Mates! Minimalist Baker simply turned TEN! Are you able to imagine it? That’s 10 complete years on the web. This feels large.
An astute reader lately reminded us of our tenth anniversary and urged we have a good time with a birthday cake (GREAT IDEA, Caroline!). And so we’re doing simply that!
This cake is further particular for 2 causes:
- Not solely is that this cake horny (I imply, hubba hubba — have you ever seen her?).
- Nevertheless it additionally places to make use of one thing particular we’ve been engaged on for a very long time: our NEW PRODUCT LINE!
Minimalist Baker’s Chocolate Cake Combine
Let’s speak in regards to the baking combine. We’re SO excited in regards to the debut of our chocolate cake MIX! It makes the BEST chocolate cake we’ve ever had, and we’re not speaking finest vegan, gluten-free cake — we’re speaking finest chocolate cake EVER.
We created it for all of you who crave simplicity, have bother sourcing sure gluten-free flours, or don’t have room in your kitchen for a number of totally different flours to be able to get the suitable texture. Or, you simply need chocolate cake quick (we get it!).
Tips on how to Make Vegan Gluten-Free German Chocolate Cake
Now, this isn’t your traditional German chocolate cake. Actually, we expect it’s even higher. This impressed model has equally decadent layers of chocolate cake stuffed with a dreamy date-sweetened coconut pecan frosting. It’s vegan, gluten-free, and naturally sweetened. However no person will know!
Turning our chocolate cake combine into cake is so simple as whisking the combo in a bowl with oil, dairy-free milk, and vanilla, then baking. The toughest half is letting it cool totally earlier than devouring utterly.
As soon as your chocolate cake is nearly totally cooled, it’s time to start out making the coconut pecan frosting. Begin by toasting pecans and shredded coconut to reinforce their richness.
To imitate the caramel-like sweetness of traditional German chocolate cake frosting, we couldn’t assist however lean on nature’s caramel: dates. While you mix them with coconut cream and vanilla, the end result tastes like frosting. Thanks, mom nature!
While you stir the toasted coconut and pecans into the date caramel, you’ve acquired a wealthy, lovely, easy-to-spread frosting.
P.S. We examined this cake with the addition of chocolate ganache frosting. Whereas it was additionally scrumptious, we most popular letting the coconut-and-pecan frosting be the shining star.
Prime every cake with frosting for a three-layer magnificence.
All that’s left to do is slice it up and be part of us for the occasion!
We hope you LOVE this German chocolate cake! It’s:
& SO scrumptious!
It’s a crowd-pleasing dessert for any big day, together with birthdays, anniversaries, and even Chocolate Cake Day. (Do you know that’s a factor? Mark your calendar for January twenty seventh!)
Extra Chocolate Desserts
Thanks to every one among you on your help, encouragement, and celebrating scrumptious meals with us during the last 10 years! We actually couldn’t have made Minimalist Baker what it’s immediately with out your whole help. We’re SO grateful for you all. Now, let’s make some cake!
Servings 12 (Slices)
DATE COCONUT PECAN FROSTING
- 3 cups pitted medjool dates (30 giant dates yield ~3 cups or 540 g)
- 1 ⅓ cup uncooked pecans
- 1 ⅓ cup unsweetened shredded coconut (additionally referred to as dessicated coconut)
- 1/3 cup canned coconut cream (we like Savoy model)
- 3/4 tsp vanilla extract
- 1 wholesome pinch sea salt
Put together chocolate cake combine in accordance with package deal directions, utilizing three 6-inch spherical cake pans (our most popular methodology) or one 8-inch spherical cake pan. As soon as baked, take away your cake(s) from the oven and let relaxation within the pans for quarter-hour. Then rigorously invert onto cooling racks to let cool utterly (~2-3 hours).
As soon as the cake is sort of cooled, begin your frosting. Soften the dates by inserting them in a heatproof bowl and overlaying with boiling water. Put aside.
Preheat the oven to 350 levels F (176 C) and add pecans to a naked baking sheet. Bake for 7 minutes, then add the coconut and bake for one more 3-5 minutes (watching carefully to keep away from burning), till each are aromatic and barely darkened in coloration. Take away from the oven and let cool barely, then chop the pecans and put aside.
Drain the dates and place them in a meals processor. Add the coconut cream, vanilla, and salt, and switch the meals processor on. Pause just a few occasions, scraping down the perimeters, till the combination is lightened in coloration and really thick and clean (see photograph). Switch the combination to a medium mixing bowl and add within the toasted coconut and chopped pecans. Combine nicely to mix.
To frost the truffles, evenly divide the frosting between the layers and the highest of the cake. If you happen to made one 8-inch spherical cake, lower it in half horizontally to create two layers. We discover this best to do by inserting the cake on a plate or lazy susan (so it could rotate). Place one hand on high of the cake and, utilizing a big serrated knife within the different hand, lower into the cake whereas slowly rotating, till you’ve got gone all the way in which across the cake. Then divide your frosting between the 2 layers of cake.
We selected to depart the perimeters of the cake naked, however you may additionally use chocolate frosting for an additional candy and chocolaty contact!
Slice and serve at room temperature. Leftover cake will maintain coated at room temperature for 3-4 days. To increase the lifetime of your cake, it may be refrigerated, simply make certain to take away from the fridge just a few hours earlier than serving for finest texture!
*Chocolate cake choices: For do-it-yourself, attempt our Vegan Gluten-Free Chocolate Cake, 1-Bowl Chocolate Hazelnut Cake (Vegan + GF), or 1-Bowl Vegan Chocolate Cake.
*Prep time contains cooling the truffles.
*Vitamin info is a tough estimate calculated with our packaged Chocolate Cake Combine and substances used to organize it.
Serving: 1 slice Energy: 412 Carbohydrates: 47.4 g Protein: 5.3 g Fats: 25.9 g Saturated Fats: 11.3 g Polyunsaturated Fats: 4.3 g Monounsaturated Fats: 8.8 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 300 mg Potassium: 410 mg Fiber: 7.4 g Sugar: 31.8 g Vitamin A: 44 IU Vitamin C: 0 mg Calcium: 122 mg Iron: 1.8 mg