Vegan German Chocolate Cake

ABOUT THE RECIPE:

Inspired by my Grandma’s specialty, this classic-style Vegan German Chocolate Cake is topped with a luscious coconut and pecan frosting.

Makes 10 servings

INGREDIENTS:

FROSTING

• 1/3 cup vegan buttery spread
• 1/2 cup (about 4 ounces) firm or extra-firm regular tofu (refrigerated tub-style), drained
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded dried coconut
• 3/4 cup chopped pecans
• 3 tablespoons brown sugar or maple sugar

CAKE

• 1 to 2 teaspoons vegan buttery spread (to coat pan)
• 1 cup whole-wheat flour
• 1 cup pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup brown sugar or maple sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup unsweetened shredded dried coconut
• 1¼ cups sweetened plain or vanilla dairy-free milk
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 10 whole pecans for garnish (optional)
• 1/4 cup vegan chocolate curls, for garnish (optional, see note)

INSTRUCTIONS:

To make the FROSTING, put the vegan buttery spread, tofu, maple syrup, and vanilla extract in a blender and process until smooth. Transfer to a medium bowl. Add 1 cup shredded coconut, ¾ cup chopped pecans, and sugar and stir until well blended. Cover and refrigerate for 2 to 3 hours.

To make the CAKE, preheat the oven to 375 degrees F. Coat a 9-inch round cake pan with vegan buttery spread.

Put the flours, baking powder, baking soda, and salt in a large bowl and stir with a dry whisk to combine. Add the sugar, cocoa powder, and ¼ cup shredded coconut, and whisk to combine. Stir in the dairy-free milk, olive oil, and lemon juice and mix just until incorporated. Don’t overmix or the cake will be tough.

Pour batter into the prepared cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Put the pan on a wire rack and loosen the sides of the cake with a knife.

Cool for about 15 minutes. Carefully remove the cake from the pan. Let the cake cool completely (for at least 1 hour) before adding the frosting.

Once the cake is completely cool, spoon the frosting over the top of the cake. Gently spread the frosting in an even layer, using an off set spatula (the frosting will be very thick).

Garnish with pecans and vegan chocolate curls (if using). Serve at room temperature or chilled.

Leftover cake must be refrigerated. Covered tightly and stored in the refrigerator, the cake will keep for 2 days. 

• NOTE: To make chocolate curls, slice a vegan chocolate candy bar into small “curls” using a carrot peeler.