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Vegan German Chocolate Cake

Vegan German Chocolate Cake

This Vegan German Chocolate Cake is also paleo, gluten-free. Indulgent, rich, and delicious! Also, super easy to make!
Course Dessert
Cuisine Gluten-Free, Paleo, vegan
Keyword cake, chocolate, coconut
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 people
Calories 500 kcal
Author camila


Vegan Chocolate Cake

  • 2 tablespoons flax seeds
  • 5 tablespoons warm water
  • 2 cups almond flour
  • 1/3 cup arrowroot flour
  • 1 1/2 cup coconut sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup almond milk or any other nut milk
  • 1/3 cup avocado oil
  • 1/4 cup apple sauce
  • 1 teaspoon vanilla extract

Coconut Filling

  • 1/3 cup maple syrup
  • 1/2 cup coconut butter
  • 3 tablespoons cashew butter*
  • 1/2 cup shredded coconut

Vegan Ganache

  • 1/3 cup coconut cream 3 oz 85 grams
  • 1/2 cup chocolate chips 3.1 oz 90 grams


Vegan Chocolate Cake

  1. Pre-heat oven to 350F.
  2. Line 4 6-inch cake pans with parchment paper and grease them by brushing the pans with avocado oil. Set aside.
  3. Mix flax seeds with warm water. Let stand for 10 minutes to get thick, while you prepare the other ingredients.
  4. Sift together the almond flour, coconut sugar, arrowroot flour, baking powder, baking soda, salt, and cocoa powder in a bowl. Set aside.
  5. Mix milk, avocado oil, apple sauce, vanilla, and flax egg in a bowl. Add dry ingredients. Mix with a spatula until combined.
  6. Divide batter into the 4 pans.
  7. Bake for 20-25 minutes, rotating the pans in the oven to ensure even baking.
  8. Touch the cake with your finger, if it springs back it’s done. If it forms a dimple, means your cake needs to be baked longer. Keep checking so you don’t let it overbake.
  9. Remove cakes from the oven and let them cool for 15 minutes in the pan. Turn cakes onto a cooling rack. Let them cool completely, wrap and refrigerate them. It will make a difference to frost them while they are cold, because they will be sturdier, since this is a very moist and scrumptious cake.

Coconut Filling

  1. Mix all ingredients in a small saucepan. Melt ingredients together and bring to a soft boil over medium heat.
  2. Let mixture gently cook for about 1 minute.
  3. Remove to a bowl. Let it cool to room temperature.

Vegan Ganache

  1. Heat the coconut cream until it almost reaches a boil.
  2. Pour over chocolate chips. Wait a couple of minutes.
  3. Stir mixture with a spatula gently, until all chocolate has melted.
  4. If chocolate doesn’t melt, and you still see lumps, you want to place your ganache bowl in the microwave for 10 seconds at a time, stirring in between, until the chocolate has melted entirely.
  5. Set aside to cool to room temperature.

To assemble

  1. Place a slice of cake on a cake plate, or cake board.
  2. Spread some of the coconut filling in the middle. Place another cake on top.
  3. Keep doing this to all layers.
  4. Let it chill in the fridge until cold.
  5. Now it’s time to pour the ganache on top. You want the ganache to be at the perfect consistency, it can’t be too runny, and it can’t be too stiff. If your ganache is too runny, place it in the fridge for a few minutes and stir, repeating this until you achieve the desired consistency.
  6. Alternatively, if ganache is too stiff or hardened, you want to place it in the microwave for 3 second intervals, stirring in between, until you achieve the desired consistency.
  7. Test by dropping a small droplet on the side of the cake and watch how the drip flows, if it’s reaching the bottom of the cake too fast, it means it might be too runny, and if it doesn’t run down the cake, means it might be too stiff.
  8. You want the drip to stop in the middle of the cake, that’s when you know your ganache is at the perfect consistency.
  9. Let cake chill in the fridge for at least 4 hours before slicing.
  10. Decorate with the peanut butter truffles.


  1. This cake will store nicely in the fridge or freezer.
  2. Simply make sure to package it really well if you plan on freezing it, and only do it up to 1 month.
  3. It will keep nicely in the fridge for up to 5 days.

Recipe Notes

*You can use other nut butter other than cashew to make the coconut filling. I find the cashew butter to have a mild taste, and color, and provide the best results, but any other nut butter could also work.

*I used these vegan brigadeiros to decorate the top of the cake

Nutrition Facts
Vegan German Chocolate Cake
Amount Per Serving
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.