Vegan German Chocolate Cake Recipe
(Courtesy of Alice’s Tea Cup)

My regular readers know how much I love having afternoon tea at local restaurants. That is why Alice’s Tea Cup – which has a playful feel , delicious food and a great variety of teas – is one of my very favorite places in New York City. Earlier today, I was browsing around the cookbook section of a local book store when I realized that the restaurant had published a cookbook, Alice’s Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York’s Most Whimsical Tea Spot , back in October 2010.

Alice's Tea Cup: Vegan German Chocolate Cake Recipe
As I looked through the “Table of Contents”, I noticed that the recipe for my (and my husband’s) favorite sandwich, the Curried Chicken Salad sandwich from Alice’s Tea Cup, was in there. (Yes!) Also, a Vegan German Chocolate Cake recipe stuck out to me, because several of my friends are now vegan and I know that a lot of people overall are starting to adopt that food lifestyle. As soon as I came home, I emailed Morrow Cookbooks and asked for permission to share both recipes with you…and they said, “yes”. I’m not vegan, so I’m not going to attempt to make the cake. I have read great reviews about it though, so I am going to share it with you below. I think that it would make a great Valentine’s Day cake for vegans. (I will make the curried chicken salad for my Valentine on another post…)

I hope that you enjoy this recipe. If you make the cake, please come back and let me know how it turns out. Meanwhile, there are a variety of other wonderful recipes (the majority are not vegan) for scones, desserts, sandwiches and more in Alice’s Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York’s Most Whimsical Tea Spot .

You might also like:

Curried Chicken Salad Sandwich Recipe (Courtesy of Alice’s Tea Cup)

Chocolate Almond Vegan Cupcakes

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  1. Renee says

    OHMYGOODNESS! Thank you for posting this. I made this cake twice this past weekend and I had people raving about it the next day. My non-vegan coworkers and family loved it and couldn’t believe it was vegan. It’s the best vegan cake I’ve ever had. This recipe was so rich and decadent unlike any other recipe I’ve used before. It was like eating a huge brownie. It was the perfect birthday cake for my sister. Thanks again.

  2. Robin says

    I made this cake yesterday and it is seriously the best chocolate cake I’ve ever made. So rich and luscious tasting. From the cake to the coconut-pecan frosting to the chocolate ganuche every bite is superb.

    The only change I made was for the chocolate ganuche. I added more maple syrup and also powdered sugar. It was too bitter for me without more sugar.

    Thank you so much for sharing this wonderful recipe!

  3. Dawn says

    I made this cake tonight. The cake part is delicious. The coconut-pecan frosting was awesome. The chocolate ganache did not turn out thick enough. I used semi-sweet chocolate chips in place of the unsweetened chocolate so I don’t know if that was why. I don’t see how it would be thick enough to pipe or spread with a knife. Is there a way to make it thicker? I even added a tsp of cornstarch and re-heated it to almost a boil then cooled it in the fridge. It helped a little but honestly, I think the recipe would have been fine without it. It is an expensive cake to make but worth it for my fiance’s birthday.

  4. jena says

    I have a question:
    Is the coconut milk listed the canned coconut milk or the kind that now comes as an alternative to soy milk?

  5. Nici says

    Just based on the comments, this is going to be my birthday cake. I make a german’s chocolate cake every year and this is my first birthday as a vegan. I am looking forward to enjoying it!


  6. Helga says

    I cannot wait to try this out. One quick question. Is the coconut milk in the recipe the one you drink or the one in the can? Thank you:) I’ll let you know how it turns out.

  7. Mark says

    I’m going to try this recipe this weekend, but because maple syrup is so expensive (3 cups is a lot), I want to substitute 2 of the 3 cups with something else. Any recommendations? Maybe agave nectar?

  8. Ann says

    Don’t substitute agave, it is sweeter than maple syrup and you would use less of it which would impact the recipe. The easiest substitute would be a simple syrup made from equal amounts of water and sugar.

  9. Eva says

    I made this cake today, and it is excellent!!

    Couple of things, I didn’t do a layerd cake rather I did 2 individual, as it was super high (I’m not a fancy baker, I think maybe you need to trim the cakes down…i did a bit)

    I used canned coconut milk and it worked excellent! I had to add a little more corn starch to thicken the frosting. I didn’t spread the chocolate sauce on the side, rather just drizzled on the cake.

    next time I am going to half the recipe and save on the ingredients, as making half is plenty.

    This is a perfect cake if you make carefully, follow the instructions step by step, as you don’t want to mess up with a costly cake like this.

    Oh, also, I had to bake at 350 for 35-40 min

    Thank you so much for the recipe, it’s a keeper!!!

  10. Geoff says

    I made this cake today for a large family birthday celebration. Everyone loved it! It pleases both vegans and non-vegans- who would not guess that there was no dairy. I was very nervous about whether the maple syrup would leave an unusual taste in the cake, but you could never guess that it was in there. The cakes are very tall, so if you do not need to feed a large crowd, you could easily make a 1/2 recipe or 2/3 cake recipe (leaving the frostings the same) and you would still have a substantial cake.

  11. Laura says

    I recomend placing the cake pans on a cookie sheet when you bake the cake. Otherwise it might spill out all over the oven. My cake just made a huge mess on the cookie sheet.

  12. Jessica says

    Wow! This looks delicious, I am planning on making this for my boyfriend’s birthday on Tuesday but I cannot afford using that much maple syrup.. Do you think subbing date syrup would work well? I know it’s not as sweet but it is a great natural sweetener and I have dates on hand already.

  13. says

    This should be 3 layers not 2… I even used a bigger pan than what was asked for and it STILL made a HUGE mess in my oven! Im actually kinda pissed… It also took 3 times as long to bake… House if filled with smoke from this as well… the frosting also isnt even thick… but EVERYTHING TASTES GREAT! so idk why its such a disaster in the kitchen <_<

  14. Ber says

    Thanks for posting this recipe. Since I don’t use processed oil I used two avocados and then I like the darker side of things so I used 1c of dates, 1c of prunes, and 1 cup of maple syrup in place of the 3c of maple syrup. Doing this meant increasing the soy milk to 2.5 cups. Otherwise I stuck to your recipe… Oh and added a 1/4 tsp of cayenne to the cocoa to wake up the chemicals in the cocoa powder. I also used apple cider vinegar as I don’t like using the distilled white save for cleaning. I also used grated jaggery in place of the brown sugar. It was decadent! Thanks again!!

  15. Stephanie says

    Great recipe, but wow the amounts are off. I made one 2-layer cake AND another 9×11 cake with these amounts! My co-workers were happy and didn’t even realize it was vegan, but its soooo much cake. Half the amounts for the cake and ganache! I will say that the coconut frosting was simply amazing, so having a little extra wasn’t too bad. The ganache was good, but bitter, so I enjoyed covering the cake with coconut frosting and then (after thinning out the ganache) drizzling it over the cake. The bitter ganache, sweet coconut, and chocolatley cake were an amazing combo in every bite!

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