut cream in a small saucepan until it is almost boiling.
- Pour over the chocolate chips. Sait a couple of minutes.
- Stir mixture with a spatula gently, until all chocalate melts.
- Set aside to cool at room temperature.
ASSEMBLE
- Place one of the layers of cake onto a cake board and spread some of the coconut filling into the middle, saving some for the top layer.
- Place the other layer of cake on top.
- Test consistency of the ganache, it shouldn't be too runny or too stiff. If runny, place in the fridge for a few minutes and repeat until consistency is workable. If it's too stiff you may microwave for 5 second intervals. Test by dropping a small droplet on the side of the cake and watch how it flows. It should glaze down to about the center rather than running off of the cake.
- Drip the ganache all over the cake. Assemble the rest of the coconut filling on the top of the cake.
- Allow to chill in the fridge for about 4 hours before slicing.
- You can also decorate the top by adding 12 small 1/2" raw vegan cookie / truffle balls.
- ENJOY!!
STORAGE
- Stores in the fridge for up to a week. May be frozen up to a month if wrapped properly.
