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This Vegan German Chocolate Cake features a soft, fudgy cake layer topped with a simple coconut pecan caramel. Perfect for special occasions or when you’re simply craving a classic, indulgent slice!
In case you didn’t know – vegans can have their cake and eat it too! Since going vegan over 10 years ago, we’ve veganized several of our favorite childhood cake recipes.
From classic Vanilla Cake and Chocolate Cake to Chocolate Soufflé Cake, we’ve mastered the art of vegan cake recipes.
We’ve even created the best Vegan Cinnamon Roll Cake, Vegan Strawberry Shortcake, and Vegan Coffee Cake! Something for every season and occasion.
But when it comes to truly decadent, classic cakes, nothing beats a German Chocolate Cake. Its ultra-moist chocolate cake paired with the coconut pecan caramel is the ultimate show-stopper. If you grew up loving the traditional version, this vegan version will hit the spot!
Table of Contents
- Ingredients You’ll Need
- How to Make Vegan German Chocolate Cake
- Recipe FAQs
- Can I make this vegan cake gluten-free?
- Can I prepare this cake ahead of time?
- How long does vegan German chocolate cake last?
- Can I freeze this cake?
- More Vegan Cake Recipes YOu May Enjoy:
- Vegan German Chocolate Cake Recipe Recipe
Ingredients You’ll Need
To make the best vegan German chocolate cake you need 2 components:
- 1/2 batch of our basic Vegan Chocolate Cake recipe
- A rich and gooey coconut pecan filling made with 8 basic ingredients:
For the Coconut Pecan Filling
- Vegan heavy cream: Creates a rich, creamy base for the filling. We like Trader Joe’s Vegan Heavy Whipping Cream or Country Crock Plant Cream.
- Cornstarch: Helps thicken the filling without using eggs. A little goes a long way – whisk it thoroughly into the cream to prevent clumps.
- Vegan butter: Adds richness and helps achieve that smooth, caramel-like consistency.
- Brown sugar: Adds deep caramel notes and gives the filling its classic gooey thickness. Dark brown sugar will add the richest flavor, but light brown sugar or even coconut sugar works well, too!
- Vanilla extract: Enhances the flavor and rounds out the sweetness with its signature warmth.
- Pecans: Absolutely key for that nutty, crunchy German chocolate cake texture! For best results, use raw, unsalted pecans.
- Shredded coconut: Adds chewy texture and a subtle sweetness. We recommend unsweetened shredded coconut to keep the filling from being overly sweet.
- Salt: A small pinch balances the sweetness and brings out the nutty, caramelized flavors.
How to Make Vegan German Chocolate Cake
Prep work
- Toast the pecans. Preheat the oven to 350F. Spread the pecans evenly on a baking sheet and toast in the oven for 7 minutes. Allow to cool, then chop the pecans into small pieces. Set aside.
- Bake 1/2 recipe of our vegan chocolate cake. We have the ingredients and step by step instructions with photos in our Vegan Chocolate Cake recipe post! We baked ours in an 8-inch square pan, but a round cake pan works as well.
Make the Coconut Pecan topping
- Dissolve the cornstarch. Combine the vegan heavy cream and cornstarch in a measuring cup and whisk together until the cornstarch is completely dissolved.
- Melt the butter and sugar. Add the cream and cornstarch mixture to a medium saucepan along with the vegan butter and brown sugar. Heat over medium heat and stir constantly until the butter is completely melted and the sugar is dissolved. Once the mixture bubbles, continue cooking for another 2 minutes, stirring frequently. The mixture should be pretty thin but will thicken as it cools.
- Stir in the vanilla, salt, pecans,and coconut. Remove from the heat and stir in the vanilla extract and salt. Then stir in the chopped pecans and shredded coconut.
- Cool. Transfer to a heatproof bowl or container and cool to room temperature. Stir the filling occasionally so it cools evenly.
Assemble
- Enjoy. Once the cake and topping are cool, assemble. Spread the coconut pecan filling on top of the cake, slice, serve!
Recipe FAQs
Can I make this vegan cake gluten-free?
We haven’t tested a gluten-free version of this recipe yet, but if you’d like to experiment, try replacing the all-purpose flour with a gluten-free blend, such as Bob’s Red Mill 1:1 Baking Flour.
If you try it and succeed, comment below to share your results with other readers.
Can I prepare this cake ahead of time?
Yes! You can prepare this ahead of time to make assembly quick and easy.
- Cake layers: Bake the cake 1-2 days in advance, let it cool completely, then wrap it tightly in plastic wrap and keep it at room temperature.
- Coconut pecan filling: Make up to 3 days in advance and store in the refrigerator in an airtight container. Let it come to room temperature on the kitchen counter before assembling.
How long does vegan German chocolate cake last?
Once fully assembled, this cake will keep for 1-2 days at room temperature, or in the refrigerator for up to 5 days. To keep the cake as moist as possible, keep covered.
Can I freeze this cake?
Frosted German chocolate cake freezes well as both a whole cake or individual cake slices. We recommend freezing as individual slices – it not only defrosts much faster, but allows you to defrost the perfect amount of cake at a time!
More Vegan Cake Recipes YOu May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan German Chocolate Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 9 slices
- Diet: Vegan
Description
This Vegan German Chocolate Cake features a soft, fudgy cake layer topped with a simple coconut pecan caramel. Perfect for special occasions or when you’re simply craving a classic, indulgent slice!
Ingredients
Coconut pecan topping:
- 1 cup pecans, heaped
- ¾ cup vegan heavy cream or coconut milk
- 2 tablespoons (16g) cornstarch
- ½ cup (1 stick) vegan butter
- 1 cup (210g) brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups shredded coconut
Assembly:
- 1/2 recipe (1 layer) vegan chocolate cake
Equipment
- 8-inch square pan OR 8 to 9-inch cake pan
- Baking sheet
- Measuring cups and spoons
- Whisk
- Medium saucepan
Instructions
- Toast the pecans. Preheat the oven to 350F. Spread the pecans evenly on a baking sheet and toast in the oven for 7 minutes. Allow to cool, then chop the pecans into small pieces. Set aside.
- Bake 1/2 recipe of our vegan chocolate cake. We have the ingredients and step by step instructions with photos in our Vegan Chocolate Cake recipe post! We baked ours in an 8-inch square pan, but a round cake pan works as well.
- Prepare the coconut pecan topping. Combine the vegan heavy cream and cornstarch in a measuring cup and whisk together until the cornstarch is completely dissolved.
- Melt the butter and sugar. Add the cream and cornstarch mixture to a medium saucepan along with the vegan butter and brown sugar. Heat over medium heat and stir constantly until the butter is completely melted and the sugar is dissolved. Once the mixture bubbles, continue cooking for another 2 minutes, stirring frequently. The mixture should be pretty thin but will thicken as it cools.
- Stir in the vanilla, salt, pecans, and coconut. Remove from the heat and stir in the vanilla extract and salt. Then stir in the chopped pecans and shredded coconut.
- Cool. Transfer to a heatproof bowl or container and cool to room temperature. Stir the filling occasionally so it cools evenly.
- Assemble. Once the cake and topping are cool, assemble. Spread the coconut pecan filling on top of the cake, slice, serve!
Notes
- Layered cake: If you would like to take this to the next level, we suggest baking a whole recipe of our vegan chocolate cake, as well as a batch of our chocolate buttercream recipe. To assemble the cake, place one chocolate cake layer on a cake stand or large plate. Add half of the coconut pecan filling and smooth out in a single layer over the cake player. Add the second cake layer on top and frost the sides of the cake with chocolate buttercream. Spread the remaining coconut pecan filling on top of the cake and clean up the edges as desired.
- Storage: Once fully assembled, this cake will keep for 1-2 days at room temperature, or in the refrigerator for up to 5 days. To keep the cake as moist as possible, keep covered.
- Freezing: Frosted German chocolate cake freezes well as both a whole cake or individual cake slices. We recommend freezing as individual slices – it not only defrosts much faster, but allows you to defrost the perfect amount of cake at a time.
- To make ahead of time:
- Cake layers: Bake the cake 1-2 days in advance, let it cool completely, then wrap tightly in plastic wrap and keep at room temperature.
- Coconut pecan filling: Make up to 3 days in advance and store in the refrigerator in an airtight container. Let come to room temperature on the kitchen counter before assembling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop and Oven
