Decadent Non-Dairy Chocolate Cake with a Rich German Chocolate Frosting Recipe

This non-dairy chocolate cake is perfect for those with lactose intolerance or dairy allergies, as it is made without any dairy products. The rich German chocolate frosting adds a delicious twist to this classic dessert, making it a crowd-pleaser for all occasions.

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 cup non-dairy milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 cup non-dairy butter
• 1 cup brown sugar
• 1/4 cup non-dairy milk
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the non-dairy milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
4. Gradually stir in the hot water until the batter is smooth.
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. To make the German chocolate frosting, melt the non-dairy butter in a saucepan over low heat.
8. Stir in the brown sugar and non-dairy milk, cooking until the mixture thickens.
9. Remove from heat and stir in the vanilla, coconut, and pecans.
10. Let the frosting cool slightly before spreading it on top of one of the cooled cakes.
11. Place the second cake on top and frost the top and sides with the remaining frosting.
12. Serve and enjoy!

Interesting Facts