Gluten-Free German Chocolate Cake (Vegan)
Decadent and divine German chocolate cake with a caramelly, date-sweetened coconut pecan frosting! Gluten-free, vegan, and naturally sweetened, yet SO indulgent and crowd-pleasing for any celebration.
Servings 12 (Slices)
Ingredients
CHOCOLATE CAKE
- 1 batch BEST Gluten-Free Chocolate Cake (or your favorite chocolate cake mix for ease! // see notes for other options)*
DATE COCONUT PECAN FROSTING
- 3 cups pitted medjool dates (30 large dates yield ~3 cups or 540 g)
- 1 ⅓ cup raw pecans
- 1 ⅓ cup unsweetened shredded coconut (also called dessicated coconut)
- 1/3 cup canned coconut cream (we like Savoy brand)
- 3/4 tsp vanilla extract
- 1 healthy pinch sea salt
Instructions
- Prepare chocolate cake according to recipe instructions. If using one 8-inch round cake pan, follow baking instructions in the recipe. If using three 6-inch round cake pans (our preferred method), bake for 20-25 minutes, or until the cake has slightly pulled away from edges of the pan, and a toothpick or knife inserted comes out clean.
- Once baked, remove your cake(s) from the oven and let rest in the pans for 15 minutes. Then carefully invert onto cooling racks to let cool completely (~2-3 hours).
- Once the cake is nearly cooled, start your frosting. Soften the dates by placing them in a heatproof bowl and covering with boiling water. Set aside.
- Preheat the oven to 350 degrees F (176 C) and add pecans to a bare baking sheet. Bake for 7 minutes, then add the coconut and bake for another 3-5 minutes (watching closely to avoid burning), until both are fragrant and slightly darkened in color. Remove from the oven and let cool slightly, then chop the pecans and set aside.
- Drain the dates and place them in a food processor. Add the coconut cream, vanilla, and salt, and turn the food processor on. Pause a few times, scraping down the sides, until the mixture is lightened in color and very thick and smooth (see photo). Transfer the mixture to a medium mixing bowl and add in the toasted coconut and chopped pecans. Mix well to combine.
- To frost the cakes, evenly divide the frosting between the layers and the top of the cake. If you made one 8-inch round cake, cut it in half horizontally to create two layers. We find this easiest to do by placing the cake on a plate or lazy susan (so it can rotate). Place one hand on top of the cake and, using a large serrated knife in the other hand, cut into the cake while slowly rotating, until you have gone all the way around the cake. Then divide your frosting between the two layers of cake.
- We chose to leave the sides of the cake bare, but you could also use chocolate frosting for an extra sweet and chocolaty touch!
- Slice and serve at room temperature. Leftover cake will keep covered at room temperature for 3-4 days. To extend the life of your cake, it can be refrigerated, just make sure to remove from the refrigerator a few hours before serving for best texture!
Video
Notes
*Other chocolate cake options: Vegan Gluten-Free Chocolate Cake (Oil-Free), 1-Bowl Chocolate Hazelnut Cake (Vegan + GF), or 1-Bowl Vegan Chocolate Cake.
*Prep time includes cooling the cakes.
*Nutrition information is a rough estimate calculated with our Best Gluten-Free Chocolate Cake recipe.
*Prep time includes cooling the cakes.
*Nutrition information is a rough estimate calculated with our Best Gluten-Free Chocolate Cake recipe.
Nutrition (1 of 12 servings)
Serving: 1 slice Calories: 412 Carbohydrates: 47.4 g Protein: 5.3 g Fat: 25.9 g Saturated Fat: 11.3 g Polyunsaturated Fat: 4.3 g Monounsaturated Fat: 8.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 300 mg Potassium: 410 mg Fiber: 7.4 g Sugar: 31.8 g Vitamin A: 44 IU Vitamin C: 0 mg Calcium: 122 mg Iron: 1.8 mg