The Vegan White German Chocolate Cake with a Cheesecake Center is very delicious. This dessert has 485 calories and five grams of fiber in each serving. Also, this cake takes one hour and 40 minutes to prepare, perfect for quick dessert cravings. Serve this dessert at lunches, events, holidays, feasts, functions, or get-togethers. It contains vegan cream cheese, vegan milk, sugar, cornstarch, all-purpose flour, baking powder, vegetable oil, apple cider vinegar, full-fat coconut milk, butter, coconut, and pecans. The instructions given in this recipe are very simple and easy to follow. Pair this recipe with espresso, vegan caramel sauce, oat milkshake, lemonade, coffee, blackberries, or cashew cream. Include this cake in the container to keep for five days.
STATS:
- Total duration: 1 hour 40 minutes
- Cuisine: American
- Serving Size: 1 slice
- Calories: 485 kcal
- Diet: Vegan
- Cooking Time: 55 minutes
- Servings: 12
- Preparation Time: 45 minutes
- Course: Dessert
EQUIPMENT:
- Two 8-inch round cake pans
- Measuring spoons
- Cooling rack
- Saucepan
- One 8-inch springform pan
- Mixing bowls
- Electric hand mixer
- Whisk
- Rubber spatula
- Measuring cups
- Offset spatula
INGREDIENTS:
FOR THE VEGAN CHEESECAKE CENTER:
- 16 oz vegan cream cheese
- Half cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Quarter cup unsweetened vegan yogurt
- 1 tbsp lemon juice
FOR THE WHITE CAKE:
- Half cup neutral vegetable oil
- 2½ cups all-purpose flour
- Half tsp salt
- 2 tsp baking powder
- Half tsp baking soda
- 1 cup unsweetened oat milk
- Half cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- Half tsp almond extract
FOR THE VEGAN GERMAN CHOCOLATE FROSTING:
- 1 tsp vanilla extract
- Half cup brown sugar
- 2 tbsp cornstarch
- 1¼ cups sweetened shredded coconut
- Two tbsp vegan butter
- 1 cup canned full-fat coconut milk
- Quarter tsp salt
- 1 cup chopped pecans
INGREDIENT NOTES:
VEGAN CREAM CHEESE:
- We use this ingredient to make the creamy cheesecake center of the cake. It gets smooth and rich when we bake and gives classic texture. Include homemade cashew cream cheese if you are not using vegan cream cheese.
CORNSTARCH:
- It makes the cheesecake filling and coconut frosting thick. Cornstarch sets the ingredients properly after cooling and gives better results. You may use potato starch as an alternative.
NEUTRAL VEGETABLE OIL:
- Vegetable oil keeps the cake moist for many days and gives a tender crumb. You may use sunflower oil as another idea.
SWEETENED SHREDDED COCONUT:
- It is the signature ingredient in the German chocolate frosting. Toast it lightly to get the nuttier taste in the dessert. Coconut gives sweetness and classic texture to the cake. You may use coconut flakes as a substitute.
INSTRUCTIONS:
- First, warm the oven to 350°F, then grease two cake pans and one springform pan.
- Beat vegan cream cheese till it gets smooth, then mix cornstarch, sugar, vanilla, yogurt, and lemon juice.
- Add this mixture to the springform pan and bake for 35 minutes.
- Then cool the cake completely, refrigerate it for 4 hours, and mix vinegar with oat milk for 5 minutes.
- Mix flour, vanilla, baking powder, salt, sugar, oil, baking soda, milk mixture, and almond extract properly.
- Add the batter in the cake pans to bake for 32 minutes, then cool properly.
- Whisk brown sugar, coconut milk, and cornstarch in a saucepan to make the frosting.
- Cook till it gets thick, then turn off the flame and add vanilla, vegan butter, pecans, coconut, and salt.
- Now cool the frosting and put one cake layer on the plate, then put the cheesecake layer on top.
- Include the second cake layer and spread the frosting on the tops and sides.
- Lastly, chill the cake for one hour, then slice to serve.
TIPS:
- Chill the cheesecake for the whole night to get cleaner layers.
- Cool the frosting properly, then add it so it spreads well and gives better results.
- Refrigerate the assembled cake, then serve it for better texture and flavor.
STORAGE INFORMATION:
FRIDGE:
- Store this white chocolate cake in the box for 5 days.
FREEZER:
- Wrap the individual slices tightly, then freeze for two months.
FAQs:
Is this cheesecake good to make earlier?
- Yes, you may prepare the cake one day in advance and assemble when needed to serve.
Can I include another vegan milk in this recipe?
- Yes, you may add soy, cashew, or almond milk as per your preference.
What is a good alternative to pecans?
- Yes, you may replace them with walnuts or extra shredded coconut.
Why do we chill the cake before serving?
- Chilling this cake firms up the cheesecake and makes slicing easier.
NUTRITIONAL INFORMATION:
Net Carbs: 43 g
Iron: 0.003 g
Total Carbs: 48 g
Calories: 485 kcal
Vitamin A: 420 IU
Fiber: 5 g
Calcium: 0.16 g
Protein: 6 g
Sodium: 0.32 g
Potassium: 0.28 g
