Oral Allergy Syndrome Friendly Vegan German Chocolate Cake
Total time2 hr 20 min
Prep time45 min
Cook time35 min
4.8(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!