Vegan Low Fat German Chocolate Cake
Indulge in the rich, chocolatey decadence of this Vegan Low Fat German Chocolate Cake, a heart-healthy and guilt-free twist on the classic dessert. Crafted with wholesome ingredients like whole wheat pastry flour, unsweetened applesauce, and almond milk, this cake is moist, fluffy, and naturally sweetened with pure maple syrup. The star of the show is the luscious coconut-pecan topping, made from a creamy Medjool date base blended with shredded coconut and crunchy pecans for an irresistible finish. Perfect for special occasions or a weeknight treat, this plant-based dessert is dairy-free, egg-free, and lower in fat, making it ideal for those seeking a lighter yet indulgent option. Whether you're vegan or simply looking to enjoy a healthier spin on traditional German chocolate cake, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups Whole wheat pastry flour
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsweetened applesauce
- 1.25 cups Almond milk (unsweetened)
- 1 tablespoon Apple cider vinegar
- 0.75 cup Pure maple syrup
- 2 teaspoons Pure vanilla extract
- 0.75 cup Shredded unsweetened coconut
- 0.5 cup Chopped pecans
- 6 pieces Medjool dates (pitted)
- 0.5 cup Water (for the topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease two 8-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, and salt.
In a separate bowl, combine the unsweetened applesauce, almond milk, apple cider vinegar, maple syrup, and vanilla extract. Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the coconut-pecan topping. In a small saucepan, combine the Medjool dates and water. Cook over medium heat, stirring frequently, until the dates break down and form a thick paste (about 5-7 minutes).
Remove the date mixture from heat and stir in the shredded coconut and chopped pecans. Mix well and set aside to cool.
Once the cakes are baked, remove them from the oven and let them cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are completely cool, spread half the coconut-pecan topping over the first layer. Place the second layer on top and spread the remaining topping over the top of the cake.
Slice and serve. Enjoy your Vegan Low Fat German Chocolate Cake!
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 438.2 g | 159% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 211.8 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 908 mg | 70% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2980 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
