Vegan German Chocolate Cake

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• 1 cup unsweetened soy milk
  Ingredient note

  Source: 1 cup unsweetened soy milk
• 1 tablespoon apple cider vinegar
  Ingredient note

  Source: 1 tablespoon apple cider vinegar
• 2 cups all purpose flour
  Ingredient note

  Source: 2 cups all purpose flour
• 1 3/4 cups + 1/2 cup granulated sugar
  Ingredient note

  Source: 1 3/4 cups granulated sugar; Source: 1/2 cup granulated sugar
• 3/4 cup + 3/4 cup natural cocoa powder
  Ingredient note

  Source: 3/4 cup natural cocoa powder; Source: 3/4 cup natural cocoa powder
• 2 teaspoons baking powder
  Ingredient note

  Source: 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
  Ingredient note

  Source: 1 1/2 teaspoons baking soda
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1/2 cup neutral flavored oil (I used avocado oil)
  Ingredient note

  Source: 1/2 cup neutral flavored oil (I used avocado oil)
• 2/3 cup unsweetened applesauce
  Ingredient note

  Source: 2/3 cup unsweetened applesauce
• 1 tablespoon + 2 teaspoons + 2 teaspoons pure vanilla extract
  Ingredient note

  Source: 1 tablespoon pure vanilla extract; Source: 2 teaspoons pure vanilla extract; Source: 2 teaspoons pure vanilla extract
• 1 cup boiling hot water
  Ingredient note

  Source: 1 cup boiling hot water
• 1 cup full fat coconut milk
  Ingredient note

  Source: 1 cup full fat coconut milk
• 2 tablespoons cornstarch
  Ingredient note

  Source: 2 tablespoons cornstarch
• 1/4 cup vegan butter
  Ingredient note

  Source: 1/4 cup vegan butter
• 1/2 cup brown sugar, packed
  Ingredient note

  Source: 1/2 cup brown sugar, packed
• 1 cup chopped pecans
  Ingredient note

  Source: 1 cup chopped pecans
• 1 cup sweetened shredded coconut
  Ingredient note

  Source: 1 cup sweetened shredded coconut
• 1 cup vegan butter, softened
  Ingredient note

  Source: 1 cup vegan butter, softened
• 3 1/2 cups powdered sugar
  Ingredient note

  Source: 3 1/2 cups powdered sugar
• 4 tablespoons unsweetened soy milk, as needed
  Ingredient note

  Source: 2-4 tablespoons unsweetened soy milk, as needed; upper source range endpoint used for shopping.

1. Preheat the oven to 350 degrees F and spray two 8-inch round cake pans with oil. I also line them with a circle of parchment paper for easy removal.
2. Measure 1 cup of soy milk and add the tablespoon of apple cider vinegar to it. Stir and set aside to curdle.
3. In a large bowl (I use my stand mixer with whisk attachment), add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
4. To the bowl with the dry ingredients, add the oil, applesauce, vanilla and milk/vinegar mixture. Mix on medium speed, either with a hand mixer or a stand mixer, until well combined. Scrape down the sides as needed.
5. Lower the speed and slowly pour in the boiling hot water, continuing to mix until combined. The batter will seem runny, which is correct.
6. Divide the batter evenly between the pans and bake for 35-37 minutes, or until a toothpick inserted comes out clean. After 10 minutes of cooling in the pans, carefully invert the cakes onto a wire cooling rack to cool completely.
7. In a glass measuring cup or bowl, whisk together the coconut milk and cornstarch until the cornstarch is dissolved.
8. In a medium saucepan, melt the vegan butter over medium heat, then add the brown sugar, granulated sugar and coconut milk/cornstarch mixture and stir to combine. Stir for 5 minutes. It should be bubbling and look like thin caramel. It will thicken as it cools.
9. Remove from heat and stir in the vanilla, chopped pecans and coconut flakes. Allow it to cool completely before layering.
10. Make sure your vegan butter is softened but not at all melted. If it's melted the frosting will be runny and not work.
11. Add the vegan butter to a large bowl, and beat with an electric mixer (or stand mixer with whisk attachment) for about 2 minutes, until creamy.
12. Sift in the cocoa powder if clumpy and add the powdered sugar, vanilla and 2 tablespoons of soy milk. Beat on low speed until the powdered sugar starts to incorporate, then increase the speed and beat for 3-4 minutes, until well combined and fluffy. Scrape down the sides of the bowl as needed.
13. If the frosting is too thick, add another tablespoon or two of soy milk. If it's too thin, add additional powdered sugar until you have a spreadable frosting.
14. Place one cake layer on your cake stand or plate. Smooth a thin layer of chocolate frosting over the cake layer, then spoon half of the coconut pecan mixture on top, spreading it into a smooth layer. Leave 1/2 inch between the filling and the edge of the cake.
15. Stack the second cake layer on top, then spread chocolate frosting over and on the sides of the whole cake. I also piped some frosting in a circle on top, which helps contain the coconut pecan mixture.
16. Spoon the rest of the coconut pecan filling on top of the cake. Serve and enjoy!