#vegan #germanchocolatecake #pecancoconutfrosting
Vegan German Chocolate Cake with Pecan-Coconut Frosting
This vegan German chocolate cake is the perfect indulgent treat. The rich chocolate cake is topped with a sweet and nutty pecan-coconut frosting that’s sure to satisfy your sweet tooth. The layers of chocolate and frosting are sure to have you coming back for more.
Ingredients:
- 2¼ cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup non-dairy milk
- ½ cup vegetable oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup vegan butter, softened
- 2 cups powdered sugar
- 4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a medium bowl, whisk together the non-dairy milk, oil, vinegar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until combined. The batter will be thick.
- Divide the batter evenly between the prepared pans and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before removing and frosting.
- To make the frosting, in a medium bowl, cream together the vegan butter and powdered sugar until combined.
- Add the non-dairy milk, vanilla extract, shredded coconut, and chopped pecans and mix until combined.
- Spread the frosting over the cooled cakes and serve.