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Vegan German Chocolate Cake

Inspired by a German chocolate cake, this cake has THE softest chocolate sponge layered with a gooey caramel pecan coconut filling and rich chocolate buttercream. The flavour combination is so dreamy and indulgent!




This cake is completely vegan and so easy to make!


German Chocolate Cake Recipe


To make this cake we are going to start with the chocolate sponge layers.

Start by making a vegan 'buttermilk' by combining the milk and vinegar. Soy milk is the best option for the creamiest buttermilk that really works wonderfully in this recipe. Set the mixture aside for 10 minutes to thicken and curdle.


Once thick and creamy, transfer to a large bowl and mix in the rest of the wet ingredients.


Oil - I find light olive oil or vegetable oil the best for this recipe

Sugar - I use light brown sugar as it has a delicious caramel taste with lots of moisture

Yoghurt - Soya yoghurt is the best in this recipe, providing a slight tanginess and a light, fluffy texture



Next, sift in the dry ingredients. Mix until JUST combined - the mixture should be mostly smooth but some lumps are okay! Overmixing will cause the cake to be tough and dense so gently does it with the mixing stage!


Transfer the mixture to three 6-inch cake tins which are lightly greased and/or lined with baking paper. I like to use silicone moulds. Bake in a pre-heated fan oven at 170 degrees C for 25-30 minutes, or until cooked through


How to test if your cake is baked


  1. The edges of the cake pull away from the sides of the pan.

  2. It smells fragrant.

  3. The top and edges are golden brown (or look matte for chocolate cake).

  4. A toothpick or paring knife comes out clean.

  5. The cake springs back when pressed gently in the centre

Next, make your coconut-pecan filling.



In a medium saucepan, melt the butter over medium heat, then add the brown sugar, mixing until dissolved. Add the coconut milk/cornstarch mixture and stir to combine. Stir for 5 minutes. It should be bubbling and look like thin caramel. It will thicken as it cools. Remove from heat and fold in the chopped pecans and coconut flakes. Leave to cool.


Next, make the Chocolate Buttercream. With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light in colour. With the mixer on low, add the powdered sugar bit by bit, scraping down the sides of the bowl after each addition. Add in the cocoa powder and milk. Mix until well combined.


Assemble the cake by layering the sponge with the buttercream followed by the pecan-coconut mixture. Repeat the process.



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