The ultimate healthy chocolate cake that tastes like a traditional German Chocolate Cake. Vegan, gluten-free, and full of sweetness from medjool dates, this dessert will be a hit with the whole family whether they’re vegan or not. It’s also oil-free and filled with nutty goodness!
It doesn’t happen often, but when you nail a new recipe on the first try you HAVE to share immediately. That’s exactly what’s going on today.?
Last week I decided to get caught up on some of the upcoming food holidays happening this month. It’s been a while since I familiarized myself with them and I wanted to see if there were any fun ones worth participating in. The first one that stuck out to me was National German Chocolate Cake Day.
Usually I am not much a cake person, but for some reason CHOCOLATE cake sounded absolutely incredible in that moment! And no, not some boxed or store-bought version. A delicious, homemade from scratch cake. Plus, I realized I’ve never had German chocolate cake before and didn’t even know what made it different from regular chocolate cake. It was time to do some research!
I discovered that German chocolate cake isn’t German (from Germany) at all! It’s just called that because of the American chocolate maker and baker that invented it. Basically, it’s a standard chocolate layer cake topped with coconut pecan frosting. Coconut, pecans, and chocolate? Sign me up!
But as always I had to put my own personal spin on the traditional recipe. Instead of making the frosting coconut and pecan flavored, I actually put coconut and pecans right in the chocolate cake batter to enhance the flavor even more!
The end result was more amazing than I had expected. A moist (I know ?), soft, and fluffy cake studded with crunchy pecans and subtle coconut flavor throughout. Plus, the homemade chocolate frosting I made was the perfect complement to all the other delicious ingredients!
Oh, did I forget to mention this cake is vegan, gluten-free, oil-free, AND sweetened only with dates!? I wouldn’t believe it if I hadn’t made it myself! (the homemade frosting is also raw and vegan!)
Vegan Gluten-Free German Chocolate Cake
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 8 slices 1x
- Category: Dessert
- 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 bean powder
- 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
- For the cake:
- Preheat oven to 350 degrees F. Spray two round 8×1.5 inch cake pans with cooking spray and set aside.
- In a large mixing bowl, whisk together flour, cocoa, baking powder, baking soda, sea salt, and vanilla bean powder. In a food processor, blend dates and water until pureed and smooth. Place date paste in a bowl and add yogurt, 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 distribute.
- 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 together 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 cake frosting has thickened and cake is fully cooled, begin frosting cake one layer at a time and then stack on top of one another. Frost the entire outside of the stacked cake and decorate with extra pecans and chocolate chips if desired.
Can you think of any better way to celebrate National German Chocolate Cake Day than with this recipe?! I can’t. And thankfully since I just made the cake a day ago, I still have a lot left to share with my family today on the actual holiday.
If you’re down with chocolate, if you like nuts, if you’re kookoo for coconut…this cake is for you! I highly recommend making it for a friend who has a summer birthday, for Father’s Day, or frankly, anytime you want a delicious (good for you!) slice of chocolate cake.
What’s your favorite kind of cake?
Have you ever had German chocolate cake?
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