You've probably been inundated with the proverbial "new year new you" posts of cleansing foods filling your feeds and inboxes. I too was in that head space heading into the new year, thinking of light refreshing raw recipes to share on the blog. But then my man came to me and said, "You owe me a German chocolate cake, you know..." Referring to how he missed out on Thanksgiving desserts because he stayed behind when Iley and I visited family in Maine, and I didn't make any sweets for our Christmas dinner. So here I was, conflicted, "January is for posting juices and salads," a little voice spoke to me, and another voice said, "oh f*ck it, cake is always a good idea". Cake wins.
I'd had only become acquainted with the deliciousness that is German chocolate cake in my late twenties. Maybe 6 or so years ago my sister-in-law made one when we were living together and my husband has requested it ever since. The sweet topping of coconut and pecan in a thick caramel-ly frosting will do that to anyone with a sweet tooth. German chocolate cake is not actually from the old country. The original recipe was first published in 1957 by a woman in Texas named Mrs. George Clay, who named it after the brand of baking chocolate she used in the cake, Baker's German's Sweet Chocolate.
Now, I love the chocolate cake recipe I adapted from an old war-time recipe I found that I've shared on the blog before, so I stuck with that tried and true recipe for the actual cake layers. The frosting is made with coconut milk, maple syrup, vanilla, arrowroot to thicken, chopped pecans and shredded coconut. The sweet frosting goes well with this not-too-sweet moist chocolate cake. All you'll need is a tall glass of ice-cold plant-based milk to go with it.
Recipe after the jump...
German Chocolate Cake
makes one 2-layer 8" round cake