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.

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…)

Vegan German Chocolate Cake
recipe courtesy of Morrow Cookbooks/HARPERCOLLINS PUBLISHERS
{makes one 8-inch 2-layer cake}

3½ cups all- purpose flour

4 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

2 cups soy milk

1½ cups unsweetened cocoa powder(we recommend Hershey’s)

1 cup canola oil

3 cups real maple syrup

1 teaspoon distilled white vinegar

1 teaspoon pure vanilla extract

Coconut- Pecan Frosting
½ cup soy milk

¼ cup cornstarch

1 pinch kosher salt

2 cups firmly packed dark brown sugar

1½ cups coconut milk

2 teaspoons pure vanilla extract

3 cups sweetened shredded coconut

1 cup pecans, coarsely chopped

Vegan Chocolate Ganache
½ cup soy milk

8 ounces unsweetened chocolate

¼ cup real maple syrup

Even the most passionate German chocolate cake lover will love this rich, dark vegan treat. It’s sweetened mostly with maple syrup and loaded with dark chocolate. You won’t miss the dairy at all, we promise. . . .

1. To make the cake, preheat the oven to 350°f. Have ready two 8- inch round nonstick cake pans.

2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.

3. Heat the soy milk in a small saucepan to slightly bubbling, and then add the cocoa powder. Remove from the heat and whisk well.

4. In a medium bowl, combine the oil, maple syrup, vinegar, and vanilla. Whisk well. Pour in the soy milk–cocoa mixture, and whisk until smooth.

5. Using a mixer or by hand, add the wet ingredients to the dry ingredients and mix until the batter is smooth.

6. Pour the batter evenly into the two cake pans, and bake for 25 to 30 minutes, or until a toothpick stuck into the center comes out clean. Set the cake aside to cool thoroughly.

7. To make the coconut- pecan frosting, whisk the soy milk, cornstarch, and salt together in a small bowl.

8. In a medium saucepan over medium heat, dissolve the brown sugar in the coconut milk. Cook, whisking, until the mixture comes to a boil. Then reduce the heat to low and cook for 5 minutes, or until slightly thickened.

9. With the mixture on the stove still over low heat, pour in the soy milk mixture and stir continuously until the mixture is very thick and smooth. Remove from the heat and beat in the vanilla, coconut, and pecans. Cool before using.

10. To make the chocolate ganache, combine all the ingredients in a saucepan over low heat, and stir continuously until the glaze is smooth. Remove from the heat, stir for another 2 minutes, and then cool to room temperature.

11. To build the cake, place 1 cake layer on a cake plate or stand, and spread a layer of the coconut- pecan frosting over the top (but not the sides). Place the second layer on top of the first, and spread a very hearty layer of the frosting over the top. Using an offset spatula, ice the sides of the cake with a thick layer of ganache. Then warm about ¼ cup of the ganache in a small saucepan, or in a micro wave oven, and drizzle it across the top of the cake (or use a pastry bag to pipe it).

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 .

Related Post: Images from Alice’s Tea Cup II in NYC
(Post Image: By stu_spivack)

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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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