This rich, moist, and decadent vegan German Chocolate Loaf Cake features the traditional coconut-pecan topping that has made German chocolate cake famous, as well as rich chocolate flavor. In addition to providing the ideal ratio of fudgy cake to nutty, caramel-like topping, the loaf form simplifies baking, slicing, and serving. This vegan German Chocolate Loaf Cake demonstrates how decadence and vegan baking can coexist.
NUMERICAL FACTS
- Cuisine: American-inspired by classic German chocolate cake
- Diet: Vegan, free from eggs and dairy
- Course: Dessert
- Cook time: 50-55 minutes
- Prep done in twenty minutes
- The entire time will be 75 minutes, with a cooling time
- Size/portion: 1 slice
- There are eight to ten servings all over
- Cooking Technique: Baking in the oven
- Difficulty: Intermediate
TOOLS
- Spatula
- Parchment liner
- Loaf pan(nine by five inches)
- Cooling rack
- Whisk
- A large and a medium mixing bowl
- Saucepan, to prepare the topping
- Electric mixer
INGREDIENTS
CHOCOLATE LOAF CAKE
- Apple sauce, half a cup
- 1 & 1/2 cup flour
- 2 tsp. vanilla essence
- Half cup cocoa powder
- 1/3 cup oil
- A cup of coconut sugar
- Apple cider vinegar, one tbsp.
- Baking soda, one tsp.
- Milk, one cup
- Baking powder, half a tsp.
- 1/2 teaspoon of salt
PECAN-COCONUT TOPPING
- Vanilla essence, one tsp.
- 1/2 cup of coconut sugar
- Pecans, half a cup
- Cocoa powder, three tbsps.
- Half a cup of coconut milk
- Coconut, half a cup
- 1 tablespoon of cornstarch slurry
INGREDIENT NOTES
OIL
- Any neutral oil will work here to add the richness and moisture. We are using the coconut oil, but you may go for the avocado or light olive oil.
APPLESAUCE
- It works in place of eggs to bind the batter while keeping it moist and vegan. Banana puree will also work.
FLOUR
- The addition of all-purpose flour will work as a fiber-rich vegan base for our cake. Use the blend of gluten-free flour if you need to.
THICKENER
- The thickener should be made of water and cornstarch in the ratio of 2:1. This is the plant-based thickener for soups or sauces. You may also use the arrowroot powder for this purpose.
COCOA POWDER
- We will require the unsweetened cocoa powder to keep control of the sweetness in our hands. The Dutch-processed cocoa powder will provide a stronger flavor.
COCONUT + PECANS
- The chopped pecans and shredded unsweetened coconut provide the authentic German Chocolate flavor.
COCONUT SUGAR
- This is the natural, plant-based sugar, which is less processed and gives a caramel-like flavor. You may go for the organic cane sugar as well.
MILK
- The coconut milk provides the creamy richness to the pecan-coconut layer. You may use soy or oat cream if coconut milk is not available.
BUTTERMILK
- We are using almond milk with apple cider vinegar to have the vegan buttermilk. It prepares the soft cake.
INSTRUCTIONS
CHOCOLATE LOAF CAKE
- We heat the empty oven to 175 °C.
- Use the parchment liner to line the nine-by-five-inch loaf pan.
- Stir the apple cider vinegar in almond milk in a glass to prepare buttermilk.
- Meanwhile, mix all the solid components properly in a big bowl.
- Then, add applesauce, buttermilk, coconut oil, and vanilla essence to the solid mix.
- Mix with gentle hands to have a well-combined and smooth batter.
- With a rubber spatula, level the batter’s surface after transferring it to the lined loaf pan.
- Keep the pan-filled batter in the oven for 50-55 minutes.
- Then, insert the knife in the center of the loaf cake to inspect.
- If the knife comes back clean, this is the signal that your cake is baked fully.
- Shift the baked loaf cake to the working counter without disturbing it for a minimum of ten minutes.
- Demold the cake after ten minutes.
- To ensure it cools completely, move it to the cooling rack.
COCONUT-PECAN TOPPING
- Mix the coconut sugar and milk in a saucepan over a normal flame.
- Mix thoroughly after adding the cocoa powder, after the sugar dissolves.
- Then add the cornstarch slurry while whisking continuously.
- When the mixture becomes thick, shift the saucepan to the counter and turn off the flame.
- Mix the pecans, shredded coconut, and vanilla essence in the saucepan.
- Your topping is ready upon cooling.
- Spread your topping over the cooled cake to cover it nicely.
TIPS
- Mix the batter till all the components are just combined. Overmixing will lead you to a dense cake texture.
- Roast the topping slightly to deepen the flavor, and then use it in the topping.
- Cool down the loaf properly before spreading the topping over it.
DIRECTIONS FOR STORING THE LEFTOVER
FRIDGE
- Store the leftover loaf cake slices in an airtight container for 5 days.
FREEZER
- Pack each loaf slice without topping individually using the plastic wrap or aluminium foil. Store for about two months in a container suitable for freezing. Top it with coconut-pecan topping after defrosting, then serve.
FAQs
Can I prepare the topping earlier?
- Yes, it is storage-friendly. Prepare and refrigerate it two days before. Warm it up and quickly spread without any preparation mess.
May I use any other shaped pan to bake it?
- You may bake in a round or square pan; you only need to regulate the baking time according to the shape.
Is the cake too sweet?
- The sweetness of this cake is standard. You can regulate according to your taste preference in the cake or the topping.
NUTRITIONAL FACTS/SERVING
Size/serve: One slice(one-tenth of the cake)
The quantity of calories: ~285 kcal
Carbs(total): Thirty-eight grams
Fiber content: 5 g
Net carbs: Thirty-three grams
Fat content: 14 g
Sugar: Eighteen grams
Proteins: 5 g
Sodium: 220 milligrams
