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Dairy Free Kitchen

Dairy Free German Chocolate Cake

This dairy-free German chocolate cake offers a rich chocolate finish with a classic bakery-style presentation. It is a standout choice for celebrations and special occasions.
Dairy Free German Chocolate Cake
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 791 kcal
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Equipment

  • three 8-inch round cake pans
  • parchment paper
  • wire racks
  • electric mixer

Ingredients

For the Chocolate Cake
  • 2 cups All-Purpose Flour
  • 1 3/4 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Fine Salt
  • 2 Large Eggs
  • 1 cup Unsweetened Soy Milk
  • 1/2 cup Neutral Oil
  • 2 tsp Pure Vanilla Extract
  • 1 cup Hot Brewed Coffee
For the Coconut Pecan Filling
  • 1 cup Full-Fat Coconut Milk
  • 3/4 cup Light Brown Sugar
  • 4 Large Egg Yolks
  • 1/2 cup Dairy Free Butter
  • 1 tsp Pure Vanilla Extract
  • 1 1/3 cups Sweetened Shredded Coconut
  • 1 cup Toasted Chopped Pecans
  • 1/4 tsp Fine Salt
For the Chocolate Frosting
  • 3/4 cup Dairy Free Butter, Softened
  • 2 1/2 cups Powdered Sugar
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/4 cup Unsweetened Soy Milk
  • 1 tsp Pure Vanilla Extract

Instructions

  1. Heat the oven to 350°F. Line three 8-inch round cake pans with parchment paper and lightly coat the sides with neutral oil.
  2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, soy milk, neutral oil, and vanilla extract, then whisk in the hot coffee until the batter is smooth.
  3. Divide the batter among the pans and bake for 22 to 26 minutes, until a toothpick comes out with a few moist crumbs. Cool for 10 minutes in the pans, then transfer the layers to wire racks.
  4. Whisk the coconut milk, brown sugar, egg yolks, and dairy free butter in a saucepan. Cook over medium-low heat for 9 to 12 minutes, stirring constantly, until thick enough to coat a spoon.
  5. Remove the filling from the heat and stir in the vanilla extract, shredded coconut, toasted pecans, and salt. Transfer it to a shallow bowl and cool completely.
  6. Beat the dairy free butter, powdered sugar, cocoa powder, soy milk, and vanilla extract until fluffy. Spread this chocolate frosting around the outer edge of each cooled layer to create a border.
  7. Fill inside each frosting border with coconut pecan filling and stack the layers. Frost the sides with chocolate frosting, spoon the remaining filling over the top, and let the cake set for 30 minutes.

Nutrition

Serving: 1servingCalories: 791kcalCarbohydrates: 96gProtein: 8gFat: 41g
Course Dessert
Cuisine German
Keyword chocolate dessert, coconut pecan frosting, dairy free, German chocolate cake

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