Dairy Free German Chocolate Cake

No one will know it’s dairy free! Which is unfortunate, because you’re going to want to keep it all for yourself…

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For the cake batter itself, I use Tastes Better From Scratch‘s recipe. In fact, I’ve used this recipe for every dairy free chocolate cake I’ve made for the past five years. To make it dairy-free you’re going to substitute Country Crock Plant Cream instead of buttermilk, and I like to use dairy free butter instead of oil.

However, I use a different frosting recipe that has been in my husband’s family for many years.

Wall Family German Chocolate Icing Recipe

Ingredients:

1 cup sugar
3 heaping tablespoons all purpose flour
1/4 teaspoon
1 1/2 cups oat milk
1/2 cup dairy free butter
2 egg yolks
1 1/2 cups coconut flakes
1 cup chopped pecans

In a medium saucepan, mix together sugar, flour, salt, milk, butter, and egg yolks. Cook over medium heat until thick. Stir in coconut flakes and pecans. Let cool before icing cake.

I’ll be honest, I usually double this recipe because who doesn’t want extra icing!

And I use this chocolate cake base for every cake, like these:

I use this kit to decorate my cakes and usually make them dye free with these natural food dyes.

Please tag me on Instagram if you make a cake with this recipe or kit. I’d love to see!