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Vegan German Chocolate Cake Loaf
5 from 42 votes

Vegan German Chocolate Cake Loaf

This Vegan German Chocolate Cake Loaf features a moist and thick batter combining non-dairy milk, espresso or instant coffee, vinegar, vegan yogurt or applesauce, oil, sugar, and vanilla with dry ingredients including flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. It is layered with a pecan and toasted coconut frosting made from soaked dates, maple syrup, and non-dairy milk, offering a rich, textured topping without dairy or eggs. The loaf can be baked as a cake or adapted into muffins.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 12
Calories: 247 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. Mix all the dry ingredients for the cake in a bowl, until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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 )
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 247

% 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.