Vegan Sugar-Free German Chocolate Cake

This Vegan Sugar-Free German Chocolate Cake is wealthy, moist, and naturally sweetened with dates. Made with oat flour, coconut, pecans, and a creamy cashew-coconut frosting, it’s a wholesome dessert that tastes completely indulgent, excellent for any event.

This vegan gluten-free German chocolate cake is every little thing you’re keen on in regards to the unique: wealthy chocolate layers, candy coconut-pecan taste, and luscious frosting, with out the dairy, eggs, gluten, or refined sugar. It’s proof that indulgence can nonetheless be nourishing.

Excellent for birthdays (it’s my FAVORITE cake to make for members of the family’ birthdays!!), holidays, or if you wish to exhibit your wholesome baking abilities, this cake is made with complete meals elements and pure sweetness that received’t go away you with a sugar crash.

What’s Inside This Vegan Sugar-Free German Chocolate Cake?

As a substitute of processed sugar and flour, I exploit:

• Gluten-free oat flour for a hearty, fiber-rich base
• Unsweetened cocoa powder for deep chocolate taste
• Medjool dates blended with heat water for a pure caramel-like sweetness
• Dairy-free yogurt and chocolate almond milk to maintain the crumb gentle and tender
• Apple cider vinegar for somewhat rise
• Shredded coconut and chopped pecans blended proper into the batter for texture and that signature German chocolate aptitude

It’s the form of cake that feels indulgent, however is secretly full of plant-powered goodness.

Why You’ll Love This Cake

• Completely vegan and gluten-free
• Naturally sweetened with dates and maple syrup
• Full of texture from coconut and pecans
• Frosting that’s creamy, wealthy, and dairy-free
• Excellent for sharing (or not)

Components:

For cake:

• 1 ½ cup gluten-free oat flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp vanilla extract
• ¼ tsp sea salt
• 1 container SoDelicious Unsweetened Plain Yogurt (5.3 oz) (or one other plain vegan yogurt)
• ¾ cup unsweetened chocolate almond milk
• 2 tsp apple cider vinegar
• 1 ½ cups of medjool dates, pitted and chopped
• 1 cup heat water
• ½ cup uncooked pecans, chopped
• ½ cup shredded unsweetened coconut

For frosting:

• 1 cup uncooked cashews, soaked in water for no less than 2 hours or in a single day, then drained and gently patted dry
• 1 cup coconut milk, from a can
• 1 tbsp lemon juice
• 2 rounded tbsp coconut oil, strong
• 2 tbsp cocoa powder
• ¼ cup date syrup (HEALTHYHELPER saves $$!)
• Non-compulsory: chopped pecans and chocolate chips for topping

Instructions:

For the cake:

• Preheat oven to 350 levels F. Spray two spherical 8×1.5-inch cake pans with cooking spray and put aside.
• Combine flour, cocoa, baking powder, baking soda, and sea salt in a big mixing bowl. In a meals processor, mix dates and water till pureed and easy. Place date paste in a bowl and add yogurt, vanilla, milk, and apple cider vinegar. Add moist elements to dry elements and blend till simply mixed. Fold within the shredded coconut and pecans and blend till evenly distributed.
• Divide the cake batter between the ready cake pans and bake for 25 minutes on the center rack.
• Take away cake from oven and permit each components to totally cool on a wire rack earlier than flipping them out of the pans and frosting them.

For the frosting:

• Whereas the cake is cooking, mix all frosting elements in a meals processor. The combination is not going to be thick like frosting at first, so pour it right into a bowl or container and place it within the fridge for about an hour to thicken.
• As soon as the cake frosting has thickened and it’s totally cooled, start frosting it one layer at a time after which stack it on high of each other. Frost the whole exterior of the stacked cake and embellish with further pecans and chocolate chips if desired.

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