Eggless Vegan German Chocolate Cake

Total time2 hr 20 min

Prep time45 min

Cook time35 min

Layers of deep chocolate cake get their moist, tender crumb from a mix of cooled coffee and plant-based milk soured with a splash of apple cider vinegar, a classic trick for a soft, spring-back texture without any egg in sight. The real showstopper is the coconut-pecan filling: full-fat coconut milk simmered slow with sugar until it turns glossy and pudding-thick, then folded through with toasted pecans and shredded coconut for that signature caramel-y crunch. A rich cocoa frosting, whipped fluffy and smooth, coats the outside before the remaining filling gets piled on top for maximum drama in every slice. This one chills briefly before serving so the layers set up clean, giving you neat, bakery-style cuts every time. It's a genuinely solid pick for an egg free dessert table, delivering all the fudgy, coconut-pecan richness of the classic without missing a beat.

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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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