This Gluten-Free Vegan German Chocolate Cake will be your new go-to healthy dessert recipe. This will be your new favorite cake recipe with no added sugar and tons of chocolate flavor!
Craving something sweet but trying to maintain a healthy lifestyle? Look no further! This delectable No Sugar Added Vegan German Chocolate Cake is the perfect guilt-free treat to satisfy your sweet tooth without compromising your health goals. Packed with wholesome ingredients and bursting with flavor, this cake is a delightful twist on a classic favorite. Let’s dive into the world of guilt-free indulgence and discover the secrets behind this mouthwatering dessert!
Benefits of No Sugar Added Vegan German Chocolate Cake:
- Healthier Alternative: Traditional desserts often contain loads of refined sugar, which can wreak havoc on your health. This no sugar added vegan cake offers a healthier alternative without sacrificing taste.
- Vegan-Friendly: Embracing a vegan lifestyle has never been easier with this plant-based cake. It’s perfect for vegans, vegetarians, and anyone looking to incorporate more plant-based options into their diet.
- Nutrient-Rich Ingredients: This cake has wholesome ingredients like almond flour, coconut oil, and organic cocoa powder, providing essential nutrients and antioxidants to support your well-being.
- Low Glycemic Index: I use natural sweeteners like dates to keep the glycemic index low, making it suitable for those watching their blood sugar levels.
- Satisfaction Guaranteed: Indulge in every bite, knowing that you’re nourishing your body with wholesome ingredients, all while satisfying your dessert cravings.
Recipe for No Sugar Added Vegan German Chocolate Cake
Ingredients
For cake:
- 1 ½ cup gluten-free oat flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp vanilla extract
- ¼ tsp sea salt
- 1 container SoDelicious Unsweetened Plain Yogurt (5.3 oz) (or another plain vegan yogurt)
- ¾ cup unsweetened chocolate almond milk
- 2 tsp apple cider vinegar
- 1 ½ cup of medjool dates, pitted and chopped
- 1 cup warm water
- ½ cup raw pecans, chopped
- ½ cup shredded unsweetened coconut
For frosting:
- 1 cup raw cashews, soaked in water for at least 2 hours or overnight, then drained and gently patted dry
- 1 cup coconut milk, from a can
- 1 tbsp lemon juice
- 2 rounded tbsp coconut oil, solid
- 2 tbsp cocoa powder
- ¼ cup maple syrup
- Optional: chopped pecans and chocolate chips for topping
Directions
For the cake:
- Preheat oven to 350 degrees F. Spray two round 8×1.5 inch cake pans with cooking spray and set aside.
- Mix flour, cocoa, baking powder, baking soda, and sea salt in a large mixing bowl. In a food processor, blend dates and water until pureed and smooth. Place date paste in a bowl and add yogurt, vanilla, milk, and apple cider vinegar. Add wet ingredients to try ingredients and mix until just combined. Fold in shredded coconut and pecans and mix until evenly distributed.
- Divide cake batter between the prepared cake pans and bake for 25 minutes on the middle rack.
- Remove cake from oven and allow both parts to fully cool on a wire rack before flipping them out of the pans and frosting them.
For the frosting:
- While the cake is cooking, blend all frosting ingredients in a food processor. The mixture will not be thick like frosting at first, so pour it into a bowl or container and place in the fridge for about an hour to thicken.
- Once the cake frosting has thickened and it is thoroughly cooled, begin frosting it one layer at a time and then stack it on top of one another. Frost the entire outside of the stacked cake and decorate with extra pecans and chocolate chips if desired.
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