The Vegan German Chocolate Pound Cake is yummy and contains 390 kcal per serving. Prepare this dessert in just one hour and 25 minutes. Serve it at lunches, functions, events, birthdays, celebrations, feasts, dinners, or get-togethers. It contains all-purpose flour, unsweetened cocoa powder, baking powder, salt, baking soda, vegan butter, granulated sugar, apple cider vinegar, unsweetened soy milk, brewed coffee, vegan dark chocolate chips, full-fat coconut milk, brown sugar, cornstarch, water, vanilla extract, unsweetened shredded coconut, & pecans. Pair this cake with raspberries, coffee, vanilla vegan ice cream, sliced bananas, coconut vegan ice cream, black tea, vegan whipped cream, berries, chai latte, or vegan caramel sauce. Keep this Vegan German Chocolate Pound Cake in the refrigerator for 5 days.
STATS:
- Total Time: 1 hour 25 minutes
- Calories: 390 kcal
- Diet: Vegan
- Cuisine: American
- Servings: 12
- Course: Dessert
- Preparation Time: 25 minutes
- Serving Size: 1 slice
- Cooking Time: 60 minutes
EQUIPMENT:
- 9×5-inch loaf pan
- Silicone spatula
- Measuring spoons
- Whisk
- Electric hand mixer
- Measuring cups
- Large mixing bowl
- Cooling rack
- Small saucepan
- Medium mixing bowl
- Wooden spoon
INGREDIENTS:
CHOCOLATE POUND CAKE:
- Half tsp baking soda
- 1 tsp apple cider vinegar
- Half tsp salt
- 2 tsp baking powder
- ¾ cup softened vegan butter
- 1½ cups granulated sugar
- 1 tbsp vanilla extract
- Half cup vegan dark chocolate chips
- 2 cups all-purpose flour
- Half cup unsweetened cocoa powder
- 1 cup unsweetened soy milk
- Quarter cup brewed coffee
COCONUT PECAN TOPPING:
- One cup full-fat coconut milk
- 1 tbsp water
- Half cup brown sugar
- 1 tbsp cornstarch
- ¾ cup unsweetened shredded coconut
- One tsp vanilla extract
- ¾ cup chopped pecans
- One tbsp vegan butter
INGREDIENT NOTES:
UNSWEETENED COCOA POWDER:
- It gives a deep chocolate taste that makes the cake delicious. Cocoa powder gives a beautiful dark color to the dessert. You may use Dutch-process cocoa powder as an alternative.
VEGAN BUTTER:
- This butter gives rich taste and tender texture to the cake. It mixes well with sugar and gives a light batter. You may use vegan margarine as another option.
ALL-PURPOSE FLOUR:
- This is the main component that gives structure to the cake. It makes the sturdy crumbs that keep the pecan topping from falling. Inlcude a 1:1 gluten-free baking flour blend as per your preference.
UNSWEETENED SOY MILK:
- Soy milk gives moisture and richness to the recipe. It provides high protein and soft crumbs that include a traditional touch to the cake. You may use oat milk, pea milk, or coconut milk as another idea.
BREWED COFFEE:
- It makes the chocolate taste deep and gives a richer texture to the cake. You may use vegan chocolate milk as an alternative.
INSTRUCTIONS:
- First, cover the pan with baking paper, then grease it and warm the oven to 350°F.
- Whisk flour, baking powder, salt, cocoa powder, and baking soda in the medium bowl.
- Beat softened vegan butter and sugar in the large bowl to make a fluffy mixture.
- Then mix vanilla extract and apple cider vinegar into it.
- Include dry ingredients slowly and fold in vegan chocolate chips as well.
- Put the batter in the pan and smooth the top to bake for 65 minutes.
- Cool the cake for 15 minutes, then place it on the wire rack.
- Whisk water and cornstarch to make the topping.
- In a saucepan, mix coconut milk and brown sugar over medium heat.
- Add cornstarch slurry and cook the ingredients till the mixture gets thick.
- Turn off the flame, then add shredded coconut, vegan butter, chopped pecans, & vanilla.
- Cool the topping for 10 minutes, then spoon it evenly on the pound cake.
- Lastly, slice the cake and serve it.
SERVING SUGGESTIONS:
FRUIT:
- Fresh Strawberries
- Fresh Raspberries
- Blueberries
- Blackberries
- Sliced Bananas
- Fresh Cherries
- Orange Segments
- Mixed Berry Medley
ICE CREAM:
- Vanilla Vegan Ice Cream
- Chocolate Vegan Ice Cream
- Coconut Vegan Ice Cream
- Salted Caramel Vegan Ice Cream
- Coffee Vegan Ice Cream
- Mint Chocolate Chip Vegan Ice Cream
TOPPINGS:
- Coconut Whipped Cream
- Oat Whipped Topping
- Soy Whipped Cream
- Cashew Whipped Cream
- Vanilla Vegan Whipped Cream
SAUCES:
- Vegan Chocolate Ganache
- Dairy-Free Caramel Sauce
- Raspberry Sauce
- Strawberry Coulis
- Chocolate Syrup
- Cherry Compote
HOT DRINKS:
- Freshly Brewed Coffee
- Espresso
- Cappuccino with Oat Milk
- Hot Chocolate
- Chai Tea
- Earl Grey Tea
- English Breakfast Tea
COLD DRINKS:
- Iced Coffee
- Iced Mocha
- Cold Brew Coffee
- Oat Milk Latte
- Almond Milk Latte
- Coconut Milk Latte
- Vanilla Oat Milk Shake
BRUNCH:
- Fresh Fruit Salad
- Vegan Yogurt Parfait
- Tofu Scramble
- Cinnamon Roasted Pears
- Maple Roasted Figs
DESSERT:
- Pumpkin Pie
- Apple Crisp
- Pecan Pie
- Chocolate Truffles
- Brownies
- Fresh Berry Platter
- Coconut Macaroons
TIPS:
- Include ingredients at room temperature to get a smoother batter.
- Avoid overmixing the components to keep the cake tender for longer.
- Toast the pecans, then add them to the topping for extra taste.
- Cool the cake properly, then spread the topping over it.
STORAGE INFORMATION:
FRIDGE:
- Store the cake in the vessel for 5 days.
FREEZER:
- Freeze the pieces separately or the whole cake for 90 days.
FAQs:
Can I exclude chocolate chips from this dessert?
- Yes, the cake will still be delicious even without them.
Does this recipe contain gluten?
- No, if you use a 1:1 gluten-free flour blend in the dessert.
Can I exclude coffee from this cake?
- Yes, you may include vegan milk or water instead.
Is the topping good to prepare earlier than the required time?
- Yes, you may make it 2 days in advance and refrigerate for later use.
Can I include other nuts instead of pecans?
- Yes, you may add walnuts for similar results in the cake.
NUTRITIONAL INFORMATION:
Protein: 5 grams
Total Carbohydrates: 49 g
Calories: 390 kcal
Net Carbohydrates: 45 g
Fiber: 4 grams
Total Fat: 21 g
Sodium: 210 milligrams
Potassium: 230 mg
Calcium: 70 milligrams
Iron: 2.8 mg
Vitamin A: 420 IU
