A traditional German chocolate cake is a chocolate cake with a chocolate frosting, and a filling of coconut and pecans. While delicious, it is filled with not so healthful ingredients, such as white and brown sugar, butter and oil, refined flour, and sweetened coconut.
On the other hand, this cake here is gluten free, vegan, and sugar free. There's no refined flour, added fats, or added sugars.
Instead, it gets plenty of healthy fats from almond flour and chopped pecans. It gets whole food carbohydrates from oat flour without the need for white flour, and the sugar free syrup provides sweetness for significantly fewer calories, without any added sugar.
This healthy, whole foods cake uses no butter, eggs, or milk, making it vegan, while still being creamy, moist, and delicious. No one would know that you're serving them a healthy vegan and gluten free cake full of whole food ingredients instead of refined junk.
- 3 cup (270 g) Oat flour
- 1 cup (112 g) Almond flour
- 1 cup + 2 tbsp (90 g) Cocoa powder
- 1 tbsp (18 g) Baking powder
- 1 tsp (6 g) Baking soda
- 1/4 tsp (1.5 g) Salt
WET
- 1 1/2 cup (360 g) Unsweetened applesauce
- 1 cup (320 g) Sugar free syrup
- 1 cup (240 g) Unsweetened almond milk
- 1 1/2 tbsp (22.5 g) Apple cider vinegar
- 1/2 tbsp (7.5 g) Vanilla extract
FROSTING
- 2 tbsp (32 g) Almond butter
- 5 tbsp (25 g) Cocoa powder
- 1 tsp (5 g) Vanilla extract
- 1/2 cup (160 g) Sugar free syrup
FILLING
- 1 cup, chopped (125 g) Pecans
- 1/2 cup (60 g) Unsweetened coconut flakes
- 1 tsp (5 g) Vanilla extract
- 1/2 cup (160 g) Sugar free syrup
Preheat your oven to 350F. Line 2 9" cake pans with parchment paper, and lightly grease them with oil.
2. Whisk together the dry ingredients in a large bowl - oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the wet ingredients - applesauce, sugar free syrup, almond milk, apple cider vinegar, and vanilla extract.
4. Add the dry ingredients into the wet, and mix until just fully combined with a silicone spatula.
5. Evenly divide the cake batter across the 2 pans, about 720 g or 3 cups into each pan.
6. Bake the cakes at 350F for about 40 minutes. The cakes should be slightly firm in the center, where a toothpick to the middle comes out nearly clean, and the internal temperature is around 200F. Let the cakes cool in the pan for 10 minutes before transferring to a wire rack. Allow them to cool completely, at least 1 hour in the fridge.
7. Frosting
Add almond butter, cocoa powder, vanilla extract, and sugar free syrup to a medium bowl. Mix until fully combined with a silicone spatula. Set your frosting aside.
8. Filling
Add chopped pecans and coconut flakes to a dry pan over medium heat. Toast for about 3 minutes, or until fragrant and lightly browned.
9. Combine the toasted pecans and coconut flakes with vanilla extract and sugar free syrup in a medium bowl. Set the filling aside.
10. Assemble
Place your first cake layer upside down on the plate, so the flatter side faces up.
11. Spread about 2/3 of your filling mixture (~230 g or 1 cup) onto the bottom (now top) of the first layer.
12. Add the second layer on top, with the "bottom" (flat side) facing up.
13. Carefully frost the top and sides of the cake.
14. Add your remaining filling mixture (~115 g or 1/2 cup) on top of the frosting on top of the cake. Optionally garnish with more coconut flakes.
1 slice (~110 g)
Calories: 247
Protein: 7 g
Fat: 15 g
Net Carbs: 17 g
Fiber: