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German Chocolate Cake
8-10 servings

[ INGREDIENTS ]

CAKE

Almond Milk
Apple Cider Vinegar
Applesauce
Vanilla
All-Purpose Flour
Coconut Sugar
Cocoa Powder
Baking Soda
Baking Powder
Salt
Chocolate
Coconut Oil

COCONUT CONFECTION SYRUP

Coconut Milk
Coconut Flour
Cornstarch
Coconut Sugar
Coconut Oil
Vanilla
Maple Syrup

ADDITIONAL FROSTING INGREDIENTS

Powdered Sugar
Unsweetened Shredded Coconut
Pecans

[ INSTRUCTIONS ]

1. Preheat oven to 350 F or 180 C.
2. Grease two ( 8 Inch ) cake pans with coconut oil and dust with cocoa powder.
3. Combine :
   
   1 1/2 Cups Almond Milk;
   2 Teaspoons Apple Cider Vinegar;
   and let sit for a few minutes.
4. Add in :
   
   1 1/4 Cups Applesauce;
   1 Tablespoon Vanilla;
   1/2 Cup Almond Milk;.
5. Stir until well combined.
6. Add :
   
   2 Cups All-Purpose Flour;
   1 1/3 Cups Coconut Sugar;
   1/2 Cup Cocoa Powder;
   2 Teaspoons Baking Soda;
   2 Teaspoons Baking Powder;
   1/2 Teaspoon Salt;
   8 Ounce Chocolate, Melted;.
7. Mix well until no lumps remain.
8. Lastly, add :
   
   2/3 Cup Coconut Oil, Melted;
   and stir until completely combined.
9. Divide batter evenly between two prepared pans and bake in preheated oven for 25 to 30 minutes, or until center is set and a toothpick can be cleanly removed.
10. Cool on a wire rack.
11. Meanwhile, over low-medium heat, combine :
    
    1 Can ( 14 ounce ) Coconut Milk;
    2 Tablespoon Coconut Flour;
    1 Tablespoon Cornstarch;
    1/4 Cup Coconut Sugar;.
12. Stirring constantly, bring to a simmer or soft boil, and then remove from heat.
13. Immediately stir in :
    
    1 Tablespoon Coconut Oil;
    1 Teaspoon Vanilla;
    2 Tablespoon Maple Syrup;
    until everything is melted and evenly combined.
14. In a separate bowl, sift :
    
    4 Cups Powdered Sugar;
    and set aside.
15. Add approximately 1/3 - 2/3 of coconut confection syrup to the powdered sugar until the mixture reaches a frosting consistency.
16. This may vary based on how smooth or thick you want your frosting.
17. Add in :
    
    1 1/2 Cup Unsweetened Shredded Coconut;
    1/2 Cup Pecans, Chopped;
    and stir well to combine.
18. Let sit in fridge or freezer until assembly.
19. Once fully cool, invert on cake round onto your platter.
20. Spoon half of the frosting on top.
21. Invert the second cake directly on top of the first, and top with remaining frosting.
22. Garnish with additional pecans, if desired.

::: View the original recipe for German Chocolate Cake at whiskandshout.com