Ingredients
Directions
Preheat oven to 325°F.
Using a high-speed blender, briefly blend the date syrup, plant milk, cocoa powder, applesauce, and vanilla bean powder until ingredients are fully incorporated. If you do not have a high-speed blender, then mix ingredients together in a large bowl using a whisk.
Next, add the flour, baking powder, and baking soda and process briefly until flour is incorporated. Then add the apple cider vinegar and briefly process again. Do not overprocess.
Pour batter evenly into three 8-inch silicone baking pans. If desired, divide the cup of chocolate chips and sprinkle 1⁄3 cup over the cake batter of each pan.
Bake for 35 minutes.
Remove from oven and cool completely on a cooling rack. Then invert cakes onto a plate for assembly.
Using a double boiler, or very carefully in a nonstick sauté pan, melt the chocolate chips and date syrup over low heat until melted and velvety smooth, stirring constantly.
Place the mixture in a high-speed blender, or a food processor fitted with the “S” blade, along with the remaining filling ingredients and blend or process until smooth.
Place in a bowl and refrigerate until firm.
Place Date Paste, coconut, pecans and vanilla in a large bowl and mix well until all ingredients are fully incorporated.
If the rest of the cake is ready to be assembled, you can use this immediately. If not, place in the refrigerator, covered, until ready to use.
Place half of the filling on one of the cooled cake layers and half of the filling on a second layer. You are making a 3-layer cake, so the order is: one cake layer, half of the filling, the second cake layer, the other half of the filling, and then the third cake layer.
Using your hands, place the frosting evenly on the cake. I start on the sides and build my way up until the frosting is evenly distributed on all sides and the top. You can wear latex-free food service gloves to do this if you prefer.
Pat the top and sides so that the frosting is evenly distributed over the layers and is smooth and not lumpy.
Sprinkle unsweetened coconut over the cake.
Garnish vegan German chocolate cake with whole pecans if you like. You can get them to easily stick to the cake by using a bit of additional date paste.
Chef’s Notes
Substitutions
The flour used in this recipe must be gluten-free baking flour, not simply the flour of any gluten-free grain like rice or millet. I use Bob’s Red Mill Gluten-Free All Purpose Baking Flour or King Arthur’s Gluten-Free Multi-Purpose Flour.
12 servings
Ingredients
Directions
Preheat oven to 325°F.
Using a high-speed blender, briefly blend the date syrup, plant milk, cocoa powder, applesauce, and vanilla bean powder until ingredients are fully incorporated. If you do not have a high-speed blender, then mix ingredients together in a large bowl using a whisk.
Next, add the flour, baking powder, and baking soda and process briefly until flour is incorporated. Then add the apple cider vinegar and briefly process again. Do not overprocess.
Pour batter evenly into three 8-inch silicone baking pans. If desired, divide the cup of chocolate chips and sprinkle 1⁄3 cup over the cake batter of each pan.
Bake for 35 minutes.
Remove from oven and cool completely on a cooling rack. Then invert cakes onto a plate for assembly.
Using a double boiler, or very carefully in a nonstick sauté pan, melt the chocolate chips and date syrup over low heat until melted and velvety smooth, stirring constantly.
Place the mixture in a high-speed blender, or a food processor fitted with the “S” blade, along with the remaining filling ingredients and blend or process until smooth.
Place in a bowl and refrigerate until firm.
Place Date Paste, coconut, pecans and vanilla in a large bowl and mix well until all ingredients are fully incorporated.
If the rest of the cake is ready to be assembled, you can use this immediately. If not, place in the refrigerator, covered, until ready to use.
Place half of the filling on one of the cooled cake layers and half of the filling on a second layer. You are making a 3-layer cake, so the order is: one cake layer, half of the filling, the second cake layer, the other half of the filling, and then the third cake layer.
Using your hands, place the frosting evenly on the cake. I start on the sides and build my way up until the frosting is evenly distributed on all sides and the top. You can wear latex-free food service gloves to do this if you prefer.
Pat the top and sides so that the frosting is evenly distributed over the layers and is smooth and not lumpy.
Sprinkle unsweetened coconut over the cake.
Garnish vegan German chocolate cake with whole pecans if you like. You can get them to easily stick to the cake by using a bit of additional date paste.
