Picture this: a luscious, moist chocolate cake covered in velvety smooth frosting, crowned with toasted coconut and caramelized pecans. If that doesn’t make your taste buds tingle, I don’t know what will!
As a vegan chef, I know how challenging it can be to create baked goods that cater to dietary restrictions without sacrificing on taste and texture. That’s why I’m always on a quest to develop recipes that are delicious, indulgent, and compassionate. And today, I’m thrilled to share with you my latest creation – Gluten Free German Chocolate Cake with Vegan Frosting.
The German Chocolate Cake is a classic dessert that originated in the southern United States almost two centuries ago. Known for its sweet and nutty coconut-pecan frosting atop a moist chocolate cake, it has become an all-time favorite in the baking world. But I wanted to give this traditional treat a modern twist – by making it gluten-free and vegan.
For those who aren’t familiar with these terms, Gluten-free refers to food products or ingredients that do not contain any gluten – a protein found in wheat, barley, or rye. People with celiac disease or gluten intolerance must avoid gluten at all costs as it can cause severe health complications. Veganism, on the other hand, is a lifestyle that eliminates all animal-derived products, including meat, dairy, eggs and honey.
Whether you are following a specific diet or just looking for an irresistible dessert to wow your friends and family, this recipe is the perfect answer. It’s easy to make and uses simple ingredients that you can find at any grocery store. So let’s get started and discover how to make this delicious cake from scratch!
Why You’ll Love This Recipe
If you are a chocolate lover and enjoy indulging in baked desserts, then you’ll absolutely fall in love with this gluten-free German chocolate cake with vegan frosting recipe. Let’s face it, there is nothing more comforting than having a warm and moist slice of chocolate cake that satisfies your sweet tooth in every bite. And with this recipe, you get all that and more!
Firstly, this recipe is gluten-free and vegan, so it’s perfect for those with dietary restrictions, allergies or for anyone who wants to make healthier choices without compromising on flavor. The combination of coconut oil, coconut milk, and organic brown rice syrup transforms this recipe into a dairy-free masterpiece.
Secondly, one of the standout features of this cake is its rich German chocolate flavor that comes from smooth cocoa powder and unsweetened coconut. Combined with the fluffy and moist texture of the cake layers, you get the perfect balance of flavor and quality.
Lastly, the vegan frosting made out of pecans and coconut provides a nice contrast to the chocolatey flavor of the cake while adding a delightful crunch to every bite. When served together with the cake, it elevates the flavors making each bite even more delicious.
In summary, this gluten-free German chocolate cake with vegan frosting recipe is an excellent choice for anyone looking to indulge in something decadent and delicious while remaining mindful of their dietary needs. The added bonus? It’s a great way to make an impressive dessert for any occasion!
Here’s what you’ll need to create this gluten-free German chocolate cake with vegan frosting recipe:
For the Cake:
- 1 and 1/2 cups Gluten-Free Purpose Flour
- 1 and 1/2 cups Brown Rice Syrup
- 5 tablespoons Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1 cup Full-Fat Coconut Milk
- 1/3 cup Coconut Oil (melted)
- 1 tablespoon Vanilla Extract
For the Coconut Pecan Frosting:
- 5 cups shredded coconut
- 1 cup pecans (chopped)
- 1 and 1/3 cup Brown Rice Syrup
- ⅓ cup unsweetened cocoa powder
- Pinch of Sea Salt
- Pinch of Sea Salt
For the Chocolate Buttercream Frosting:
- Vegan Butter (room temperature)
- Powdered Sugar
- Unsweetened Cocoa Powder
- Almond Milk (or other non-dairy milk)
- Vanilla Extract
These are all the ingredients you’ll need to create a delicious and moist German chocolate cake that is gluten-free, dairy-free and vegan!
The Recipe How-To
Now, the most exciting part of this gluten-free German chocolate cake with vegan frosting recipe: The How-To.
Step 1: Preheat your oven
Preheat your oven to 325 degrees F.
Step 2: Mix dry ingredients
In a medium-sized bowl, combine 3 cups of gluten-free all-purpose flour, ¾ cup unsweetened cocoa powder, 2 tsp baking powder, 1 tsp baking soda, and one teaspoon sea salt. Whisk all of the dry ingredients together until they’re thoroughly combined.
Step 3: Mix wet ingredients
In another mixing bowl, beat 1 and a ½ cup coconut sugar and 1 cup melted vegan butter or coconut oil together using an electric mixer on medium-high speed. Add in three eggs (or flax eggs for a vegan version) and one tablespoon vanilla extract. Next, add in the dry mixture gradually into the wet mixture. If your batter is too thick you can add some coconut milk to loosen it up slightly.
Step 4: Bake the cake
To bake the cake, pour the batter into two greased round cake pans. Smooth out the top with a spatula, and bake in a preheated oven for about 30-35 minutes. To be sure that cake is done, insert a toothpick into the center of the cake; it should come out clean. Let it cool before adding frosting.
Step 5: Add homemade Coconut-Pecan Frosting!
Make sure that both layers of the cake are cooled completely before beginning to frost them. With a spatula or icing tool apply frosting thickly between layers as well as on top of the cake. This Vegan German Chocolate Cake is topped with sweet toasted Coconut Pecan Frosting which is made by heating up your choice of sweetener (like brown rice syrup or agave nectar), coconut milk (full-fat works best) and vegan butter until it’s bubbly and caramel-colored. Once thickened over medium heat remove from heat and stir in roughly chopped pecans and shredded coconut flakes for added crunch.
That’s it! Finally, Let’s enjoy this best gluten-free Vegan German Chocolate Cake recipe with our families and friends!
Substitutions and Variations
There is no limit to the substitutions you can make when baking a gluten-free, vegan German Chocolate Cake. You can experiment with different types of flour such as brown rice flour, almond flour, or even teff flour. These three are perfect substitutes for wheat flour and will still give you a moist chocolate cake.
If you prefer your cake to be sugar-free, use agave nectar or rice syrup instead of regular sugar. Brown rice syrup is healthy and it contains a little bit of sweetness, which brings out the flavor in your cake.
Instead of using coconut milk in the frosting, try making a dairy-free frosting using almond or soy milk. The frosting’s texture won’t change much if you add an extra tablespoon or so of powdered sugar.
If you want to make this cake a little more festive, try adding some dark chocolate ganache on top. It pairs perfectly with the flavor of the coconut pecan frosting.
You can also use leftover cake mix to make a unique birthday cake or cupcakes. With versatile ingredients like these, the possibilities are endless!
Serving and Pairing
Now that you have the perfect gluten-free vegan German chocolate cake with coconut pecan frosting, what’s next? Serving and pairing! This rich and moist chocolate cake is perfect for any occasion, whether it’s a birthday party or a casual get-together.
When it comes to pairing, you have several options. If you want to go for a classic pairing, serve this cake with a glass of cold almond milk. For something a little more indulgent, try pairing it with a scoop of vegan vanilla ice cream or homemade whipped cream.
If you’re feeling adventurous, try adding fresh berries like strawberries or raspberries on the side as garnish. The tartness of the berries complements the sweetness of the cake, making it an even more delectable treat. Add some mint or basil leaves for a pop of freshness.
If you’re hosting a party and want to make it extra special, try decorating your cake with some fun toppings like sliced almonds, toasted coconut flakes or drizzled vegan dark chocolate ganache for an extra cocoa boost. A sprinkle of powdered sugar can also add a touch of elegance to your presentation.
Regardless of how you choose to serve and pair this decadent cake, one thing is certain – it will be a crowd-pleaser every time!
Make-Ahead, Storing and Reheating
If you’re serving this Gluten Free German Chocolate Cake with Vegan Frosting at a gathering, it’s a good idea to make it a day ahead of time. This not only saves you time on the day of your event, but also allows the flavors to fully develop and for the cake to settle.
To store your cake, be sure to let it cool completely before covering it tightly with plastic wrap or an airtight container. You can also choose to cover it with aluminum foil or parchment paper, but just make sure it is fully wrapped so that air doesn’t get in and dry out the cake.
If you have leftovers, keep them stored in an airtight container at room temperature for up to four days or in the refrigerator for up to a week. Just be sure to let the cake come to room temperature before serving or reheating so that it doesn’t become dry.
To reheat your leftover cake, wrap individual slices in damp paper towels and microwave them on high for 20-30 seconds or until they are warm. This method retains most of the moisture so that your cake tastes just as good as it did when it was freshly baked.
In conclusion, whether you’re baking this Gluten Free German Chocolate Cake with Vegan Frosting for yourself or for guests, these tips should help you make-ahead, store, and reheat your cake successfully. Enjoy!
Tips for Perfect Results
As a vegan chef with years of experience in cooking and baking, I’ve learned some tips that can help you perfect your gluten-free German chocolate cake with vegan frosting recipe. In this section, I’ll share some of my tried and tested tricks to make sure that every time you make this cake, it turns out perfectly delicious.
First, when making the cake batter, be sure to measure all the ingredients accurately. Baking is a science, and even small errors in measurements can cause your cake to turn out dry or dense. Use measuring cups and spoons rather than eyeballing ingredients to ensure consistent results.
Secondly, sift your dry ingredients before mixing them with the wet ingredients. This will break up any lumps, ensuring a smoother batter and resulting in a lighter texture for the cake.
Thirdly, don’t overmix the batter once you’ve combined the wet and dry ingredients. Overmixing can result in a tough or dense texture. Mix until everything is just combined to avoid this issue.
When making the coconut pecan frosting, make sure that you’re using full-fat coconut milk to get the right consistency. Shake the can well before opening it to ensure that the milk is well-mixed; otherwise, you may end up with a thinner frosting than desired. Also, let the frosting cool down completely before spreading it on top of the cooled cake to avoid melting.
Finally, when it comes to storing leftovers (if there are any!), keep them in an airtight container in the refrigerator for up to three days. To reheat a slice, wrap it loosely in aluminum foil and put it in an oven preheated to 350°F (180°C) for about 8-10 minutes.
Remember that baking takes patience and practice, so don’t give up if your first attempt doesn’t come out perfect. Use these tricks consistently, and I guarantee you’ll get better as time goes by!
Before you get to baking this delicious gluten-free German chocolate cake with vegan frosting, I imagine you might have a few questions or concerns about the recipe. That’s why I’ve put together some frequently asked questions that might help ease your mind and ensure your success in the kitchen. So, let’s dive into those commonly asked questions!
What is the best frosting for German chocolate cake?
Our recipe article showcases a mouthwatering icing made with coconut and pecans, which is a great match for German chocolate cake. The combination of these two ingredients creates a thick, nutty and irresistible frosting that will make you reach for a cake knife in no time. The recipe starts off with the crucial step of toasting the pecans.
What is the frosting on German chocolate cake made of?
German Chocolate Cake Frosting is a decadent topping that consists of a buttery caramel custard mixed with sweet, chewy coconut flakes and crunchy pecans. This simple frosting is made with a blend of egg yolks, evaporated milk, sugar, shredded sweetened coconut and diced pecans.
Why is my German chocolate cake frosting not thickening?
Sometimes, frosting may refuse to thicken due to incomplete evaporation of excess liquid during cooking. To counter this issue, I suggest adding a tablespoon or two of powdered sugar to act as a thickening agent. After that, refrigerate the frosting to enhance its chances of coming together cohesively.
What makes chocolate cake different from German chocolate?
Out of the three cakes mentioned, the German chocolate is unique in that it is the only one that solely depends on melted chocolate for its taste instead of cocoa powder. Interestingly, its name was derived from the creator of the sweet baking chocolate used in the cake, Sam German, who worked for the Baker’s chocolate company in Boston.
In conclusion, this gluten-free vegan German chocolate cake with coconut pecan frosting is the perfect dessert to satisfy your cravings while sticking to your dietary restrictions. The combination of moist chocolate cake and sweet, nutty frosting is truly irresistible.
By using wholesome, plant-based ingredients like coconut oil, full-fat coconut milk, and brown rice syrup, this recipe is not only delicious but also nutritious. Plus, with the option to make it sugar-free and dairy-free, it’s a guilt-free treat that you can feel good about indulging in.
Whether you’re celebrating a special occasion or just looking for a tasty dessert to share with friends and family, this recipe is sure to impress. So why not give it a try? Trust me, once you taste this vegan German chocolate cake, you won’t miss the traditional version at all.
Gluten Free German Chocolate Cake With Vegan Frosting Recipe
- 3/4 cup coconut flour, sifted
- 1/2 cup cacao, powder
- 1 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 10 eggs
- 1 cup grapeseed oil
- 1 1/2 cups agave nectar
- 1 tablespoon vanilla extract
- In a small bowl combine flour, cacao, salt and baking soda.
- In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar and vanilla.
- Add dry ingredients into large bowl and continue to blend.
- Oil (2) 9 inch round cake pans and dust with coconut flour.
- Pour batter into pans and bake at 350° for 35-45 minutes.
- Remove from oven, allow to cool completely then remove from pans.
- Frost and serve.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.