German Chocolate Cake (vegan)

It took 21 years, but it happened.

I FINALLY enjoy the taste and texture of coconut.

And just in time for my dad’s birthday.

German Chocolate Cake (Vegan)

Adapted from Fat Free Vegan

frosting

1 cup plain unsweetened soymilk
1/3 cup coconut milk (I used regular)
1 1/4 cups raw sugar
1 teaspoon vanilla extract
1/3 cup cornstarch mixed with 1/4 cup water until smooth
8 oz unsweetened shredded coconut
1 1/2 cups roughly chopped pecans

Mix soymilk, coconut milk, sugar, and vanilla in a medium saucepan and add the cornstarch mixture. Cook over medium-high heat and stir stir stir until the mixture boils and thickens–you’ll think nothing’s happening and then like MAGIC it’ll thicken into a beautiful viscous sauce. Cook about a minute and then take off the heat, and stir in the coconut and pecans.

Allow to cool for about 10 minutes (mixture should still be warm) before spreading on cake.

cake

I used this chocolate cake recipe, also from Fat Free Vegan, and added a few chocolate chips for good measure.

I divided the mixture into two 9″ cake pans, cooked for about 32 minutes, and they made two beautiful shallow cakes; the frosting was the perfect amount to cover everything and the middle. I also frosted the cakes when they were still a bit warm, which trapped the steam and caused the cakes to taste very moist, decadent and rich.

This cake came out AMAZING. So good. And pretty easy, too. The frosting was the perfect level of sweetness to combat the darker chocolate flavor of the cake, which was a beautiful dark color due to the imperceptible beets (secret ingredient!).

Yay for my first full day back home! Successful mall shopping day, and then relaxing yoga class after (2 helpings of) bday cake. Happy birthday, Daddy!

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