German Chocolate Loaf Cake

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

1. We heat the empty oven to 175 °C.
2. Use the parchment liner to line the nine-by-five-inch loaf pan.
3. Stir the apple cider vinegar in almond milk in a glass to prepare buttermilk.
4. Meanwhile, mix all the solid components properly in a big bowl.
5. Then, add applesauce, buttermilk, coconut oil, and vanilla essence to the solid mix.
6. Mix with gentle hands to have a well-combined and smooth batter.
7. With a rubber spatula, level the batter’s surface after transferring it to the lined loaf pan.
8. Keep the pan-filled batter in the oven for 50-55 minutes.
9. Then, insert the knife in the center of the loaf cake to inspect.
10. If the knife comes back clean, this is the signal that your cake is baked fully.
11. Shift the baked loaf cake to the working counter without disturbing it for a minimum of ten minutes.
12. Demold the cake after ten minutes.
13. To ensure it cools completely, move it to the cooling rack.

COCONUT-PECAN TOPPING

1. Mix the coconut sugar and milk in a saucepan over a normal flame.
2. Mix thoroughly after adding the cocoa powder, after the sugar dissolves.
3. Then add the cornstarch slurry while whisking continuously.
4. When the mixture becomes thick, shift the saucepan to the counter and turn off the flame.
5. Mix the pecans, shredded coconut, and vanilla essence in the saucepan.
6. Your topping is ready upon cooling.
7. 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