Gluten-Free Vegan German Chocolate Cake

Gluten-Free Vegan German Chocolate Cake

I hope you’ll love this Gluten-Free Vegan German Chocolate Cake! It’s:

  • moist and fluffy
  • refined sugar free
  • covered in the most indulgent frosting! 

Gluten-Free Vegan German Chocolate Cake

After drooling over several mouthwatering German Chocolate Cake recipes on Pinterest, I was keen to make a gluten-free, vegan and refined sugar free version…

Gluten-Free Vegan German Chocolate Cake

Having cracked a delicious Chocolate Sponge Layer Cake recipe, I knew I could use that sponge as a base for a Gluten-Free Vegan German Chocolate Cake. It’s easy to make, requires familiar ingredients, and comes together in one bowl, and is also super versatile, as you can use any type of oil, liquid sweetener and milk you like. What’s more, it’s seriously moist and fluffy and undetectably vegan, gluten-free and refined sugar free. 

Gluten-Free Vegan German Chocolate Cake

I was a little stuck when it came to the frosting, however, as I was conscious that sugar, eggs and evaporated milk are pretty crucial for a traditional German Chocolate Cake recipe…

Gluten-Free Vegan German Chocolate Cake

Then I remembered the cashew-based buttercream recipe I previously made, and thought it would work as a good substitute – it’s rich and creamy, luxuriously smooth and melts in your mouth. 

Gluten-Free Vegan German Chocolate Cake

I then added pecan nuts (walnuts also work) and desiccated coconut – the result is a deliciously sweet, coconutty, indulgent frosting that perfectly suits the chocolatey sponge. 

Gluten-Free Vegan German Chocolate Cake

 For more chocolate cakes, check out my:

Gluten-Free Vegan German Chocolate CakeIf you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan German Chocolate Cake
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Gluten-Free Vegan German Chocolate Cake
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

This Gluten-Free Vegan German Chocolate Cake is moist and fluffy, easy to make and covered in the most indulgent frosting!

Course: Dessert
Servings: 8
Calories: 417 kcal
Ingredients
For the cake:
  • 8 tablespoons coconut oil (or sub olive or vegetable oil)
  • 230 ml (1 cup) milk, any kind
  • 1 tablespoon vinegar (ensure gluten-free if necessary)
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 150 g (1 1/4 cup) ground almonds
  • 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking power (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda
  • 2 tablespoons cocoa powder
For the frosting:
  • 100 g (2/3 cup) cashew nuts - soaked in cold water overnight or in hot water for 15 minutes
  • 3 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 50 g (1/2 cup) pecan nuts, finely chopped (or sub walnuts)
  • 6 tablespoons desiccated coconut
Instructions
For the cake:
  1. Preheat oven to 180 degrees (350 degrees)
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  3. Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
  4. Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
  5. Mix well, adding a tiny splash more milk if it’s looking too dry
  6. Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
  7. Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
  8. Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting
For the frosting:
  1. Drain soaked cashews and add to a food processor or blender with the maple syrup, vanilla and salt, and around 7 tablespoons of water
  2. Whizz until completely smooth, adding more water if necessary
  3. Add the pecan nuts and coconut and mix well
To frost and decorate the cake:
  1. Place one half of the cake onto a plate or cake stand and spread half of the frosting onto it
  2. Place the other half of the cake on top of that and spread the rest of the frosting on top of the cake
  3. Tastes best when fresh but keeps covered in the fridge for up to a few days

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