Raw Vegan German Chocolate Cake

June 11th is National German Chocolate Cake Day! For those unfamiliar with this delicious cake, it’s a chocolate layer cake that’s topped and filled with a rich coconut  and pecan frosting.

Despite the name, German chocolate actually has nothing to do with Germany. It’s actually named after Sam German, an Englishman who worked for the U.S. company Walter Baker & Company. Mr. German created a mild and smooth chocolate for baking in 1852, and it was originally named Baker’s German’s Sweet Chocolate. German chocolate cake as we know it became popular after Mrs. George Clay, a Texas housewife, submitted the recipe to a Dallas newspaper in 1957. General Foods, who took over Walter Baker & Company, sent the recipe to newspapers nationwide in an effort to sell more of their chocolate. It’s said that publication of the recipe increased sales of Baker’s German Sweet Chocolate by as much as 73%, and the cake went on to become national staple.

We can’t think of a better way to celebrate the day than with this raw vegan German Chocolate Cake from Practically Raw Desserts by Amber Shea Crawley!

Ingredients:
For the Cake:

• 1/2 cup unsweetened apple- sauce
• 3/4 cup date syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 1/8 teaspoon sea salt
• 1/2 cup cacao powder
• 1/2 cup almond flour
• 1/2 cup coconut flour
• Stevia to taste (optional)

For the Frosting:

• 3/4 cup date syrup
• 1/2 cup dry pecans, chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 teaspoon lemon juice
• 1/8 teaspoon sea salt

Preparation:
Cake: In a food processor or stand mixer, combine the applesauce, date syrup, vanilla, lemon juice, and salt. Blend until smooth and combined. Add the cacao powder and blend until smooth. Add the almond flour and blend again until smooth. Add the coconut flour and pulse or blend until well-combined. The mixture will be very thick and dough- like. Taste the batter, and if you think it needs a little more sweetness, pulse in stevia to taste.

Make It Raw: Press the batter firmly and evenly into a 5- or 6-inch round springform pan (lined with waxed or parchment paper for easy removal, if desired). Remove the sides of the pan and carefully invert the cake onto a Teflex-lined tray. Dehydrate at 115°F for 1 hour (for a moist, pudding-cake-like texture) or 2 hours (for a drier crumb), flipping over halfway through, until the cake has firmed up slightly and the surface feels dry.

Make It Baked: Preheat the oven to 250°F. Press the batter firmly and evenly into a 5- or 6-inch round springform pan (lined with parchment paper for easy removal, if desired). Remove the sides of the pan and carefully invert the cake onto a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, flipping over halfway through, until the cake has firmed up slightly and the surface feels dry.

Make It Easy: Press the batter firmly and evenly into a 5- or 6-inch round springform pan (lined with waxed or parchment paper for easy removal, if desired). Refrigerate or freeze the cake until firm.

Frosting: To make the coconut-pecan frosting, place all frosting ingredients in a medium bowl and stir together until combined. Alternatively, pulse all frosting ingredients together in a food processor.

When the cake is ready, top it with an even layer of the frosting. Serve immediately or refrigerate until ready to serve. If refrigerated, remove the cake from the fridge about 15 minutes before serving. 

Snugly wrap leftover cake in plastic wrap and store in the refrigerator for up to 4 days.

Substitutions:

• Date Syrup: 1/2 cup maple syrup, coconut nectar, agave nectar, or any other liquid sweetener plus 1/4 cup water
  
• Cacao powder: unsweetened cocoa powder or carob powder
• Almond flour: cashew flour or any other nut flour
• Pecans: walnuts

Chef’s Tip:
To make a larger cake in an 8- to 9-inch springform pan, simply double the recipe. This cake tastes best after overnight (or longer!) refrigeration, and will keep well in the fridge for several days.

Makes 8 servings.