Easy Vegan Recipe
Cake batter ▢ Soy Milk ▢ Apple Cider Vinegar ▢ All-purpose Flour ▢ Cornstarch ▢ Cocoa Powder ▢ Sugar ▢ Baking Soda ▢ Baking Powder ▢ Salt ▢ Espresso Powder ▢ Canola Oil ▢ Hot Water ▢ Vanilla Extract
Coconut-Pecan Filling ▢ Cornstarch ▢ Coconut Milk ▢ Vegan Butter ▢ Brown sugar ▢ Vanilla Extract ▢ Shredded Coconut ▢ Chopped Pecan Nuts Chocolate frosting ▢ Vegan Butter ▢ Powdered Sugar ▢ Cocoa Powder ▢ Vanilla Extract ▢ Almond Milk
Combine the soy milk with apple cider vinegar in a small mixing bowl. Set it aside to curdle.
Combine the dry vegan cake batter ingredients in a mixing bowl. Break the lumps with a whisk.
Pour the curdled soy milk onto the dry vegan German chocolate cake ingredients.
Mix the German Chocolate Cake batter until a smooth and shiny texture forms.
Divide the Vegan Cake batter into two springform pans lined with parchment paper.
Bake the Chocolate Cake layers for 20-25 minutes in an oven preheated to 350°F (180°C).
When the cake layers are cooler, remove their bump with a bread knife.
Let the Vegan German Chocolate Cake layers completely cool down on a cooling rack.
Combine the Vegan Butter and Brown Sugar in a saucepan. Heat on medium heat to melt.
Combine Cornstarch and Coconut Milk to form a slutty, pour onto the melted vegan butter.
Bring the vegan caramel sauce to a light boil to thicken. Stir in vanilla, pecans, and shredded coconut.
Let the Coconut Pecan frosting fully cool down before spreading on the German Chocolate Cake.
Prepare the Chocolate Frosting by mixing the ingredients in a bowl in a stand mixer.
Spread the Coconut Pecan frosting on the first cake layer. Add the second layer on top.
Decorate the top of the Vegan German Chocolate Cake with the filling and chocolate frosting.
Prep Time: 25 minutes Cook Time: 30 minutes Makes: 12 Slices Calories: 520 kcal per Serving