Friends! Minimalist Baker Just Got TEN! Can you believe it? That’s 10 whole years on the Internet. It looks great.
An astute reader recently reminded us of our 10th anniversary and suggested we celebrate with a birthday cake (GREAT IDEA, Caroline!). And that’s exactly what we do!
This cake is very special for two reasons:
- Not only is this cake sexy (I mean, hubba hubba – have you seen her?).
- But it also leverages something special that we’ve been working on for a long time: our NEW PRODUCT LINE!
Minimalist Baker’s Chocolate Cake Mix
Let’s talk about the baking mix. We are SO excited about the launch of our chocolate cake MIX! This makes the BEST chocolate cake we’ve ever had, and we’re not talking about the best vegan and gluten-free cake – we’re talking about the best chocolate cake EVER.
We created it for anyone looking for simplicity, struggling to stock up on certain gluten-free flours, or who doesn’t have room in their kitchen for multiple different flours to get the right texture. Or, you just want a chocolate cake quick (we understood!).
How to Make Gluten-Free Vegan German Chocolate Cake
Now, this isn’t your classic German chocolate cake. In fact, we think it’s even better. This inspired version has equally decadent layers of chocolate cake filled with a dreamy frosting of date-sweetened coconut pecans. This is vegan, gluten free, and naturally sweet. But no one will know!
Turn our chocolate cake mix in the cake is as simple as whisking the mixture in a bowl with oil, dairy-free milk and vanilla, then baking it. The hard part is letting it cool completely before devouring it completely.
Once your chocolate cake is almost completely cooled, it’s time to start making the coconut and pecan frosting. Start by toasting the pecans and shredded coconut to enhance their richness.
To mimic the caramelized sweetness of classic German chocolate cake frosting, we couldn’t help but lean on nature’s toffee: Appointment. When you combine them with coconut cream and vanilla, the result tastes like icing. Thank you, mother nature!
When you mix the toasted coconut and pecans into the date caramel, you get a rich, beautiful, and easy-to-spread frosting.
PS We tested this cake with the addition of chocolate ganache icing. While it was also deliciouswe preferred to let the coconut pecan frosting shine.
Top each cake with frosting for three-layered beauty.
All that remains is to decide and join us for the party!
We hope you LOVE this German chocolate cake! His:
Infused with coconut
& So delicious!
It’s a crowd-pleasing dessert for any special occasion, including birthdays, anniversaries, and even Chocolate Cake Day. (Did you know that’s a thing? Mark your calendar for January 27!)
More chocolate desserts
Thank you to each and every one of you for your support, your encouragement, and for celebrating delicious food with us over the past 10 years! We really couldn’t have made Minimalist Baker what it is today without all of your support. We are so grateful for all of you. Now let’s make cake!
Servings 12 (slices)
PECAN AND DATES GLAZE
- 3 cups pitted medjool dates (30 large dates makes ~3 cups or 540g)
- 1 ⅓ Chopped off raw pecans
- 1 ⅓ Chopped off unsweetened grated coconut (also called desiccated coconut)
- 1/3 Chopped off canned coconut cream (we like Savoy Mark)
- 3/4 teaspoon vanilla extract
- 1 healthy pinch sea salt
To prepare chocolate cake mix according to package directions, using three 6-inch round cake pans (our favorite method) or one 8-inch round cake pan. Once baked, remove your cake(s) from the oven and let sit in the molds for 15 minutes. Then carefully invert on cooling racks to cool completely (~2-3 hours).
Once the cake is almost cool, start your frosting. Soften the dates by placing them in a heatproof bowl and covering them with boiling water. Put aside.
Preheat oven to 350 degrees F (176 C) and add pecans to a bare baking sheet. Bake for 7 minutes, then add the coconut and bake for another 3-5 minutes (watching carefully to avoid burning), until both are fragrant and slightly dark in color. Remove from the oven and let cool slightly, then chop the pecans and set aside.
Drain the dates and place them in a culinary robot. Add the coconut cream, vanilla and salt and turn on the food processor. Take a few breaks scraping down the sides until the mixture is light in color and very thick and smooth (see photo). Transfer the mixture to a medium bowl and add the toasted coconut and chopped pecans. Mix well to combine.
To frost cakes, evenly distribute the frosting between the layers and the top of the cake. If you made an 8-inch round cake, cut it in half horizontally to create two layers. We find this easier to do by placing the cake on a plate or turntable (so it can spin). Place one hand on top of the cake and, using a large serrated knife in the other hand, cut the cake while turning slowly, until you’ve gone all the way around the cake. Then divide your frosting between the two layers of cake.
We chose to leave the sides of the cake bare, but you can also use chocolate icing for an extra sweet and chocolate touch!
Slice and serve at room temperature. Leftover cake will keep covered at room temperature for 3-4 days. To prolong the life of your cake, it can be refrigerated, just be sure to take it out of the fridge a few hours before serving for the best texture!
*Chocolate Cake Options: For homemade, try our Gluten Free Vegan Chocolate Cake, Chocolate and hazelnut cake 1 bowl (vegan + gluten-free)Where Vegan chocolate cake 1 bowl.
*Prep time includes cooling the cakes.
*Nutritional information is a rough estimate calculated with our packaged chocolate cake mix and the ingredients used to make it.
Portion: 1 slice calories: 412 Carbohydrates: 47.4 g Protein: 5.3 g Big: 25.9 g Saturated fat: 11.3 g Polyunsaturated fats: 4.3 g Monounsaturated fat: 8.8 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 300 mg Potassium: 410 mg Fiber: 7.4 g Sugar: 31.8 g Vitamin A: 44 UI Vitamin C: 0 mg Calcium: 122 mg The iron: 1.8 mg