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German Chocolate Cake
Makes two 8 inch cakes
Ingredients
Wet:
1 1/2 cups apple sauce
1 cup date syrup
1 cup plant milk
1 1/2 tbsp apple cider vinegar
1 ½ tsp vanilla extract (I used 1 tsp of vanilla bean powder, which is my favorite)
Dry:
3 cups homemade oat flour (ground from rolled oats)
* Note: If you’re using store bought oat flour, use 2 1/2 scant cups
2 cups almond flour
1 1/8 cup cocoa powder
3 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Chocolate frosting:
5 tbsp cocoa powder
1 tsp vanilla extract (I used 3/4 tsp vanilla bean powder, which is my favorite)
12 medjool dates
2 heaping tbsp nut butter
3/4 cup hot water
Filling:
1 ½ cups date paste ( see recipe here: https://youtube.com/shorts/2GQZ-WAe9mM)
1 cup shredded coconut
2 cups pecans, chopped
1 tsp vanilla extract (I used 3/4 tsp vanilla bean powder, which is my favorite)
⅓ cup plant milk, adjust to desired consistency
Instructions:
Combine the wet ingredients in a bowl and set it aside.
In a separate bowl combine the dry ingredients.
Combine the wet and dry ingredients and mix until completely combined.
Divide the batter equally between two 8 inch parchment-lined pans.
Bake at 350 F for 20-25 minutes, or until cakes are slightly firm when gently pressed in the middle. Allow the cakes to cool for 10 minutes in the pan. Transfer them to a cooling rack to cool completely.
Prepare the chocolate frosting by combining all the ingredients in a high-speed blender and blending until completely smooth. Stop to scrape the sides of the pitcher as necessary.
Next, prepare the german chocolate cake frosting by combining all of the ingredients in a bowl.
Assemble the cake by placing 1 cake onto a plate or cake platter. Evenly spread ⅔ of the german chocolate cake frosting on top of the cake. Add the second cake on top. Frost the whole cake with chocolate frosting. Use the remaining ⅓ of the german chocolate frosting to frost only the top of the cake. Sprinkle with some extra shredded coconut. Slice and enjoy!
