VEGAN GERMAN CHOCOLATE CAKE

DESCRIPTION

Moist and rich 2-layer vegan German chocolate cake with a coconut pecan filling and a chocolate buttercream frosting. Mega-chocolatey and ultimately delicious!

INGREDIENTS

For the Vegan Chocolate Cake:

·         2 and 1/4 cups (281g) All Purpose Flour*

·         3/4 cup (63g) Cocoa Powder (Unsweetened)

·         1 and 1/2 cups (300g) White Sugar

·         1 and 1/2 tsp Baking Soda

·         3/4 tsp Salt

·         1 and 1/2 cups (360ml) Soy Milk*

·         3 tsp Vanilla Extract

·         1/2 cup (120ml) Olive Oil*

·         1 and 1/2 Tbsp White Vinegar*

·         1 and 1/2 Flax Eggs

For the Coconut Pecan Filling:

·         1/4 cup (56g) Vegan Butter

·         1/2 cup (100g) Brown Sugar

·         1/2 cup (120ml) Coconut Milk

·         1 Tbsp Cornstarch

·         1 tsp Vanilla Extract

·         1 cup (50g) Coconut Flakes*

·         1/2 cup (60g) Pecans (Chopped)*

For the Chocolate Buttercream Frosting:

·         2 cups (240g) Powdered Sugar

·         1/2 cup (42g) Cocoa Powder (Unsweetened)

·         1/3 cup (75g) Vegan Butter

·         3 Tbsp + 1/2 tsp Coconut Milk*

·         1 tsp Vanilla Extract

For Decoration (Optional):

·         Coconut Flakes

·         Chopped Pecans

·         Vegan Chocolate Chips

INSTRUCTIONS

1.   Preheat the oven to 350°F (180°C). Spray two 8 inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Set aside.

2.   Sift the flour and cocoa powder into a mixing bowl and then add the sugar, baking soda and salt and mix together.

3.   Prepare your flax egg by adding 1 and 1/2 Tbsp ground flaxseed meal to a bowl and then adding in 4 and 1/2 Tbsp hot water (this equals 1 and 1/2 flax eggs). Leave it to sit for a minute and become gloopy.

4.   …………………………………..

5.   …………………………………………….

Full instructions: Click here

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