The BEST German Chocolate Banana Bread Cake layered with delicious caramel coconut filling and decadent chocolate frosting. This cake is no joke! Every bite is filled with the perfect combination of moist cake, chocolate, coconut, caramel, and pecans. German Chocolate Cake is a classic but have you ever had a gluten free and vegan version? This gluten free and vegan adaptation of German Chocolate Cake will be gone in a matter of minutes once you take the first bite.
If you’re anything like me, you already have a long list of things to make this holiday season. This rich and delicious German Chocolate Cake is a must! Super moist cakes sandwiched between delicious caramel coconut filling and chocolate frosting will not disappoint!
This cake does take a little bit of time, so let’s get started. First up, you need to gather all the ingredients. For the cake you will need1 package GoNanas Limited Edition Fudge Brownie Banana Bread Mix, oat flour, baking powder, yogurt, almond milk, and coconut extract. You will also need a few simple ingredients for the chocolate frosting or you can purchase store bought frosting. If you are feeling ambitious and want to make frosting from scratch you will need: vegan butter, vegan cream cheese, vanilla extract, lemon juice, salt, nut butter of choice, cocoa powder, monkfruit powdered sweetener (or powdered sugar), and almond almond milk. For my favorite part, the caramel coconut filling, you will need: coconut cream, coconut sugar, salt, vanilla, shredded coconut, and pecan chips.
Once you have gathered all the ingredients, it is time to start making this magical German Chocolate Cake!
Let’s start with the cake. First, preheat the oven to 350° F. Grease 2 8-inch cake pans with nonstick spray and line with parchment paper. Mix together all cake ingredients. Pour the batter into the prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.
While the cake is cooking it is time to get started on the chocolate frosting (or sub for store bought).
With a standing or handheld mixer, whip together the vegan butter, cream cheese, nut butter, lemon juice, and vanilla. In batches, sift in the powdered sweetener, and cocoa powder alternating with the milk as needed until you reach your desired consistency.
Lastly, we need to make the caramel coconut filling! In a saucepan over medium heat, whisk together the coconut sugar and coconut cream. Stirring constantly until the mixture begins to thicken and caramelize. Whisk in the salt and vanilla extract.Place the mixture in the fridge to cool. When the caramel is cooled, fold in the shredded coconut and pecan chips.
When the cakes are done, cool completely before removing from the pan and filling them with the coconut caramel and topping them with the chocolate frosting. ET VIOLA!