Homemade Birthday Cake was the norm when I was growing up, every member of my family had their GO TO cake. Mine was lovely layered cake known as German Chocolate Cake. It had this really yummy frosting made with pecans and coconut and I simply couldn’t think of anything better.
This cake is named for a man not the country!
Travel forward with me to 2019 and I have re-fashioned my childhood cake into a more whole food version that tastes just as special as it always did! In this version, the white flour and white sugar have been replaced with wholefood options. And if you want the cake to be VEGAN, the eggs can be replaced too! WOW, so is this really a cake? Yes it is and its every bit as good as the original.
So what magic did I spin to create this cake?
It starts with replacing the flour. Which I did my using pre-cooked quinoa. I then replaced the white sugar with coconut sugar. Now I could have used rapadura sugar here, however, I really like the caramel taste of coconut sugar. I don’t have an issue with eggs, however, I have many friends who either can’t eat eggs or are vegan, so I have included an option to use chia gel as an egg replacement. You could also use powered egg replacement, however, I wanted to keep this as a whole food cake so chia was the better option.
The result, is a moist, yummy, chocolatey cake worthy of being someones favorite Birthday Cake! With the perfect pecan and coconut frosting. YEAH!
For the frosting, the sugar was replace with whole majool dates – the rest is almost the same, unsweetened coconut and fresh raw pecans. Its the perfect frosting for this cake. Whats more, you can make this cake as a single layer, double layer or turn it into cup cakes. The choice is yours. I hope you love this cake as much as I do and make it often.
Ah, Cake! Homemade German Chocolate Cake
- • 2 cups organic quinoa, pre-cooked
- • 1/3 cup almond milk ( or non nut milk like oat, rice, coconut)
- • 4 organic eggs (use chia seed gel for vegan option see notes)
- • ½ cup coconut oil (melted)
- • 1 teaspoon vanilla extract
- • ¾ cup coconut sugar
- • ½ cup raw cacao powder
- • ¼ teaspoon cinnamon
- • ½ teaspoons baking powder
- • ½ teaspoon baking soda
- • ½ teaspoon Sea salt
- • 16 Medjool dates, pitted
- • Water to cover dates in bowl
- • ¼ cup water
- • ¾ cup coconut, organic, unsweetened, finely shredded
- • ½ cup organic pecan
Make it like so....
- 1. Preheat oven to 180 C. (350F) Grease and line a 9-inch cake pan with a round of parchment paper at the bottom (single layer – use 2 cake pans for double layer)
- 2. Melt coconut oil.
- 3. Put the quinoa, milk, eggs, melted coconut oil, and vanilla into a food processor fitted with the metal “S” blade. Pulse to combine and then process until smooth, this will take about 30-60 seconds.
- 4. Add the coconut sugar, cacao powder, baking powder, baking soda, cinnamon and salt to the bowl and pulse to combine well.
- 5. Bake - For a single layer cake: Pour batter into the prepared pan and bake for about 35-40 minutes or until a toothpick poked in the centre comes out clean.
- Let the cake cool on a rack for about 15 minutes before turning out of the pan.
- For the cupcake option: Divide batter into paper cupcake liners in muffin pan, filling 2/3 full and bake 15-18 minutes or until a toothpick comes out clean.
- When the cake or cupcakes are completely cool, frost as desired.
- Frosting How to....
- 1. Place 16 pitted in enough water to cover. Soak for 20-30 minutes to soften.
- 2. Drain water from dates, reserving ¼ cup for processing
- 3. Place dates in food processor with “S” blade. Add reserved date water.
- 4. Process till smooth and creamy
- 5. Add pecans and coconut, mix till blended.
To make Chia/ or Flax Seed egg replacement you will need
4 tbsp whole raw flax or chia seeds, ( do not use pre-ground)
12 tbsp water
Using a spice grinder or mortar and pestle, grind the flax or chia seeds into a fine meal.
Combine the fine meal with the 12 TBSP of water. Mix well and allow to set before using in your cake mix.
Chia will need at least 15 minutes in the fridge, but an hour is better if you have the time. This gives your egg re placer plenty of time to thicken.
If you use Flax, it generally needs 1 full hour in the fridge. Once thickened, you will have the equivalent of four eggs to substitute in your cake.
Patricia of Warmly Nourished