If you’re interested in a VERY rich chocolatey cake with gooey coconut pecan frosting then you have come to the right place. I’ve been working on my vegan German chocolate cake recipe for quite some time and here it finally is! Thankfully, no, that does not mean I ate chocolate cake every day for a...
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If you’re interested in a VERY rich chocolatey cake with gooey coconut pecan frosting then you have come to the right place. I’ve been working on my vegan German chocolate cake recipe for quite some time and here it finally is!

It’s my belief that an easy vegan German chocolate cake could taste about 85% as good as this sliiightly more complicated one. Still good, but I believe the extra steps and ingredients do add something. I’ve tried a few different ways to pare down the recipe over time and I really do like it the way that it’s written here. To create this recipe I started from the somewhat traditional Joy of Baking classic recipe and retooled it to be made without eggs and without milk. Eggless sponge cakes totally do have the potential to be awesome. They can easily be made just as light and fluffy by boosting the leavening agents a little bit.
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