This vegan sugar-free German chocolate cake is rich and moist, naturally sweet with the date. Made with oat flour, coconut, pecans and creamy cashew coconut frosting, it is a totally luxurious and healthy dessert that tastes perfect for any occasion.
This vegan gluten-free German chocolate cake is everything you like about the original. Rich chocolate layer, sweet coconut pecan flavor, luscious frosting without dairy products, eggs, gluten or refined sugar. It is proof that the dul may still be nourishing.
If you’re looking to show off your whole food ingredients (my favorite cake made for your family’s birthday!!), holidays, or when you want to show off your healthy baking skills, this cake is made with whole food ingredients and natural sweetness that doesn’t leave a crushing drop of sugar.
What’s in this vegan sugar-free German chocolate cake?
Instead of processed sugar and flour, I use the following:
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It seems like it’s a cake that you find luxurious, but it’s secretly packed with the goodness that has driven the plants.
Why do you like this cake?
Totally vegan and gluten-free are naturally sweetened with dates and maple syrup stuffed with coconut and pecan frosting textures.
material:
For cakes:
1½ cup Gluten-free oat flour ¾ cup 1 teaspoon sugar-free cocoa powder 1 teaspoon baking powder 1 baking soda vanilla extract ¼ TSP Sea salt 1 container soda lichen unsweetened yogurt (5.3 oz) (or another plain vegan yogurt) ¾ cup Amond chocolate Almond Almond milk 1 cup warm water ½ cup raw pecans, chopped ½ cup finely melted coconut
For frosting:
1 tablespoon of raw cashew nuts, soak in water for at least 2 hours or overnight, then drain and tap dry coconut milk from 1 cup of can of coconut milk, 2 tablespoons coconut oil, 2 tablespoons solids, 4 cups of cocoa powder Date syrup (HealthyHelper Saves $$!)
direction:
For the cake:
Preheat the oven to 350°F. Spray two rounds of 8 x 1.5 inch cake pan with cooking spray and set aside. Mix the flour, cocoa, baking powder, baking soda and sea salt in a large mixing bowl. In a food processor, blend the date and water until it is pure and smooth. Paste the date into a bowl and add yogurt, vanilla, milk and apple cider vinegar. Add wet ingredients and add the dry ingredients and mix until combined. Fold the shredded coconut and pecans and mix until evenly distributed. Divide the cake dough between the prepared cake pans and bake in a central rack for 25 minutes. Remove the cake from the oven, allow both parts to cool completely on a wire rack, then flip it over from the pan to frost.
For frosting:
Blend all the frosting ingredients into a food processor while the cake is cooked. The mixture is not as thick as frosting at first, so pour it into a bowl or container and leave in the fridge for about an hour. Once the cake frosting is thickened and completely cooled, start matting one layer at a time, then stack each other. Decorate the entire outside of the stacked cake with frost and with excess pecans and chocolate chips if necessary.
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