Breastfeeding Friendly Dairy Free German Chocolate Cake
Total time2 hr 40 min
Prep time45 min
Cook time55 min
5.0(8)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 2 cups granulated sugar
- 3 large eggs
- 1 cup dairy free milk
- 1 tbsp white vinegar
- ½ cup coconut oil, melted and cooled
- 2 tsp vanilla extract
- 1 cup hot water
For the coconut-pecan frosting
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup granulated sugar
- 3 large egg yolks
- ¼ cup coconut oil
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup pecans, roughly chopped
For the chocolate ganache (sides)
- 4 oz dairy free chocolate, finely chopped
- ½ cup full-fat coconut milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and 2 cups granulated sugar until evenly combined.
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