Dairy Free Vegan German Chocolate Cake

Total time2 hr 20 min

Prep time45 min

Cook time35 min

This layered chocolate cake is deeply moist, thanks to a coffee-and-cocoa batter that bakes up rich and tender in two even rounds. The real showstopper is the coconut-pecan filling: shredded coconut and toasted pecans folded into a thick, caramel-like base that spreads like a dream between the layers and over the top. A smooth, fudgy cocoa frosting coats the sides for that classic bakery finish, and a short chill before slicing keeps every layer clean and stacked. Built entirely from plant-based milk and pantry staples like cocoa powder, cane sugar, and neutral oil, this one comes together naturally as a dairy free dessert without losing any of the texture or flavor that makes German chocolate cake a favorite. It's a great option to bring to a potluck or holiday table when you want something indulgent that everyone can actually eat.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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