German Chocolate Cake has always been on my top three favorites list of all time
Perhaps that is why I have made it so many different ways
And today I am sharing German Chocolate 3 ways!
From the traditional caramel pecans and coconut topping with classic chocolate cake layers
Now for a lowest sugar option where the usual sticky, gooey sugar loaded filling has been replaced with datesÂ
Of course I then paired up my famous vegan chocolate cheesecake with my favorite German Chocolate topping
Two of my favorite things together in one fabulous dessert!
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WATCH THE YOUTUBE VIDEO FOR THE LOWEST SUGAR OPTION!
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Notes for Success
The recipes that follow are for the German Chocolate filling only
Whether you decide to use the refined sugar free version for your German Chocolate Cake or the traditional recipe
You won’t go wrong since both of them are out of this world!
Both recipes can be used as fillings for cakes and toppings as well!
Choose my Chocolate Cheesecake Recipe or Chocolate Cake layersÂ
If you are making the Chocolate Cheesecake you will only need Half of the recipe listed below of the traditional version
Since you only need about 2 cups for the topping
Layer cakes using the traditional recipe listed below will fill and top a 3-layer 7″ cake
However the refined sugar free version must be DOUBLED to fill and top that same size cake
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Yield: 3-4 cups
German Chocolate 3 ways
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
TRADITIONAL RECIPE
- Plant Milk 1 cup (237ml)
- Granulated Sugar ¾ cup (150g)
- Cornstarch 1 Tablespoon (8g)
- Vegan Butter 4 Tablespoons (56g)
- Vanilla Extract 2 teaspoons (10ml)
- Sweetened Flake Coconut 1½ cups
- Lightly Toasted Pecans 1 cup
REFINED SUGAR FREE RECIPE
- Medjool Dates 1 cup packed (170g)
- Plant Milk ½ cup (120ml)
- Salt pinch
- Shredded Un-Sweetened Coconut 1 cup (120g)
- Toasted Pecans ¾ cup (100g)
Instructions
- FOR THE TRADITIONAL RECIPE
- In a medium sauce pot combine the sugar & cornstarch together with a whisk & then add the plant milk
- Bring to a boil over medium high heat stirring constantly to avoid scorching the bottom
- Once the custard has boiled remove from the heat & add the vanilla extract & vegan butter & whisk until completely melted in
- Transfer the custard to a large bowl & add the pecans & coconut, mix well
- Refrigerate to cool completely & then use for filling or topping your cakes OR fill your cakes right away using the “Cake Ring Mold Build Method”
- FOR THE REFINED SUGAR FREE RECIPE
- First remove the pits from the dates, then combine the pitted dates, plant milk and salt in a high speed blender or food processor.
- Blend smooth then fold in the coconut and toasted pecans
- If the mixture seems too stiff add a tablespoon or two of hot water to loosen
Notes
Both versions of German Chocolate filling should be kept refrigerated
I do not freeze custard based desserts, but the refined sugar free version will freeze nicely
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