Simple Chocolate Cake

This is a recipe for a simple German chocolate cake. Not German as in pecan frosting and German’s chocolate but German as in well, Germany.
I didn’t come up with this recipe myself, in fact, it’s all over the internet in many different versions. Usually it goes like 200 g of this, 200 g of that, etc., which makes the recipe the equivalent of an US pound cake.

I guess the only new thing about my cake is that the recipe calls for whole spelt flour, some unrefined brown sugar and that it is vegan. If you look at the picture, you might think the cake is very dense, but it is definitely not. It is moist with a light melt in your mouth like texture. And of course it has lots of chocolate flavour!

Simple Chocolate Cake

240 g (2 cups) whole spelt flour
1 tablespoon baking powder
1/4 teaspoon salt
200 g (3/4 cup + 3 tablespoons) coconut oil, chopped*
150 g (5.3 oz) bittersweet chocolate, chopped
2 tablespoons instant coffee powder
100 g (1/2 cup) sugar
100 g (1/2 cup) muscovado/mascobado sugar
240 g ( 1 cup) silken tofu

* I use refined but non-hydrogenated coconut oil. In Germany it is available in almost every supermarket in 250 g blocks. You can also get this kind of oil at Asian grocery stores, where it is usually sold in glass jars or bottles.

Preheat oven to 180°C (350°F) and grease a loaf pan.

Add flour, baking powder, and salt to a bowl and stir until well mixed.

In a small saucepan combine coconut oil and chocolate. Melt over low heat, stirring constantly. Set aside and let cool to room temperature.

In a bowl, combine coffe powder, sugars and tofu. Blend until smooth. You can use a handheld blender or your handheld mixer for this. Add chocolate mixture and blend again. Pour wet ingredients into dry and beat with your handheld mixer until smooth, about 30 seconds. Pour into loaf pan and bake for 55 minutes. Check the cake from time to time and if the top gets to dark, cover with aluminium foil. After the baking time is up, a toothpick probably won’t come out totally clean, but don’t worry about that. Let the cake cool for 20 minutes, remove from pan and let cool completely.

To make the frosting combine 100 g of bittersweet chopped chocolate with 1 tablespoon of coconut oil or margarine and melt in a water bath. Stir until smooth and frost the cake. Let cool until the frosting is dry.


  • Anna
    4 years ago

    Hi Mihl,
    Ich habe den Kuchen gerade mit einigen Änderungen nachgebacken, weil ich meine Reste verwerten wollte. Er ist fantastisch geworden.
    Ich habe eine ganze Packung Seidentofu, also 400 gr., genommen, etwas mehr von allen anderen Zutaten, zusätzlich 100 gr. Haselnüsse und statt Schokolade ca. 80 gr. Kakaopulver. Ein Traum! Danke für deine immer tollen Rezepte!

    • Mihl
      4 years ago

      Super, freut mich.

  • 7 years ago

    Thanks for another great recipe :) I especially love the texture, so different from usual vegan cakes. I would maybe add little more sugar but other than that it was excellent.

  • 7 years ago

    Ooooh yum, that looks SO good. I’m a sucker for any kinda chocolate cake!

  • 7 years ago

    That cake looks loverly!

  • 7 years ago

    That crumb looks so pillow-y soft and delicious… I also really like how you used coconut oil here! I’ll have to try it next time I need a chocolate cake (which is a frequent occurrence).

  • 7 years ago

    This cake looks delicious! I like the idea of using coconut oil in the cake.

  • 7 years ago

    The texture of the cake look just as you described — melt-in-your-mouth perfect.

  • 7 years ago

    Oh, this looks delightful! Mihl, I am positive that your photos get more beautiful each time you post.

  • lazysmurf
    7 years ago

    That looks perfect, as always!

  • that looks so good. I’ll bet the coconut oil is amazing in it!

  • 7 years ago

    Yum this looks great! I always try to tell people about this “german chocolate cake” with the pecan frosting, but no one gets it. This looks perfect for a coffee break!

  • 7 years ago

    This looks delicious!

  • 7 years ago

    Oh yes please! Spelt flour makes the chocolate “good” for you, right? Tee-hee…

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