baking · cooking · Dessert

Single Layer German Chocolate Cake

I made this quick cake for Kirk’s birthday. Being that we have a small family I couldn’t see any reason to make a big two layer cake (just to much temptation to eat it all!) The cake is vegan (not that I meant it to be, it just worked out that way!)

German Chocolate Cake
1 1/2 cups all-purpose flour, sifted and then measured
1 cup white sugar
1/4 cup unsweetened cocoa powder (not Dutch-processed)
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
5 Tbsp vegetable oil
1 cup warm water
1 Tbsp white vinegar
1 tsp pure vanilla extract


Preheat oven to 350° and place rack in center of oven.

In an ungreased 8″ square baking pan stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt – a fork helps distribute it quickly.

Add the oil, water, vinegar and vanilla extract. With a fork, mix all the ingredients together until well blended and smooth.

Bake for about 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. If desired, carefully insert a spatula under the cake to loosen, knock out and transfer to a plate before frosting.

Pecan-Coconut Frosting
3/4 fluid cup or 6 ounces canned evaporated milk
2/3 cup white sugar
1 egg, beaten slightly or 1/4 cup liquid egg substitute
1 tsp pure vanilla extract
1 1/3 c flaked or shredded coconut

1/2 cup finely chopped pecans
Extra coconut and pecans for topping:

Combine milk, sugar and egg in saucepan, stir constantly and bring to a boil over medium heat, stirring often. Remove from the heat and cool for a few minutes. Stir in the vanilla, coconut and pecans and frost your cake. Sprinkle extra coconut and pecans on top.

For best results chill the cake for a couple hours before serving and store leftovers in the refrigerator.

Note: On the recipe I used for my frosting it called for 1/4 cup butter. I left it out to save on fat. It produces a richer frosting to use it but you can get away without it. It all depends on your taste!


One thought on “Single Layer German Chocolate Cake

  1. Thanks for this! I changed a few things both to prove to myself I could bake, and to use some of the abundance of what I had. But it was great to have the PERMISSION to mix in the pan, and the SIZE was exactly what I was after. (My changes 3T oil, 1 egg, milk for water- but I wouldn’t hesitate to make again as written. And since I was after a quickie, I had one of those gross cans of frosting…)

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