If you’ve been craving a slice of rich, gooey, and truly unforgettable cake, this vegan German chocolate cake is your new favorite obsession. Made with a moist, eggless chocolate base and layered with a creamy, vegan coconut pecan frosting, this plant-based version transforms a traditional classic into a modern delight. Whether you’re searching for a dairy-free German chocolate cake for a birthday, holiday, or just a rainy Tuesday treat, you’re in for something special. In this article, I’ll share the story behind this recipe, how to make it easily at home, and why it deserves a place in your dessert rotation.
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Vegan German Chocolate Cake
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Diet: Vegan
Description
A rich, moist vegan German chocolate cake with a gooey coconut pecan filling and silky chocolate buttercream—eggless and dairy-free.
Ingredients
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ cups white sugar
1 ½ tsp baking soda
¾ tsp salt
1 ½ cups soy milk
½ cup canola oil
3 tsp vanilla extract
1 ½ tbsp ground flaxseed + 4 ½ tbsp hot water
1 ½ tbsp vinegar
For the Filling:
¼ cup vegan butter
½ cup brown sugar
½ cup canned coconut milk
1 tbsp cornstarch
1 tsp vanilla
1 cup coconut flakes
½ cup chopped pecans
For the Frosting:
2 ½ cups powdered sugar
½ cup vegan butter
¼ cup cocoa powder
2–3 tbsp coconut milk
1 tsp vanilla
Instructions
1. Preheat oven to 350°F. Grease and line two 8” pans.
2. Mix flax eggs and set aside. In a bowl, whisk flour, cocoa, sugar, baking soda, and salt.
3. Add soy milk, oil, vanilla, vinegar, and flax eggs. Mix until just combined.
4. Divide batter and bake 30 minutes or until toothpick comes out clean.
5. Let cool in pans, then transfer to racks.
6. Make filling: mix cornstarch into coconut milk, melt butter, add sugar and milk mixture. Stir until thickened. Add vanilla, coconut, pecans. Cool.
7. Make frosting: Beat butter, sugar, cocoa, vanilla, and coconut milk until creamy.
8. Assemble: Add coconut pecan filling between layers, frost top with buttercream.
9. Decorate as desired.
Notes
Use full-fat coconut milk for best texture.
Filling and cake layers can be made a day ahead.
Store in fridge up to 5 days; freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Vegan Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 596
- Sugar: 56g
- Sodium: 379mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan german chocolate cake, dairy-free chocolate cake, eggless chocolate cake, coconut pecan frosting, plant-based german chocolate cake
Table of Contents
A Slice of Home and Chocolatey Joy
The Memory That Started It All
I still remember being five years old, perched on a chair next to my grandmother as she made her famous German chocolate cake. The kitchen smelled like toasted pecans, warm vanilla, and melted chocolate. That memory never left me—and years later, I felt compelled to recreate it without eggs or dairy.
This vegan German chocolate cake recipe is my love letter to that childhood moment. It has the same tender crumb, deep chocolate flavor, and sweet coconut pecan filling—but it’s entirely plant-based. My husband calls it “better than the original,” and I think he’s right.
Reinventing that memory led me to create this vegan German chocolate cake recipe—a dairy-free, egg-free version of the classic German chocolate cake
Why This Vegan Version Just Works
This cake delivers all the classic flavor in a modern, accessible way. Flax eggs and coconut milk replace animal products without missing a beat. The result? A moist, dairy-free German chocolate cake you’d never guess is vegan. It’s perfect for birthdays, holidays—or when you’re just craving comfort.
How to Make the Best Vegan German Chocolate Cake
Ingredients You’ll Need (With Smart Swaps)
This cake may sound indulgent, but it’s made with simple ingredients—most of which are probably already in your pantry. The base of this vegan German chocolate cake recipe uses:
- All-purpose flour for a tender crumb
- Unsweetened cocoa powder for rich chocolate flavor
- Flax eggs (ground flaxseed + hot water) as the egg replacer
- Soy milk or any non-dairy milk like oat or almond
- Coconut milk for the filling’s creaminess
- Coconut flakes and chopped pecans for the signature gooey center
- Vegan butter for both the filling and frosting
- Vanilla extract, brown sugar, and a splash of vinegar to activate the leavening
These ingredients create a perfectly eggless German chocolate cake that doesn’t compromise on moisture or flavor. And yes—you can even make the frosting ahead and store it in the fridge.
If you’re curious about how this version stacks up against other regional twists, you might enjoy comparing it to my white German chocolate cake, which offers a lighter spin while keeping the flavor deep.
Step-by-Step: Foolproof and Flavor-Forward
Start by whisking your dry ingredients, then add in the wet. Be careful not to overmix—just combine until smooth. Divide the batter between two 8-inch pans and bake at 350°F for about 30 minutes. You’ll know they’re ready when a toothpick comes out clean.
While the cakes cool, make the vegan coconut pecan frosting. Melt vegan butter, stir in coconut milk and brown sugar, thicken with a bit of cornstarch, and fold in the coconut and pecans. Let it cool completely before layering it onto the cake.
Finally, spread your chocolate buttercream on top. You can leave the sides bare to show off the filling, or cover it completely—your call.
You’ll find a full printable version of this and other variations like my gluten-free German chocolate cake in the Recipes section of my blog.
Tips for Perfect Texture and Flavor Every Time
How to Nail the Moisture Without Eggs or Dairy
The key to a successful vegan German chocolate cake lies in its texture—moist, soft, and never crumbly. To achieve that, don’t skip the flax eggs. They mimic the binding power of real eggs without altering flavor. For the liquid, full-fat coconut milk adds unbeatable richness. And don’t overbake—30 minutes at 350°F is usually perfect, but ovens vary.
A small tip? Weigh your flour. Scooping can pack in more than you need and lead to dryness. This is especially important when working with eggless German chocolate cake batters, which rely more on moisture from oils and milk.
Frosting & Filling Fixes – From Classic to Creative
The real star of any German chocolate cake is the coconut pecan frosting—and that’s true even when it’s vegan. But if you’re short on coconut, try shredded instead of flakes. If allergies are a concern, swap pecans with walnuts or sunflower seeds. You can even skip coconut entirely and make a simple nut praline-style filling.
For the chocolate buttercream, use vegan butter and sifted cocoa powder for a silky finish. Add a tablespoon of coconut milk at a time to adjust the consistency. I like to keep it thick enough to hold its shape but soft enough to spread effortlessly.
And yes—you can even make the frosting ahead using techniques from my German chocolate cake frosting guide.
Serving, Storing, and Making It Ahead
How to Store and Freeze Like a Pro
One of the best things about this vegan German chocolate cake? It keeps beautifully. Once assembled, store the cake in the fridge—covered or in an airtight container—for up to 5 days. The coconut pecan filling stays rich and sticky, and the buttercream firms up nicely without drying out.
Want to prep ahead? Bake the layers in advance and freeze them (wrapped tightly in plastic and foil) for up to 3 months. Thaw overnight in the fridge and frost just before serving. Even the vegan coconut pecan frosting can be made ahead—just refrigerate it in a sealed jar and bring it to room temperature before spreading.
Presentation & Pairings That Wow
This plant-based German chocolate cake is beautiful enough for a birthday centerpiece, but if you prefer something portable, my German chocolate cupcakes are equally impressive—and easier to serve at gatherings. Try topping it with extra toasted coconut, chopped pecans, and a few shavings of vegan dark chocolate. For a more rustic finish, leave the sides “naked” to let that dreamy filling peek through.
Pair your slice with a hot almond milk latte, a scoop of vegan vanilla ice cream, or even a drizzle of coconut cream. And if you’re celebrating? A glass of chilled oat milk mocha or dairy-free Irish coffee makes it extra special.
FAQs About Vegan German Chocolate Cake
Is Duncan Hines German chocolate cake mix vegan?
Duncan Hines German chocolate cake mix isn’t certified vegan, but some versions may be free of dairy and eggs. Always check the ingredient label for animal products or hidden additives like whey, milk solids, or natural flavors sourced from dairy. If you’re looking for convenience, brands like Simple Mills or Miss Jones offer plant-based cake mixes that are easier to adapt into a vegan German chocolate cake.
What makes German chocolate different from regular chocolate cake?
German chocolate cake stands out for its sweet baking chocolate and signature coconut pecan filling. While regular chocolate cake focuses on deep cocoa flavor and often a ganache or buttercream, German chocolate highlights a lighter chocolate base with a rich, sticky, nutty filling. Our vegan German chocolate cake recipe captures that contrast beautifully—without dairy or eggs.
What can I substitute for coconut in German chocolate cake?
If you’re avoiding coconut, try using finely chopped nuts (like pecans or walnuts) with a bit of maple syrup and almond milk to mimic the texture and sweetness of traditional filling. Alternatively, a caramel-style date filling can offer that sticky, gooey consistency without any coconut. The flavor will differ slightly, but your eggless German chocolate cake will still shine.
What boxed cake mixes are vegan?
Several boxed cake mixes are naturally vegan or can easily be made vegan with a few tweaks. Look for brands like King Arthur, Simple Mills, or Duncan Hines Classic White (always check the label). Use applesauce, flax eggs, or non-dairy yogurt as your egg replacement. If you want to build from a mix but still want that homemade taste, top it with our homemade vegan coconut pecan frosting and a silky chocolate glaze.
Conclusion:
This vegan German chocolate cake is more than a dessert—it’s a celebration of flavor, tradition, and creativity. Whether you’re baking it for a birthday, holiday, or simply because chocolate is calling, this recipe proves that eggless, dairy-free German chocolate cake can be every bit as rich, moist, and magical as the original. If you’re craving more Chocolate Cake, you’ll love my HomemadeCake’s Pinterest.
