Raw Triple-Layer German Chocolate Cake [Vegan, Gluten-Free]

Contents

Raw Triple-Layer German Chocolate Cake [Vegan, Gluten-Free]Ingredients You Need for Raw Triple-Layer German Chocolate Cake [Vegan, Gluten-Free]For the Chocolate Cream Frosting:For the Pecan and Coconut Topping:For the Cake Layers:How to Prepare Raw Triple-Layer German Chocolate Cake [Vegan, Gluten-Free]To Make the Frosting:To Make the Topping:To Make the Cake Layers:To Assemble:Nutritional Information

This decadent raw german chocolate cake is perfect for a crowd! It’s not only super chocolatey and rich, but it’s also raw, grain-free, AND soy-free so everyone in the family can get a slice! It will look absolutely beautiful on any dessert table and stand out among non-vegan counterparts. This raw german chocolate cake is absolutely amazing!

Raw Triple-Layer German Chocolate Cake [Vegan, Gluten-Free]

Ingredients You Need for Raw Triple-Layer German Chocolate Cake [Vegan, Gluten-Free]

For the Chocolate Cream Frosting:

2 cups chilled coconut cream
1 cup cacao powder
1/2 cups coconut nectar
1 teaspoon vanilla bean powder or vanilla extract

For the Pecan and Coconut Topping:

1 cup pecans
1 cup finely shredded unsweetened coconut
1 teaspoon vanilla bean powder or vanilla extract
1/8 teaspoon fine sea salt
3 tablespoons coconut nectar

For the Cake Layers:

1 cups coconut flour
1 1/2 cups almond flour
1 teaspoon vanilla bean powder or vanilla extract
1 1/2 cups cacao powder
3/4 cups coconut nectar
2 tablespoons almond butter

How to Prepare Raw Triple-Layer German Chocolate Cake [Vegan, Gluten-Free]

To Make the Frosting:

Place the coconut cream, cacao powder, coconut nectar, and vanilla bean powder in a medium bowl and whisk thoroughly. Refrigerate until firm, about 3 hours. Meanwhile, make the topping and cake layers.

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To Make the Topping:

Place the pecans, unsweetened coconut, vanilla bean powder, sea salt, and coconut nectar in a food processor. Process until the crumbs stick together lightly when you pinch the mixture between your fingers. You are looking for a fluffy texture, so do not over-process. Set aside and make the cake layers.

To Make the Cake Layers:

Place the coconut flour, almond flour, vanilla bean powder, cacao powder, coconut nectar, and almond butter in a food processor and process until a fine flour begins to stick slightly together.
Line a 4 1/2-inch springform pan with enough plastic wrap to come up over the sides and press one-third of the cake layer mixture into the pan.
Once you have evenly pressed the mixture into the pan, gently lift up on the plastic wrap and transfer the cake layer to a plate. Repeat this process two more times.
Wrap each cake layer individually in the plastic wrap and allow to firm up in the refrigerator while the frosting is firming.

To Assemble:

Once the frosting has thickened, remove the cake layers from the refrigerator. Place one cake layer on a plate and frost completely with an offset spatula. Sprinkle one-third of the pecan and coconut topping on top of the first frosted layer, then top with the second layer. Repeat until all the layers have been added and the cake is completely frosted all the way around. Use any remaining frosting to pipe around the edges for a pretty finish or refrigerate for use with another recipe. Top the cake with the remaining pecan and coconut topping. Serve immediately or store in the refrigerator for up to 2 days.

See also As the seasons change and crisp autumn air fills our lungs, our taste buds crave warm, comforting treats. As vegans, we know that doesn't mean sacrificing flavor or quality for the sake of compassion. Here are some top vegan essentials you need to create mouthwatering fall baking masterpieces:1. Apples – The quintessential fall fruit, apples bring a burst of juicy sweetness to your baked goods. Use them in pies, crisps, and cakes.2. Pumpkin puree – This velvety smooth ingredient is the backbone of many fall treats. From pumpkin pie to muffins, it's a game-changer.3. Maple syrup – With its rich, deep flavor, maple syrup elevates your baked goods to new heights. Use it in combination with other sweetener for added depth.4. Spices – Cinnamon, nutmeg, and ginger are fall's best-kept secrets. Add warmth and coziness to your treats with a pinch of these spices.5. Oat flour – A staple in many vegan baked goods, oat flour adds texture and wholesomeness to your creations. Try it in cookies or cakes.6. Coconut sugar – This low-glycemic sweetener is perfect for balancing flavors in fall baking. Use it 1:1 with refined sugar.7. Flaxseed – A great source of omega-3s, flaxseed also helps bind ingredients together in baked goods. Try using it as an egg substitute.8. Cashew cream – This creamy ingredient is a game-changer for vegan cheesecakes and frostings. Blend soaked cashews with lemon juice and maple syrup for the perfect topping.9. Brown rice flour – Adding a nutty flavor and satisfying texture, brown rice flour is great in baked goods that need an extra layer of complexity.10. Vanilla extract – A classic choice for many baked goods, vanilla extract brings warmth and familiarity to your creations. Use it sparingly for added depth.These top vegan essentials will help you create mouthwatering fall baking masterpieces that everyone will love. Get baking!

Nutritional Information

Total Calories: 6541 | Total Carbs: 597 g | Total Fat: 417 g | Total Protein: 138 g | Total Sodium: 907 g | Total Sugar: 323 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.