Vegan German Chocolate Cake

A vegan german chocolate cake decorated with pink rosettes and gold sprinkles.

5 from 4 reviews

This really is the BEST Vegan German Chocolate Cake ever! It’s super moist, rich and layered with delicious vegan caramel with toasted coconut and layers of fluffy vegan buttercream frosting.



Dry Ingredients:

Wet Ingredients:

Vegan Caramel

Vegan Vanilla Buttercream



Vegan Caramel Sauce:

  1. Start the caramel by combining the coconut milk, maple syrup and salt on the stovetop in a medium heavy bottomed pot. Bring to a boil over medium-high heat, stirring to make sure it’s combined well and doesn’t boil over.
  2. Reduce to medium heat and let the mixture boil down for 40-45 minutes, stirring occasionally.
  3. Once the caramel mixture has boiled down for 40-45 minutes, add in the coconut oil and vanilla and stir till incorporated.
  4. Reduce the heat to medium low and simmer the caramel for another 15-20 minutes, or until it’s thick and resembles a rich caramel color. Don’t rush the process and stir frequently to prevent burning.
  5. Remove the caramel from heat and transfer to a bowl to let cool for 5 minutes.
  6. White the caramel is cooling, toast the coconut in a medium saucepan over medium high heat until golden brown (3-5 minutes). Stir frequently to brown evenly and prevent burning. Remove from the pan to a separate plate or bowl to prevent further browning.
  7. After the caramel has cooled for about 5 minutes, stir it vigorously until it’s creamy, shiny and smooth.
  8. Add 1 and 1/2 cups of the toasted coconut to the caramel and stir till incorporated. Place in the fridge to thicken.

Vegan Chocolate Cake:

  1. Preheat oven to 350 degrees F. and prepare three 6 inch cake pans by lining the bottom with parchment (not wax!) paper and spraying the sides with cooking spray. Set pans aside.
  2. Mix the dry ingredients together in a large mixing bowl by hand, or  in an electric mixer with a paddle attachment.
  3. In a medium bowl, mix together the wet ingredients.
  4. Add the wet ingredients to the dry, and mix till combined.
  5. Pour about 2 1/2 cups of batter into your cake pans.
  6. Cook at 350 degrees F. for 30-35 minutes or until the top of the cake is set and springy to the touch and a toothpick comes out clean.

Vegan Vanilla Buttercream

  1. Mix the softened, room temperature vegan butter (earth balance or other) with the powdered sugar and vegetable shortening in a mixer with the whisk attachment until soft and fluffy.
  2. Add the vanilla extract and cashew milk till creamy and you’ve reach your desired consistency.


*I use SO Delicious Dairy Free Coconut Milk Vanilla Yogurt Alternative. It’s thick, creamy and vegan certified!

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