CAKE BATTER ▢ 1 ½ cup Soy Milk ▢ 1 ½ tbsp Apple Cider Vinegar ▢ 2 ¼ cups Flour ▢ ¼ cup Cornstarch ▢ ¾ cup Cocoa Powder ▢ 1 ½ cup Sugar ▢ 2 tsp Baking Soda ▢ 1 tsp Baking Powder ▢ 1 tsp Salt ▢ 2 tsp Espresso Powder ▢ ½ cup Canola Oil ▢ 2 tsp Vanilla Extract
COCONUT PECAN FILLING ▢ 1 ½ tbsp Cornstarch ▢ 1 cup Coconut Milk ▢ ¼ cup Vegan Butter ▢ ½ cup Brown Sugar ▢ ½ tsp Vanilla Extract ▢ 1 cup Shredded Coconut ▢ ½ cup Chopped Pecan Nuts CHOCOLATE FROSTING ▢ ⅓ cup Vegan Butter ▢ 1 cup + 2 tbsp Powdered Sugar ▢ 4 tbsp Cocoa Powder ▢ ½ tsp Vanilla Extract ▢ 1-2 tbsp Almond Milk
In a medium bowl, whisk soy milk and apple cider vinegar. Set aside for the milk to curdle.
In another large mixing bowl whisk, the flour, cornstarch, unsweetened cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. Set aside.
Pour the soy milk mixture, oil, vanilla extract, and hot water into the dry ingredients and whisk or beat until the batter is combined.
Divide the Vegan German Chocolate Cake batter evenly in the two greased springform cake pans.
Bake each vegan German cake for 20-25 minutes in an oven preheated to 350°F (180°C).
Remove the german cake layers from the oven and cool for 15 minutes in the pan, then 15 more minutes on a cooling rack.
In a medium saucepan, add the cornstarch mixture, vegan butter, brown sugar. Bring over medium heat.
Remove the vegan frosting from the heat and stir in vanilla, chopped pecans, and shredded coconut.
Allow complete cooling in a bowl before spreading over the cake. The mixture thickens as it cools down.
In a stand mixer fitted with the whisk attachment, beat the soft vegan butter until creamy. Add powdered sugar, cocoa powder, vanilla, and almond milk.
First, level the German cakes using a serrated knife. Slice the thin bumpy layer from the top of the cakes to create a flat surface.
Place 1 cake layer on a serving plate or cake stand. Evenly cover with half the coconut pecan frosting, then top with the second layer of cake.
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.
Decorate the top of the Vegan German cake with toasted pecan halves and extra shredded coconut.
Prep Time: 25 minutes Cook Time: 30 minutes Makes: 12 Slices Calories: 520 kcal per Slice