Friends! Minimalist Baker has just turned 10! Can you believe it? It’s been ten years since the Internet was launched. This is a big deal.

A reader reminded us recently of our 10th Anniversary and suggested that we celebrate it with a cake. (GREAT IDEAS, Caroline!) We’re celebrating our 10th Anniversary with a birthday cake (GREAT IDEA, Caroline!).

This cake is special in two ways:

  1. This cake is not only sexy but also a great way to get your friends together. ).
  2. It also makes use of something we’ve worked on for years: our

Minimalist Baker’s Chocolate Cake mix

Let’s talk baking mix. Our chocolate MIX is a huge hit! This is the best chocolate cake that we have ever tasted. And we don’t mean the best gluten-free, vegan cake. We’re talking about the best chocolate cake EVER.

It was created for those who are looking for simplicity, can’t find certain gluten-free grains, or lack the space in their kitchen to store several different types of flour. You may want to make chocolate cake quickly. ).

How to make vegan, gluten-free German chocolate cake

This isn’t the classic German chocolate cake. We think it is even better. This version is a similar combination of layers of rich chocolate cake with a coconut pecan frosting sweetened by dates. This cake is vegan. Gluten-free. . with natural sweetener. Nobody will ever know!

It’s easy to turn our Chocolate Cake Mix into cake. Whisk the mix with oil, dairy-free milk (or water), and vanilla before baking. It’s best to let it cool completely before eating.

After your cake has almost completely cooled down, you can start making the Coconut Pecan Frosting. To enhance the richness of pecans, shredded Coconut, and Coconut oil, toast them first.

Dates are nature’s caramel. The result is a frosting-like taste when you combine dates with coconut cream, vanilla, and other flavors. Mother Nature, thank you!

You can create a beautiful frosting by mixing the toasted pecans and Coconut into the date caramel.

P.S. This cake was tested with chocolate frosting. Although it was also delicious, we preferred to let the coconut and pecan frosting be its shining star.


Chocolate Cake

  • Package Minimalist Chocolate Cake + Cupcake mix


  • 3 cups pitted Medjool dates (30 large date yields 3 cups (540 g)
  • 1 1/3 cup raw pecans
  • Unsweetened Coconut shredded (also known as desiccated Coconut): 13 cups
  • We like Savoy coconut cream.
  • 3/4 tsp vanilla extract
  • Sea salt is a healthy addition to any meal.


  • Follow the instructions on the package to prepare Chocolate Cake Mix. Follow the baking instructions provided on the box if you are using an 8-inch round pan. If you are using three 6-inch cake pans, bake the cake for 20-25 mins, or until it has pulled away slightly from the edges of the pan and the toothpick or knife comes out clean.
  • After baking, remove the cake(s) and allow it to rest in its pans for at least 15 minutes. Invert carefully onto cooling racks and let chill for 2 to 3 hours.
  • Start frosting the cake once it is almost cooled. Place the dates in a heatproof dish and cover with boiling water. Set aside.
  • Preheat the oven to 350°F (176°C) and place pecans on a baking sheet. After 7 minutes of baking, add the Coconut. Continue to bake for an additional 3-5 minutes. Let the Coconut cool down, and then remove it from the oven. Chop the pecans and place them aside.
  • Place the dates in a processor. Turn on the food processor and add the coconut cream, salt, and vanilla. Stop the food processor a few times and scrape the sides until the mixture becomes lighter in color, thicker, and more smooth (see picture). Add the chopped pecans and toasted Coconut to the mixture in a medium bowl. Mix to combine.
  • Divide the frosting evenly between the layers of the cake and the top. Cut the cake in half horizontally if you have made a round 8-inch cake. This is easiest done by placing the cake onto a lazy susan or plate (so that it can be rotated). With one hand, place the cake on a plate or lazy Susan. Then, with a serrated knife, slowly turn the cake, cutting into it. Divide your frosting evenly between the two layers.
  • You could use Chocolate Frosting to add a sweet and chocolatey touch.
  • Slice the cake and serve it at room temperature. The leftover cake can be stored at room temperature and covered for up to 3-4 days. You can refrigerate your cake to extend its life. Just remove it from the fridge a few hours prior to serving.

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