Vegan German Chocolate Cake Loaf
User Reviews
5
Vegan German Chocolate Cake Loaf
Description
The Vegan German Chocolate Cake Loaf starts with a wet mixture of non-dairy milk heated and combined with espresso or instant coffee, vinegar, vegan yogurt or applesauce, neutral oil, sugar, and vanilla extract. The wet ingredients are mixed with the dry combination of all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. The batter should be somewhat thick and can be thinned with additional non-dairy milk if needed.
The loaf is layered with a frosting made by blending soaked dates with non-dairy milk and maple syrup until smooth, then mixing in toasted pecans and coconut with a pinch of salt. This frosting adds a sweet, chewy contrast to the rich cocoa loaf and evokes the characteristic German chocolate cake flavors without traditional dairy or eggs.
This recipe can be baked in a 9x5 inch loaf pan or adapted for muffins by baking for about 24 minutes. Toasting the nuts before mixing greatly enhances their flavor. There are options for gluten-free versions using almond flour, oat flour, and potato starch, as well as oil-free substitutions using additional applesauce or yogurt. The cake maintains a moist texture thanks to the combination of wet ingredients and the thick batter.
It is also suitable for people with pecan allergies by substituting walnuts. The loaf can be prepared ahead and stored, offering a vegan alternative to classic German chocolate cake in a convenient format.
Ingredients
For the Cake Ingredients:
- 1 cup non-dairy milk
- 1 espresso or use 1 tsp instant coffee mixed in two tbsp of hot water, shot
- 2 tsp vinegar apple cider or white
- 2 tbsp vegan yogurt or apple sauce
- 1/4 cup neutral cooking oil generic cooking oil
- 1/3 cup sugar use 2 tbsp more for sweeter
- 1 tsp vanilla extract
Dry Ingredients-
- 1 1/2 cups flour I use all purpose
- 1 tbsp corn starch
- 1/3 cup cocoa powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
For the Coconut Frosting
- 1 cup date packed, soft
- 1/2 cup non-dairy milk 2 tbsp
- 2 tbsp maple syrup
- 1/3 cup pecans toasted
- 1 cup coconut lightly toasted
- 1/4 tsp salt
Instructions
To make the frosting:
- Soak the dates in hot water for at least 15 minutes, then drain. Blend the soaked dates with the milk, and maple syrup until well blended. If you haven't toasted the pecans and the coconut yet, add the pecans to a skillet over medium heat, and toast for 3-4 minutes, and add in the coconut and continue to toast for another 2-3 minutes.
- Mix this pecan coconut mixture into the blended date mixture. Add in the salt. Mix well. This is your frosting that you will layer on the cake.
- Mix all the dry ingredients for the cake in a bowl, until well combined.
- Heat the milk until it is hot, then add to a bowl. add in all of the rest of the wet ingredients and mix well. Add the dry to the wet ingredients, and mix well until you get a somewhat thick batter. If the batter is too thick, add in a tbsp or more of nondairy milk.
- Add half of the batter to a lined 9x5 inch loaf pan, even it out, then top it with half of the frosting mixture. Add in the rest of the batter, then top it with the rest of the frosting mixture.
- Bake at 375 degrees F (190 c ) for 45 - 55 minutes. Cover the pan lightly with parchment after the first 35 minutes so that the top frosting doesn't get too crusty or burnt.
- Check the toothpick from the center of the loaf to see if its done. (Check at 45 mins as ovens and pans vary, the toothpick shouldn’t have any chocolate batter )
- Once the cake has been sitting in the pan for 15 minutes, take it out of the pan. You can additionally add a drizzle of melted chocolate on top for a better look, and chocolate flavor.
- Cool completely before slicing. Store on the counter for up to a day, and in the fridge for up to 7 days.
Notes
- If allergic to pecans, substitute with walnuts for the frosting.
- Toasting nuts is recommended to enhance their flavor before mixing into the frosting.
- For oil-free preparation, omit the oil and add 2 tablespoons applesauce or vegan yogurt instead.
- Gluten-free adaptation uses a blend of almond flour, oat flour, and potato starch; start with 1 1/2 cups and adjust for thick batter consistency.
- The loaf can be baked as muffins; bake for approximately 24 minutes and check doneness with a toothpick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Sodium | 205mg | 9% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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