German Chocolate Loaf Cake

This Vegan German Chocolate Loaf Cake is a rich and moist chocolate cake baked in a loaf pan, with the traditional nutty pecan and coconut caramel filling running through the middle!

Anytime coconut is involved, any dessert has the potential to turn into one of my favorites!  I LOVE me a slice of classic German Chocolate Cake!  However, I hardly ever get around to making intricate layer cakes! This loaf cake version comes to the rescue! It is easier to put together—no layer cakes to fuss over—and it doesn’t lack one bit in the flavor department. Rich and chocolatey with the classic nutty caramel pecan filling, this easy vegan loaf cake is really hard to resist. I think you’ll love it!

Hmmm – what’s not to love about a slice of rich and dense vegan chocolate loaf cake that perfectly sandwiches a caramel-y layer of coconut and pecans? Add a generous drizzle of dark chocolate and we’re in dessert heaven!

If you love all things German Chocolate make sure to check out my German Chocolate Cookies!

MORE VEGAN DESSERT

• Vegan Carrot Cake
• Lemon Blueberry Yogurt Loaf Cake
• Pumpkin Cake with Chocolate Ganache
• Vegan Coffee Cake
• Marbled Vegan Chocolate Banana Bread
• and check out these 25 Eggless Cake Recipes

Gluten-free:

• GF Cashew Butter Chocolate Marble Cake. 
• GF Vanilla Cake
• Sweet Potato Crumb Cake. GF

Vegan German Chocolate Cake Loaf

5 from 14 votes

By: Vegan Richa

Prep: 15 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 12

Course: Breakfast, brunch, Dessert

Cuisine: American

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This Vegan German Chocolate Loaf Cake is a rich and moist chocolate cake baked in a loaf pan, with the traditional nutty pecan and coconut caramel filling running through the middle!

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the Cake Ingredients:

• ▢ 1 cup non dairy milk
• ▢ 1 shot of espresso, or use 1 tsp instant coffee mixed in two tbsp of hot water
• ▢ 2 tsp vinegar, apple cider or white
• ▢ 2 tbsp vegan yogurt or apple sauce
• ▢ 1/4 cup oil
• ▢ 1/3 cup sugar, use 2 tbsp more for sweeter
• ▢ 1 tsp vanilla extract

Dry Ingredients-

• ▢ 1 1/2 cups flour, I use all purpose
• ▢ 1 tbsp corn starch
• ▢ 1/3 cup cocoa powder
• ▢ 2 tsp baking powder
• ▢ 1/4 tsp baking soda
• ▢ 1/2 tsp salt

For the Coconut Frosting

• ▢ 1 cup packed soft dates
• ▢ 1/2 cup plus 2 tbsp non dairy milk
• ▢ 2 tbsp maple syrup
• ▢ 1/3 cup toasted pecans
• ▢ 1 cup lightly toasted coconut
• ▢ 1/4 tsp salt

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Instructions 

To make the frosting:

• Soak the dates in hot water for at least 15 minutes, then drain. Blend the soaked dates with the milk, and maple syrup until well blended. If you haven't toasted the pecans and the coconut yet, add the pecans to a skillet over medium heat, and toast for 3-4 minutes, and add in the coconut and continue to toast for another 2-3 minutes.
• Mix this pecan coconut mixture into the blended date mixture. Add in the salt. Mix well. This is your frosting that you will layer on the cake.
• Mix all the dry ingredients for the cake in a bowl, until well combined.
• Heat the milk until it is hot, then add to a bowl. add in all of the rest of the wet ingredients and mix well. Add the dry to the wet ingredients, and mix well until you get a somewhat thick batter. If the batter is too thick, add in a tbsp or more of nondairy milk.
• Add half of the batter to a lined 9x5 inch loaf pan, even it out, then top it with half of the frosting mixture. Add in the rest of the batter, then top it with the rest of the frosting mixture.
• Bake at 375 degrees F (190 c ) for 45 - 55 minutes. Cover the pan lightly with parchment after the first 35 minutes so that the top frosting doesn't get too crusty or burnt.
• Check the toothpick from the center of the loaf to see if its done. (Check at 45 mins as ovens and pans vary, the toothpick shouldn’t have any chocolate batter )
• Once the cake has been sitting in the pan for 15 minutes, take it out of the pan. You can additionally add a drizzle of melted chocolate on top for a better look, and chocolate flavor.
• Cool completely before slicing. Store on the counter for up to a day, and in the fridge for up to 7 days.

Video

Notes

• if you're allergic to pecans, use walnuts
• don't skip toasting the nuts - it makes a huge difference in flavor
• you could turn this loaf cake into a German chocolate muffins. I recommend baking them for about 24 minutes. Check them for doneness with a toothpick
• Oilfree : omit the oil and add 2 tbsp applesauce or yogurt instead 
• Glutenfree: use 3/4 cup almond flour, 3/4 cup oat flour and 1/3 cup potato starch. Mix and start with 1 1/2 cups of this mix. Add more as needed to make a thick batter. 

Nutrition

Calories: 247kcal, Carbohydrates: 34g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Sodium: 205mg, Potassium: 277mg, Fiber: 4g, Sugar: 17g, Vitamin A: 42IU, Vitamin C: 1mg, Calcium: 86mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

• flour – I use all-purpose mixed with cornstarch for a more tender crumb
• cocoa powder – Dutch processed works best
• a shot of espresso enhances the chocolate flavor. You can use 1 tsp instant coffee mixed in two tbsp of hot water instead
• a mix of baking powder and baking soda is responsible for the rise
• vinegar makes the cake batter more acidic. This results in a loaf cake that is fluffy yet still moist.
• a combination of vegan yogurt or apple sauce and oil is added for moisture
• You can use any non-dairy milk as the liquid for this cake batter
• I sweeten the cake with regular sugar – you can use up to 2 tbsp more for a sweeter loaf
• vanilla – always
• what turns this chocolate loaf into a German chocolate loaf cake is the caramel & pecan coconut swirl in the middle. It’s a simple mix of blended dates, maple syrup and toasted, ground pecans, and coconut.

Tips & Substitutions:

• if you’re allergic to pecans, use walnuts
• mix your batter until smooth, but no longer
• don’t skip toasting the nuts – it makes a huge difference in flavor
• you could turn this loaf cake into a German chocolate muffin recipe. I recommend baking them for about 24 minutes. Check them for doneness with a toothpick

How to Make Vegan German Chocolate Loaf Cake

Soak the dates in hot water for at least 15 minutes, then drain. Blend the soaked dates with the milk, and maple syrup until well blended.

If you haven’t toasted the pecans ,coconut yet, add the pecans to a skillet over medium heat, and toast for 3-4 minutes, and add in the coconut and continue to toast for another 2-3 minutes.
Mix this pecan coconut mixture into the blended date mixture.

Add in the salt. Mix well. This is your frosting that you will add to the cake.

Mix all the dry ingredients for the cake in a bowl, until well combined.

Heat the milk until it is hot, then add in all of the rest of the wet ingredients. Add the dry to the wet ingredients, and mix well until you get a somewhat thick batter. If the batter is too thick, add in a tbsp or more of non dairy milk.

Add half of the batter to a lined 9×5 inch loaf pan, even it out, then top it with half of the frosting mixture. Add in the rest of the batter, then top it with the rest of the frosting mixture.

Bake at 375 degrees F for 55 minutes. Cover the pan after the first 35 minutes so that the frosting doesn’t get too crusty or burnt.
Check the toothpick from the center of the loaf to see if it’s done.

Once the cake has been sitting in the pan for 15 minutes, take it out of the pan. You can additionally add a drizzle of melted chocolate.

How to store this loaf cake?

Store on the counter for up to a day, and in the fridge for up to 7 days.