The Best Plant-Based German Chocolate Cake » Let cake be thy medicine

Ingredients

• 3 cups Rolled Oats (organic, ground into oat flour)
• 1 cup Cocoa Powder (unsweetened, dark)
• 1 tablespoon Flax Meal (ground flaxseed, acts as egg replacer)
• 1 tablespoon Baking Powder
• 3 cups Pitted Dates (soft, natural sweetener; divided for cake and frosting)
• 2.5 cups Unsweetened Soy Milk (or any unsweetened plant milk)
• 3 teaspoons Vanilla Extract
• 1 tablespoon White Wine Vinegar
• 2 cups Hot Water (almost boiling, not fully boiling)
• 1.5 cups Shredded Unsweetened Coconut
• 1 cup Pecans (finely chopped and lightly toasted; optional for nut‑free)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Make Oat Flour

   Place the 3 cups of rolled oats in a blender and pulse until a fine, powdery flour forms. Stop before it turns into oat butter.

   Time: PT5M

3. Combine Dry Ingredients

   In a large bowl whisk together the oat flour, 1 cup cocoa powder, 1 tablespoon flax meal, and 1 tablespoon baking powder. Break up any lumps.

   Time: PT2M

4. Blend Wet Ingredients

   Add 1½ cups pitted dates, 1 cup unsweetened soy milk, 2 teaspoons vanilla extract, 1 tablespoon white wine vinegar, and 2 cups near‑boiling water to the blender. Blend until the dates are completely pulverized and the mixture is smooth.

   Time: PT5M

5. Mix Batter

   Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; the batter will be thick.

   Time: PT2M

6. Prepare Pans

   Line two 9‑inch silicone cake pans with parchment paper. Divide the batter evenly between the pans, smoothing the tops with a spatula.

   Time: PT5M

7. Bake Cakes

   Place the pans in the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 350°F

8. Cool Cakes

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely (about 15 minutes).

   Time: PT15M

9. Blend Frosting Base

   In the blender, combine the remaining 1½ cups pitted dates, ⅓ cup rolled oats, 1 teaspoon vanilla extract, and 1½ cups unsweetened plant milk. Blend until smooth.

   Time: PT5M

10. Add Coconut and Pecans

    Transfer the blended base to a bowl. Stir in 1½ cups shredded unsweetened coconut and 1 cup toasted, finely chopped pecans until evenly distributed.

    Time: PT2M

11. Assemble Cake

    Place one cake layer on a serving plate. Spread half of the frosting over the top. Place the second layer on top and frost the top and sides with the remaining frosting.

    Time: PT5M

Nutrition Facts

Calories

349

Protein

5.3 g

Carbohydrates

45.8 g

Fat

14.4 g

Fiber

7.4 g

Ingredient Substitutions

• Instead of Rolled Oats: Store‑bought oat flour
• Instead of Cocoa Powder: Unsweetened Dutch‑process cocoa
• Instead of Flax Meal: Chia seed meal
• Instead of Baking Powder: Aluminum‑free baking powder
• Instead of Pitted Dates: Medjool dates, Date paste
• Instead of Unsweetened Soy Milk: Unsweetened almond milk, Unsweetened oat milk
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Shredded Unsweetened Coconut: Desiccated coconut
• Instead of Pecans: Walnuts, Almonds

Equipment Needed

• Blender
• Mixing Bowl
• Whisk
• Measuring Cups
• Silicone 9‑Inch Cake Pans
• Parchment Paper
• Oven
• Spatula

Critical Steps — Do Not Skip

• Grinding oats into a fine flour
• Blending dates with hot water until completely smooth
• Using near‑boiling water to enhance chocolate flavor
• Not over‑mixing the batter
• Allowing the frosting to thicken before spreading (optional refrigeration)

Chef Tips from the Video

• Toast the pecans just until fragrant for maximum flavor.
• For extra chocolate depth, add a pinch of instant coffee powder to the dry mix.
• If you prefer a smoother frosting, blend the coconut with the dates before adding the pecans.

Troubleshooting

Storage

Refrigerator: Store cake slices in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Not recommended beyond 2 hours due to perishable frosting.

Make-Ahead Tips

• Bake the cake layers up to 2 days ahead; store wrapped in the fridge.
• Frosting can be prepared a day ahead and kept refrigerated; it will thicken.
• Assemble the cake just before serving for the freshest texture.

Frequently Asked Questions