Ich habe einen schönen Schokoladenkuchen gekocht! Ohne Eier und ohne Milch!
In other words, I cooked a vegan German chocolate cake, and wow. Seriously, it's my favorite cake now.
I nearly died when I tasted it. Please make this. You will be happy.
The delicious magical topping is really what makes German chocolate cake special.
I want to dive in and eat my way out the other side.
For the moist chocolate cake you will need:
- 1.5 cups of all purpose flour (can substitute with wholewheat flour)
- 3 tablespoons of sifted good quality cocoa
- 1 teaspoon baking soda
- 1 cup white or brown sugar
- 0.5 teaspoon salt
- 5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
In a large bowl, mix the dry ingredients together until evenly combined. Add wet ingredients and stir until mixture is smooth. (After this part, I decided to add about 1/2 cup of vegan semi-sweet chocolate chunks - good move!) Pour batter into a 9x9 (I used 8x8, but then again I ate some of the batter) pan, and bake at 350 degrees for about a half hour, or until when you poke the center of the cake with a toothpick, the toothpick comes out clean.
For the coconut pecan icing you will need:
- 1 stick non-hydrogenated vegan margarine (1/2 cup)
- 3/4 cup sugar
- 1 1/2 cup shredded coconut
- 1 cup pecans
- 1/2 cup plain soymilk
- 1 teaspoon vanilla
Boil all the ingredients together in a medium saucepan for 12 minutes, stirring constantly (don't walk away from this one). Pour the frosting over the cake while it's still warm.
You have to try this! It's so easy and so amazing - even if you don't like coconut, try the chocolate cake, it's heavenly. Even if you don't eat chocolate, try it with carob instead! These recipes came from www.vegweb.com - a really useful website with a ton of vegan recipes for just about everything you can think of. Thanks to sailalias for reccomending these recipes, they were great!