Barley Free Vegan German Chocolate Cake

Total time2 hr 20 min

Prep time45 min

Cook time35 min

4.8

(16)

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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 organic cane sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
1 cup strong brewed coffee, cooled
½ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract

For the coconut-pecan filling

1 can (13.5 oz) full-fat coconut milk
1 cup organic cane sugar
¼ cup vegan butter
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup pecans, roughly chopped

For the chocolate frosting

½ cup vegan butter, softened
2 ½ cups powdered sugar, sifted
½ cup unsweetened cocoa powder
3–4 tbsp plant-based milk
1 tsp vanilla extract
pinch of salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
Stir together the plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.

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