Mouth-Watering Raw Vegan German Chocolate Cake Recipe
As Maya Angelou once said, “The desire to reach for the stars is ambitious. The desire to reach hearts is wise.” This raw vegan German chocolate cake recipe will do both. It will leave your taste buds singing with pure joy while also nourishing your body with wholesome, plant-based ingredients.
This recipe is perfect for anyone looking to indulge in a delicious dessert without all the guilt that usually comes with it. Not only is it vegan and gluten-free, but it’s also made with organic and raw ingredients.
This cake is not just any ordinary chocolate cake – it’s a German chocolate cake! If you haven’t tried German chocolate cake before, then you’re in for a treat. The rich and decadent flavors of chocolate, coconut, and pecans blended together in this classic dessert create a taste that’s sure to please anyone’s sweet tooth.
You may be thinking that making a vegan, gluten-free, and raw German chocolate cake sounds difficult, but trust me when I say it’s easier than you think! With simple ingredients like dates, walnuts, cocoa powder, coconut oil, and shredded coconut flakes, you’ll be able to whip up this delicious dessert in no time.
So why not give this recipe a try? Your taste buds (and your health) will thank you for it. Let’s get baking!
Why You’ll Love This Recipe
My dear reader, I can assure you that this raw vegan German chocolate cake recipe will take you on a flavorful journey of health and deliciousness. You may ask yourself, why will I love this recipe? Well, for starters, it is 100% vegan and gluten-free. So if you’ve been searching for a healthy yet indulgent dessert to satisfy your sweet tooth cravings, look no further.
Not only is this cake satisfying to the taste buds, but it’s also made with wholesome and nutritious ingredients such as dates, coconut flakes, walnuts, and organic raw cocoa powder. You’ll be surprised at how easy it is to whip up this cake without having to use any refined sugar or all-purpose flour.
The rich coconut pecan frosting used in this recipe is so velvety and creamy that you’ll hardly believe it’s dairy-free! It’s made with organic raw coconut oil and unsweetened shredded coconut that adds an authentic tropical flavor to the cake. And don’t leave out the roasted pecans that create a crunchy texture.
What’s more impressive about this recipe is the versatility it offers regarding substitutions and variations. You can switch up the type of nuts you use or even add some fresh berries on top to balance out the richness of the chocolate. The options are endless!
So whether it’s a birthday party, a gathering with your vegan friends or just treating yourself to something sweet, this raw vegan German chocolate cake is a perfect choice. Don’t deprive yourself of indulging in something flavorful and healthy at the same time; give this scrumptious dessert recipe a try!
To make this raw vegan German chocolate cake, you will need the following ingredients:
- 2 cups raw pecans
- 1 1/2 cups organic dates, pitted
- 3 cups unsweetened shredded coconut
- 4 tbsp cocoa powder (use roasted cocoa powder for a more intense chocolate flavor)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup melted coconut oil
For the Chocolate Pie Filling
- 1 1/2 cups of unsweetened shredded coconut
- 1 cup of canned coconut milk
- 1/2 cup of organic raw cacao
- 1/2 cup of maple syrup or agave nectar
- 2 tbsp melted coconut oil
- Pinch of salt
For the Coconut Pecan Icing
- 3/4 cup of canned coconut milk
- 3/4 cup of organic coconut sugar
- 1/2 cup of melted coconut oil
- 1 1/2 teaspoons of vanilla extract
- Pinch of salt
- 2 cups finely chopped walnuts
Make sure to use organic and raw ingredients whenever possible to get the most health benefits out of this delicious and healthy dessert.
The Recipe How-To
Let me walk you through the steps of making this mouth-watering raw vegan German chocolate cake. Trust me, everyone will love this cake even if they aren’t vegan or gluten-free!
Step 1: Making the Cake Layers
In a food processor, blend 2 cups of organic raw pecans until they are finely chopped into small pieces. Then add 1/3 cup of unsweetened cocoa powder, 1/3 cup of pitted dates, and a pinch of salt. Process them all until well mixed.
Next, add in 2 tablespoons of melted coconut oil and 1/2 teaspoon of vanilla extract, and continue to process until the mixture forms clumps when pressed together.
Line a cake pan with wax paper or plastic wrap and press the mixture firmly into the bottom of the prepared pan. Set this aside while you make the frosting.
Step 2: Making the Coconut Pecan Frosting
In a clean food processor, blend together 3 cups of unsweetened shredded coconut, 1 1/2 cups of raw pecans, 4 tablespoons of melted coconut oil, a pinch of salt, and 1/2 cup of pitted dates. Pulse these ingredients until well mixed but not over processed – you still want some texture in the frosting.
Add in 1/4-1/3 cup of water to help bind everything together, then blend again. You can adjust the amount of water depending on how dry or moist your other ingredients are.
Spread the frosting onto the top of the first cake layer inside the pan. Make sure you spread it as evenly as possible so that each slice has a smooth distribution of frosting.
Once you’re done with that, put another piece of wax paper over the frosting and press it down gently to flatten it out.
Step 3: Assembling and Finishing Your Cake
After you’ve finished making your frosting layer, take another cake pan and press down more chopped organic raw pecans over a piece of parchment paper or another sheet of wax paper. Make sure to sprinkle enough on top to cover it completely.
Then, place your first frosting-covered cake layer face-down onto your nutty bottom layer and press down slightly to adhere them together. Gently remove your second piece of wax paper from atop your frosting now.
Flip your cake over so that nutty bottom is facing up. And there you have it – your beautiful and delicious raw vegan German chocolate cake that is ready for any celebration!
Substitutions and Variations
My dear friends, I know that when it comes to cooking, we all like to experiment and add our own personal touch. And that’s why I’m here to give you some ideas for substitutions and variations of this raw vegan German chocolate cake recipe.
First, let’s talk about the flour. This recipe uses almond flour, but if you don’t have any or prefer a different type of flour, you can substitute it for any other nut flour, like cashew or hazelnut flour. You can also use gluten-free all-purpose flour to make this cake gluten-free.
For the frosting, instead of using coconut milk, you can use any other plant-based milk that you like. Plus, for a more chocolatey flavor, replace half of the coconut flakes with cocoa powder. You can also swap out the date paste for maple syrup or agave nectar.
Now let’s talk about the nuts. If you’re not a fan of walnuts or pecans, feel free to use any type of nut that you prefer, such as pistachios or almonds.
Lastly, if you’re feeling adventurous and want to switch things up a bit, try making individual german chocolate cake bites! Simply roll the mixture into small balls and coat them in shredded coconut. Voila! A bite-sized version of this delicious cake!
Remember that cooking is all about having fun and being creative! Use these substitutions as inspiration and make this recipe your own.
Serving and Pairing
When it comes to serving and pairing this Raw Vegan German Chocolate Cake recipe, the possibilities are endless! This indulgent chocolate cake can be served for any occasion, from birthdays to holidays, or just as a special treat for yourself.
Pairing-wise, the cake tastes scrumptious when accompanied by a cup of coffee, tea, or even hot cocoa. A glass of almond milk is also an excellent option that will add some sweetness to your taste buds. You can even crumble some gluten-free cookies on top of the cake and drizzle it with chocolate buttercream to make your dessert even more decadent.
If you’re looking for a healthier option, add some fresh fruits like strawberries, raspberries or blueberries to the side. These options are not only a delicious complement but also balance out the rich flavors of the chocolate and coconut frosting.
To give your vegan dessert some variety, you can also cut this vegan German chocolate cake into bite-sized squares or triangles then decorate them with whipped cream, caramel sauce or melted vegan chocolate. The possibilities are endless!
The beauty about this dessert is that it’s enough to satisfy anyone’s sweet tooth without feeling overly heavy or guilty because it is free of refined sugar and gluten-free!
Make-Ahead, Storing and Reheating
My Raw Vegan German Chocolate Cake recipe is perfect for those who like to plan ahead. It can be made in advance and stored in the freezer for up to a month or in the refrigerator for up to five days.
To store the cake in the freezer, wrap it tightly with aluminum foil or plastic wrap and place it in an airtight container to prevent freezer burn. When you’re ready to serve it, let it thaw out overnight in the refrigerator.
If you decide to store it in the refrigerator, keep it in an airtight container or tightly wrapped with plastic wrap. When serving, allow it to sit at room temperature for about 30 minutes to soften up.
When reheating leftovers, use a microwave safe plate and heat small slices for about 15 seconds on medium power until warm. Alternatively, you can warm up a whole cake by placing it on the counter for about an hour before serving.
Remember to never reheat raw vegan cakes in the oven because they are not designed to withstand high temperatures. Doing so may compromise its texture and flavor.
By following these tips for storing, reheating and making ahead, you can enjoy this delicious Raw Vegan German Chocolate Cake without any stress or worries.
Tips for Perfect Results
As a vegan chef, I know how important it is to achieve the perfect texture and flavor in every recipe. Here are a few tips to help you create the most delicious raw vegan German chocolate cake:
1. Use high-quality ingredients: Since this recipe relies on minimal processing, quality ingredients are crucial. Choose organic and raw pecans, shredded coconut, coconut oil and cocoa powder to enhance the cake’s flavor.
2. Roast your pecans: While the recipe calls for raw pecans, you can also use roasted pecans to add extra depth of flavor.
3. Soak your dates: Soften your dates by soaking them in warm water for at least an hour before blending them. This will make blending easier and ensure a smooth consistency.
4. Chill your batter: Once you have mixed all the ingredients together, chill the batter in the fridge for at least 30 minutes. This will help set the cake and make it easier to slice.
5. Decorate with coconut flakes: Add some extra flair by sprinkling unsweetened shredded coconut on top of your finished cake before serving.
By following these tips, you can elevate your raw vegan German chocolate cake and create a dessert that everyone will love!
In conclusion, this Raw Vegan German Chocolate Cake recipe is a game-changer. It’s the perfect gluten-free and dairy-free dessert for birthdays, holidays or special occasions.
With the wholesome and organic ingredients, this cake offers a healthy alternative to traditional baked goods. You’ll love how the combination of the dates, coconut flakes, walnuts and cocoa powder creates a rich, flavorful cake that tastes just like its non-vegan counterpart.
Moreover, the coconut pecan frosting adds an extra layer of sweetness to the cake and makes it absolutely irresistible.
So why not give this recipe a try? I guarantee that you won’t regret it! Don’t miss out on enjoying a delicious dessert just because you follow a vegan or gluten-free lifestyle. This Raw Vegan German Chocolate Cake will exceed your expectations and satisfy your sweet tooth without compromising your dietary requirements.
We hope these easy-to-follow instructions and tips will help you make the perfect cake every time. Remember that practice makes perfect, so don’t be afraid to experiment with different variations and substitutions to create your own unique version of this delectable dessert.
Thank you for choosing this recipe! We hope you enjoy it as much as we do. Happy Baking!
Raw Vegan German Chocolate Cake Recipe
Chocolate Coconut Cake
- 20 ounces dates, paste
- 3/4 cup extra virgin coconut oil
- 4 tablespoons vanilla
- 1/2 teaspoon salt
- 7 -9 cups almond flour
- 2 1/2 ounces cacao, powder
- 1/2 cup coconut milk
Walnut Coconut Filling
- 5 cups chopped walnuts (set aside 1 cup)
- 1 cup agave syrup
- 2 tablespoons vanilla
- 1/4 teaspoon salt
- 3 cups coconut flakes
- 3/4 cup almond milk
- 1/2 cup cacao, nibs
- 1 1/2 ounces cacao, powder
- 1/2 cup agave syrup
- 3 ounces dates, paste
- 4 tablespoons vanilla
- 1/4 teaspoon salt
- 2 teaspoons extra virgin coconut oil
- For the cake:.
- Place date paste, coconut oil, vanilla and salt in a mixer bowl. Add flour 1 cup at a time until you have a cookie dough consistancy. Try not to allow batter to become either too dry or too wet. Mix until smooth. Fill two 8" cake rounds (the kind with pop out bottoms). Put the cakes in the freezer while you do the next step.
- For the filling:.
- Process 4 cups walnuts, agave, vanilla and salt until smooth. In a bowl combine this mixture with the remaining walnuts and 3 cups coconut flakes.
- Take the cakes out of the freezer and then spread mixture on top of both cakes. You may have some leftover (eat it with a spoon!).
- Put the cakes back in the freezer while you make the frosting.
- For the frosting:.
- Put all ingredients except for the last two in a blender until smooth. After it is smooth, add the final two ingredients and blend for about 30 secs. Pour into a bowl and place in the fridge for 20 minutes or until it becomes thicker.
- Remove the cakes from the cake pans by taking a butter knife and sliding it between the pan and cake to release it from the sides. Lift it from the bottom. Then take a large knife and slice between cake bottom and pan. Set on a dish, then repeat process with remaining cake. Place one cake on top of the other, then frost. Decorate with shredded coconut.
- Cake will not keep for longer than three days. You can freeze the leftovers in individual slices to make it last longer.
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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.