Vegan Desserts : Featuring Vegan German Chocolate Cake
best vegan desserts with these decadent, easy recipes! This list has tons vegan and gluten-free desserts from soft, chewy homemade cookies to towering layer cakes. Read on to learn how to make 18+ dessert recipes.
Preheat the oven to 350 degrees F (180 degrees C). Grease and line two 8” round cake pans.
Whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and cocoa powder in a mixing bowl.
In another large bowl, whisk together the sugar and oil. Then, add the flax egg, oil, non-dairy milk, water, vanilla extract, and apple cider vinegar, and whisk to combine.
Sieve the flour mixture into the bowl with the wet ingredients and whisk everything together until just combined.
Transfer the cake mixture to the prepared pans, dividing it evenly between the two.
Bake for 35 to 45 minutes, or until a skewer poked into the center of each cake comes out clean.
Leave the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
To Make Coconut Pecan Filling
Heat the butter, sugar, coconut milk, and cornstarch in a large saucepan over medium heat. Stir frequently while everything begins to melt together.
Simmer for 5 minutes until thickened.
Remove the pan from the heat, and stir in the vanilla extract. Then, add the pecans and coconut. Stir well to combine. Let the mixture cool a little before putting on the cake.
To Make Vegan Chocolate Buttercream Frosting
In a large mixing bowl, beat the butter with an electric whisk until smooth.
Gradually sieve in powdered sugar and cocoa powder a little at a time, whisking well after each addition until smooth.
To Assemble Vegan German Chocolate Cake
Place one cake layer on a large plate or cake stand, and spread chocolate frosting on top in an even layer.
Spoon about half of the coconut pecan mixture on top and spread it out evenly.
Place the second cake layer on top, and spread chocolate frosting all around the sides.
Spoon the other half of the coconut pecan mixture on top of the cake, spreading it out but leaving a gap of about an inch and a half wide around the edge.
Pipe swirls of chocolate frosting around the edge to fill the gap.