The Ultimate Vegan German Chocolate Cake (Rich & Moist)

If you believe that cake should be a truly decadent experience, you’ve come to the right place. This Vegan German Chocolate Cake is the stuff of dreams for anyone who loves the irresistible combination of chocolate, caramel, coconut, and pecans.

We’re talking three layers of pure bliss: a shockingly moist and tender chocolate cake, a gooey, caramel-like coconut pecan filling, and a rich, velvety chocolate buttercream to wrap it all up. Forget any dry, lackluster vegan cakes you’ve had in the past.

This recipe is designed to be a showstopper. It’s rich, indulgent, and perfect for birthdays, holidays, or any day that calls for a serious treat.

Best of all, it’s crafted with simple, accessible ingredients, proving you can achieve bakery-quality results right in your own kitchen—and no one will ever guess it’s vegan.

Why You’ll Fall in Love with This Cake

This isn’t just another chocolate cake; it’s a masterpiece of textures and flavors that come together in perfect harmony. Here’s why you’ll find yourself making this recipe again and again:

• Incredibly Moist Crumb: Thanks to a vegan “buttermilk” and applesauce, the cake layers are tender, rich, and stay moist for days.
• Authentic Coconut Pecan Filling: This is the star of the show. It’s sweet, gooey, and packed with toasted pecans and shredded coconut, delivering that classic texture and flavor you crave.
• Rich, Fluffy Buttercream: The chocolate frosting is light, airy, and intensely chocolatey without being overly sweet, perfectly balancing the gooey filling.
• 100% Dairy-Free & Egg-Free: It’s a completely plant-based recipe that’s accessible for those with allergies or dietary preferences, but it’s so good that everyone will love it.
• Perfect for Any Occasion: Whether it’s a birthday, holiday gathering, or just a weekend baking project, this cake looks and tastes impressive.

So, What’s the Deal with German Chocolate Cake?

One of the most common bits of kitchen trivia surrounds this cake’s name. Despite what it suggests, German Chocolate Cake has no roots in Germany.

According to reports from NPR, its history begins in the United States in 1852 when an American baker named Samuel German developed a type of dark baking chocolate for the Baker’s Chocolate Company. The product was named “Baker’s German’s Sweet Chocolate” in his honor.

Over a century later, in 1957, a Dallas-based homemaker named Mrs. George Clay submitted a recipe using this specific chocolate to a local newspaper.

Her recipe, called “German’s Chocolate Cake,” became wildly popular, and as its fame spread, the possessive ‘s was dropped, leading to the name we know today. The key difference from a standard chocolate cake isn’t just the chocolate type but its signature, ultra-rich coconut-pecan filling, which traditionally takes center stage.

A Closer Look at the Key Ingredients

Achieving the perfect texture in vegan baking is all about understanding how your ingredients work together. Here’s a look at the key players in this recipe and why they’re chosen:

• Vegan “Buttermilk” (Soy Milk + Apple Cider Vinegar): This is a classic vegan baking trick. The acidity in the vinegar curdles the soy milk, creating a substitute that tenderizes the crumb and adds a subtle tang, just like traditional buttermilk. As explained by baking experts at King Arthur Baking, this reaction helps break down gluten, resulting in a softer cake. For best results, let it sit for at least 5 minutes before using. You can substitute with another non-dairy milk like almond, but soy milk’s higher protein content yields the best curdling effect.
• Applesauce: This acts as a fantastic natural egg replacer. It provides moisture, helps bind the ingredients together, and adds a touch of natural sweetness, reducing the need for excess oil. Use unsweetened applesauce to control the cake’s sugar level.
• Full-Fat Coconut Milk: This is non-negotiable for the filling. The high fat content is essential for creating that rich, thick, caramel-like consistency. Do not use light coconut milk or coconut beverage from a carton, as the filling will not thicken properly.
• Vegan Butter: For both the filling and the frosting, a high-quality, stick-form vegan butter (like Miyoko’s Kitchen or Melt) will yield the best results. Tub-style vegan butters have a higher water content and can make the frosting runny. Ensure it’s softened, not melted, for a fluffy frosting.
• Boiling Water: Adding boiling water to the chocolate cake batter at the end might seem strange, but it’s a critical step. It blooms the cocoa powder, intensifying the chocolate flavor, and creates a uniquely light and tender texture.

The Ultimate Vegan German Chocolate Cake Recipe

Ready to create this masterpiece? Follow these steps for a perfect cake every time. The full ingredient measurements are in the recipe card below.

For the Chocolate Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper for easy removal.
2. Make Vegan Buttermilk: In a liquid measuring cup, stir the soy milk and apple cider vinegar together. Set aside for 5-10 minutes to curdle.
3. Combine Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
4. Combine Wet Ingredients: Add the oil, applesauce, vanilla, and the curdled soy milk mixture to the dry ingredients. Mix with a hand mixer or stand mixer on medium speed until just combined.
5. Add Boiling Water: With the mixer on low, carefully pour in the boiling water. The batter will be very thin and runny—this is exactly what you want!
6. Bake: Divide the batter evenly between the prepared pans. Bake for 35-37 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

For the Coconut Pecan Filling

1. Create a Slurry: In a small bowl, whisk the cornstarch into the full-fat coconut milk until completely dissolved.
2. Melt Butter and Sugars: In a medium saucepan, melt the vegan butter over medium heat. Add the brown sugar and granulated sugar, stirring until combined.
3. Cook the Filling: Pour in the coconut milk/cornstarch mixture. Bring the mixture to a gentle bubble, stirring constantly, and cook for about 5 minutes. It will look like a thin caramel sauce.
4. Add Mix-Ins and Cool: Remove from the heat and stir in the vanilla extract, chopped pecans, and shredded coconut. Transfer the filling to a bowl and let it cool completely. It will thicken significantly as it cools. You can place it in the refrigerator to speed this up.

For the Vegan Chocolate Frosting

1. Cream the Butter: In a large bowl, beat the softened vegan butter with an electric mixer for 2 minutes until light and creamy.
2. Add Powders and Liquids: Sift in the cocoa powder, then add the powdered sugar, vanilla, and 2 tablespoons of soy milk.
3. Mix Until Fluffy: Start mixing on low speed until the sugar is incorporated, then increase to high speed and beat for 3-4 minutes until the frosting is light and fluffy. If it’s too thick, add more soy milk, one tablespoon at a time. If it’s too thin, add more powdered sugar.

Assembling Your Masterpiece

1. First Layer: Place one completely cooled cake layer on your serving plate or cake stand.
2. Frost and Fill: Spread a thin, even layer of chocolate frosting over the cake. Spoon about half of the cooled coconut pecan filling on top, spreading it out but leaving a ½-inch border around the edge.
3. Second Layer: Carefully place the second cake layer on top.
4. Frost the Cake: Cover the top and sides of the entire cake with the remaining chocolate frosting, smoothing it with an offset spatula.
5. Final Topping: Pipe a decorative border of frosting around the top edge of the cake. This creates a dam to hold the rest of the filling. Spoon the remaining coconut pecan filling into the center and spread it evenly.
6. Chill and Serve: For the cleanest slices, refrigerate the assembled cake for at least 30 minutes before cutting. Enjoy!

Pro Tips for a Perfect Cake

Even the most straightforward recipes can benefit from a few insider tricks. Here are some tips to ensure your cake is a stunning success every time.

• Don’t Overmix the Batter: When combining the wet and dry ingredients for the cake, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to a tough or dense cake instead of a tender one.
• Cool Cakes Completely: Never, ever frost a warm cake. The residual heat will melt your beautiful buttercream into a soupy mess. Patience is key! For a quicker cool-down, you can carefully wrap the warm layers in plastic wrap and place them in the freezer for about 30-45 minutes.
• Create a Frosting Dam: The piped border of frosting around the top of the cake isn’t just for looks. It acts as a dam that holds the heavy coconut pecan filling in place, preventing it from spilling over the sides and ensuring a clean, professional presentation.
• Toast Your Pecans: For an extra layer of flavor, spread your chopped pecans on a baking sheet and toast them at 350°F (175°C) for 5-7 minutes, or until fragrant. This simple step deepens their nutty flavor and adds a delightful crunch to the filling.

Your Guide to Storage and Make-Ahead Prep

A cake this size is perfect for sharing, but it also stores beautifully. Follow these guidelines to keep it fresh or prepare it in advance.

• Storing: The assembled cake can be stored in an airtight cake container in the refrigerator for up to 5 days. The chill helps keep the filling and frosting firm. For the best flavor and texture, let a slice sit at room temperature for about 20-30 minutes before enjoying.
• Make-Ahead: This recipe is ideal for prepping in advance. You can bake the cake layers, let them cool completely, then wrap them tightly in plastic wrap. They can be stored at room temperature for up to 2 days or in the freezer for up to 2 months. The coconut filling and chocolate frosting can be made up to a week ahead of time and stored in airtight containers in the refrigerator. Let the frosting come to room temperature and re-whip it for a few minutes before using.
• Freezing: You can freeze the entire assembled cake or individual slices. To freeze slices, place them on a baking sheet in the freezer until firm (about 1 hour). Then, wrap each slice tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw in the refrigerator or on the counter for a quick and delicious treat.

Frequently Asked Questions

Have more questions? Here are answers to some common queries about making this cake.

• Can I make this recipe gluten-free?
  Absolutely. The coconut pecan filling and chocolate frosting are naturally gluten-free. For the cake layers, simply substitute a high-quality, all-purpose gluten-free flour blend that contains xanthan gum. I recommend using my dedicated Gluten-Free Vegan Chocolate Cake recipe for the base layers to ensure the best texture.
• What can I use instead of soy milk?
  Almond milk or oat milk are good substitutes for the cake batter. However, soy milk has a higher protein content, which creates a better “curdle” for the vegan buttermilk and contributes to a richer final texture.
• My filling seems too thin. What did I do wrong?
  Don’t panic! The filling is supposed to look like a thin caramel sauce while it’s hot. The magic happens as it cools. The cornstarch and sugars will cause it to thicken considerably once it reaches room temperature or is chilled in the fridge. Trust the process!
• Can I use a different size of cake pan?
  Yes, but you will need to adjust the baking time. For 9-inch round pans, the layers will be thinner, so start checking for doneness around the 28-30 minute mark. For a 9×13 inch sheet cake, the baking time will be similar to the 8-inch rounds, around 35-40 minutes.

Conclusion

This Vegan German Chocolate Cake is more than just a dessert; it’s a celebration in every slice. By combining a tender chocolate crumb, a ridiculously decadent coconut pecan filling, and a fluffy chocolate buttercream, you get a show-stopping cake that will have everyone asking for the recipe.

It proves that you don’t need dairy or eggs to create something truly spectacular. Happy baking!