Deutscher Schokoladenkuchen: Vegan Stil

When it comes to baking, I am not the best baker. I like to do things on the fly and be more of a mad scientist in the kitchen than a Betty Crocker. However, when it came to Mr. Munster’s birthday, I tried to make it a little bit more edible and “healthy”. For a true sign of a good man, he likes to say that nothing I make is bad and tastes even better than his eyes twitch and he scratches his nose…so in the spirit of “can do” I opted for a vegan German Chocolate Cake.


• 2 c. white flour
• 1 c. whole wheat flour (or all white for a lighter cake)
• 2 c. organic sugar
• 1 tsp. salt
• ½ c. cocoa powder
• ½ c. vegetable oil
• ¼ c. applesauce
• 1 tsp. vnilla extract
• 2 tbsp. apple cider vinegar
• 2 c. water or soymilk


Mix the dry ingredients together
Add the wet ingredients and blend until there are no lumps left
Prep the pans with Pam (I used two 9” round pans)
Bake at 350* for about 30 minutes, or until you are able to place toothpick in the middle and it comes out clean.


Now for the frosting (the best part…or dare I say, the icing on the cake?..)

• 1 cup almond milk
• 2/3 c. coconut milk
• 1 ¼ c. sugar
• 1 tsp. vanilla extract
• 1/3 c. cornstarch mixed with ¼ c. water mix that sucker up till it is nice and resembles Slimer
• 2 c. sweetened coconut flakes…make sure they are sweetened or else it is just going to taste TOO healthy
• 1 ½ c. chopped up pecans


In a sauce pan, mix the milks, sugar and vanilla
Add the cornstarch and cook on medium while stirring constantly.
Let is boil and start to thicken
Cook for about a minute more after it starts to boil
Remove from heat and stir in coconut and pecans
If you’re like me, it is super hard
Ice and enjoy!



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