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