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.

Traditional German Chocolate Cake

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.