Vegan Gluten-Free German Chocolate Cake [oil-free + no added sugar]

This vegan gluten-free German chocolate cake is rich, chocolatey, and naturally sweetened with dates. Topped with creamy cashew coconut frosting, pecans, and coconut.

Vegan Gluten-Free German Chocolate Cake

German chocolate cake has always been one of those desserts that feels wonderfully over-the-top.

Chocolate cake. Coconut. Pecans. Creamy frosting.

Yes, please.

This vegan, gluten-free German chocolate cake keeps all the classic chocolate, coconut, and pecan goodness while using gluten-free oat flour, dates, plant-based yogurt, and a creamy cashew-coconut frosting.

The cake itself is rich and moist, thanks in part to the date paste, while shredded coconut and chopped pecans add texture throughout every slice.

And then there’s the frosting.

Made with cashews, coconut milk, coconut oil, cocoa powder, lemon juice, and date syrup, it gets incredibly creamy after chilling. Spread it between the layers and all over the outside of the cake for a seriously impressive dessert.

Why You’ll Love This Vegan German Chocolate Cake

This cake is:

• Vegan
• Gluten-free
• Naturally sweetened with dates and date syrup
• Rich and chocolatey
• Packed with coconut and pecans
• Made without dairy or eggs
• Perfect for birthdays and celebrations
• Decadent without traditional dairy-based frosting

Ingredients For The Cake

Gluten-Free Oat Flour

Oat flour gives the cake structure while keeping it gluten-free. Make sure to use certified gluten-free oat flour if needed.

Cocoa Powder

Unsweetened cocoa powder provides the rich chocolate flavor that makes this cake taste like an actual chocolate cake, not a health-food experiment.

Medjool Dates

Dates are blended with warm water to create a naturally sweet date paste. They also help add moisture to the cake.

Vegan Yogurt

Plain unsweetened vegan yogurt adds moisture and helps create a tender crumb.

Chocolate Almond Milk

Unsweetened chocolate almond milk adds even more chocolate flavor. Regular unsweetened plant milk can also work if that’s what you have.

Apple Cider Vinegar

Apple cider vinegar reacts with the baking soda and helps create a lighter texture.

Coconut And Pecans

Shredded coconut and chopped pecans give the cake its classic German chocolate cake character.

Ingredients For The Frosting

The frosting is made with soaked raw cashews, canned coconut milk, lemon juice, solid coconut oil, cocoa powder, and date syrup.

The cashews create a creamy base, while coconut milk adds richness and date syrup provides natural sweetness.

How To Make Vegan Gluten-Free German Chocolate Cake

Preheat your oven to 350°F.

Lightly grease two 8-inch round cake pans and set them aside.

In a large bowl, whisk together the oat flour, cocoa powder, baking powder, baking soda, and sea salt.

Add the chopped dates and warm water to a food processor. Blend until smooth and a thick date paste forms.

Transfer the date paste to a bowl. Add the vegan yogurt, vanilla extract, chocolate almond milk, and apple cider vinegar. Mix until combined.

Add the wet ingredients to the dry ingredients and stir until just combined.

Fold in the shredded coconut and chopped pecans.

Divide the batter evenly between the prepared cake pans.

Bake for about 25 minutes on the middle rack.

Remove the cakes from the oven and let them cool completely on a wire rack before removing them from the pans.

How To Make The Cashew Chocolate Frosting

While the cakes are baking, add the soaked and drained cashews, coconut milk, lemon juice, solid coconut oil, cocoa powder, and date syrup to a food processor.

Blend until completely smooth and creamy.

The frosting will be fairly loose immediately after blending. Transfer it to a bowl or container and refrigerate for about 1 hour, or until it thickens enough to spread.

How To Assemble The Cake

Once the cake layers are completely cool and the frosting has thickened, place one cake layer on a serving plate.

Spread a layer of frosting over the top.

Place the second cake layer on top and frost the top and sides of the entire cake.

Finish with chopped pecans and chocolate chips, if desired.

Then try not to eat half the frosting with a spoon before serving.

Tips For The Best German Chocolate Cake

Make sure the cake layers are completely cool before frosting. Warm cake will cause the frosting to soften and slide.

Also give the frosting enough time to chill. It needs that refrigerator time to firm up into a spreadable consistency.

For the smoothest frosting, blend the cashews thoroughly. If your food processor struggles with the mixture, scrape down the sides several times while blending.

How To Store Vegan German Chocolate Cake

Because the frosting contains coconut milk and cashews, store the finished cake covered in the refrigerator.

Let it sit at room temperature for a few minutes before serving so the frosting can soften slightly.

Frequently Asked Questions

Is German Chocolate Cake Actually German?

Despite the name, German chocolate cake is not actually a traditional German dessert. The name comes from Baker’s German Sweet Chocolate, developed by Samuel German.

Can I Make This Cake Ahead Of Time?

Yes. The cake layers can be baked ahead of time and stored until you’re ready to assemble the cake. Keep the finished cake refrigerated once frosted.

Can I Use Another Nut Instead Of Pecans?

Yes. Walnuts would make a great substitute if you prefer them or simply have them on hand.

Final Thoughts

This vegan gluten-free German chocolate cake is rich, fudgy, chocolatey, coconutty, and loaded with pecans.

It’s the kind of cake that looks impressive enough for a celebration but is made from ingredients you can actually recognize.

And yes, you absolutely should put extra pecans and toasted coconut on top.

Talk soon,