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German Chocolate Cake Recipe

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German Chocolate Cake

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Chocolate Cake:
3 cups organic unbleached wheat flour
1 1/2 cups organic cane sugar
2/3 cup dark cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 1/2 cups soy milk
1 tablespoon apple cider vinegar
2/3 cup coconut oil, melted
2 teaspoons vanilla
Coconut Pecan Filling:
1/2 cup soy milk
1/4 cup cornstarch
2 cups light brown sugar
1 3.5 oz. can full-fat coconut milk
2 teaspoons vanilla
Pinch of sea salt
3 cups shredded coconut lightly toasted
1 cup pecans, chopped and lightly toasted
Dark Chocolate Frosting:
23 cups organic powdered sugar
1/2 cup dark cocoa powder
1/2 teaspoon sea salt
1/2 cup butter substitute, slightly softened (Earth Balance)
1 teaspoons vanilla
2 tablespoons soy milk


  1. Chocolate Cake:
  2. Preheat the oven to 350 degrees. One recipe makes a six inch layer cake plus 6-8 cupcakes, or a nine-inch two-layer cake, a single 9x13 sheet cake, or three dozen cupcakes. Prepare muffin tins with paper liners or lightly grease, flour, and prepare cake pans, set them aside.
  3. Measure the soy milk into a liquid measuring cup, add the apple cider vinegar and stir it well. Set it aside to allow it to curdle for a few minutes.
  4. Using a medium mixing bowl measure the flour, cocoa powder, baking soda, baking powder and salt, stir until blended.
  5. Measure the cane sugar and place it into a large mixing bowl. Add the curdled soy milk, vanilla, and melted coconut oil, whisk until blended and the sugar dissolves.
  6. Gradually add the flour mixture stirring and scraping the sides of the bowl. Beat for two to three minutes until blended then transfer the batter into the prepared pans filling them three-quarters full.
  7. Place the pans in the center of the oven to bake. Baking Times: cupcakes 18-20 minutes, layer cakes 30-35 minutes or until the tops spring back lightly when touched and a toothpick inserted into the center of the cake comes out clean.
  8. Coconut Pecan Filling:
  9. While the cake is baking combine the brown sugar and coconut milk in a medium saucepan. Heat to medium high, stir occasionally and allow the mixture to come to a boil, reduce the heat slightly and continue to stir while maintaining a soft boil for about five minutes. Combine the soy milk and corn starch in a small liquid measuring cup, stir to blend then add it to the brown sugar coconut milk mixture. Continue stirring on medium heat until thickened.
  10. Heat a large skillet to medium heat, add the shredded coconut and stir continuously for 1-2 minutes or until it becomes fragrant and lightly toasted, transfer the coconut to the saucepan with the coconut milk. Next, toast the chopped pecans stirring frequently for 3-4 minutes, transfer the nuts to the saucepan then stir in the vanilla and sea salt. Continue to simmer for another minute or two then remove the saucepan from the heat and allow it to cool before spreading.
  11. Chocolate Frosting:
  12. Combine the powdered sugar, salt and cocoa in a medium mixing bowl, stir to blend.
  13. Place the butter in a large mixing bowl, begin beating on a low speed using an an electric mixer. Gradually add the powdered sugar mixture, alternate with additions of one tablespoon of soy milk at a time until the desired consistency is reached. Add the vanilla and a pinch of sea salt, increase the speed to high and continue beating 3-5 minutes until smooth and the icing holds it’s shape.
  14. Cake Assembly:
  15. Cool the cakes and the coconut pecan filling completely before assembling. Using a serrated knife or cake leveler cut off any excess top on the cake to level it.
  16. Place a spoonful of frosting on your cake plate to secure and center the first layer in place. Top the first layer with half the coconut pecan mixture, leave about one inch free around the edges without the filling. Pipe a row of chocolate frosting around the outer edge of the bottom layer then place the second layer on top.
  17. Top the second layer with the remaining coconut pecan mixture, spread it evenly all over the top. Use a spatula to spread the chocolate frosting evenly around the sides. Place a large spoonful of frosting in a pastry bag with a star tip and apply decorative edges along the the top and bottom edges. Great served with vanilla almond or coconut milk ice cream.
  18. Note
  19. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Dessert
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