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How to Make Vegan German Chocolate Pecan Cake


Whether you need to whip up some fancy dessert to offer your guests or just want to treat yourself with this chocolate caramel cake, this recipe is the one for you! It is easy to prepare and will definitely satisfy your sweet tooth. Please add your own chocolate frosting to the outer later if desired.

how-to-make-vegan-german-chocolate-pecan-cake 1

What is Vegan German Chocolate Pecan Cake Made Of?


This cake consists of all the traditional ingredients like flour, baking powder, milk, and some source of fat. To make it super chocolatey, I recommend using the best quality cacao powder you can get your hands on. To keep this cake vegan, we use coconut or almond milk and as a source of fat vegetable oil (or melted vegan butter). Instead of eggs, this recipe uses applesauce, which makes the cake lovely and moist.

The caramel sauce is made of coconut milk- it is lovely and creamy, and I guarantee you will come back for this one!


What Other Types of Sweets Can Vegans Eat?


If you're looking for other chocolatey vegan dessert ideas, try one of the following recipes! They are some of our favorites, and will totally satisfy your sweet tooth.


Check Out These Other Vegan Yummy Recipes!


Help support Assuaged and SAVE on great vegan organic products and more at Thrive!


Please be sure to leave a comment below if you try something new or would like to share any tips or recommendations, we can all benefit from each other's experiences! What great vegan dessert recipes are your favorite? You can also share your favorite recipes with the Assuaged community on our ➡️ Share A Recipe ⬅️ page!

Coconut-Caramel Filling Ingredients:

How to Make Vegan German Chocolate Pecan Cake

How to Make Vegan German Chocolate Pecan Cake

Yield: 12 Pieces
prep time: 20 M cook time: 40 M total time: 1 HR.



How to Make Vegan German Chocolate Pecan Cake

  1. Pour the coconut milk into a small pot and simmer on low heat
  2. Add the sugar and leave to reduce and caramelize for 10 minutes, stirring occasionally. Then take off the heat
  3. While the coconut milk is reducing, mix flour, sugar, cacao powder, and the baking powder in one large bowl
  4. In a separate bowl, whisk together the milk, apple cider vinegar, oil, apple sauce and the vanilla extract
  5. Pour the wet ingredients to the dry ingredients and mix gently until combined
  6. Pour the batter in the 9-inch cake tin and bake for 35 - 40 min
  7. Add the cornstarch to the coconut milk, bring back to heat and stir constantly using a whisk. Stir for 1-2 min or until the mixture thickens and take it off the heat. Mix in the shredded coconut
  8. Once baked, leave the cake to cool for 10 minutes, do not remove from the tin
  9. Pour the coconut filling on top and leave to fully cool down. Leave it in the fridge for 1-2 hours before serving
  10. Sprinkle chopped pecans and shredded coconut on top and serve!
Vegan, Gluten-free, Dairy-Free, Soy-free, Chocolate
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