Moist Chocolate Cake

Get ready for a cake inspired by the amazing flavors of German chocolate cake! Imagine a soft, fluffy chocolate sponge cake, stacked with a luscious caramel-pecan-coconut filling, all hugged by a rich chocolate buttercream. It’s an absolute dream!

Moist Chocolate Cake

Moist Chocolate Cake


  • For the Cake:
  • 2 1/2 cups (300g) self-rising flour
  • 1/2 cup (60g) cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup (200g) light brown sugar
  • 1 1/2 cups (360ml) dairy-free milk + 1 teaspoon vinegar
  • 1/2 cup (100g) dairy-free yogurt
  • 1/2 cup (100g) light olive oil
  • For the Coconut Pecan Filling:
  • 1 cup + 3 tablespoons (230ml) coconut milk mixed with 2 tablespoons cornstarch
  • 3 1/2 tablespoons (50g) dairy-free butter
  • 1/2 cup (110g) packed brown sugar
  • 3/4 cup (100g) chopped pecans
  • 3/4 cup (90g) shredded coconut
  • For the Frosting:
  • 1 cup (220g) dairy-free butter, softened
  • 1/2 cup (60g) cocoa powder
  • 3 1/3 cups (420g) powdered sugar
  • 2 tablespoons dairy-free milk


  1. Preheat your oven to 170°C (340°F) Fan. Line three 6-inch round cake tins.
  2. Mix the milk and vinegar; set aside to thicken.
  3. Combine all the wet ingredients.
  4. Sift in the dry ingredients and mix well.
  5. Pour the batter into the prepared tins.
  6. Bake for 20-30 minutes until fully cooked.
  7. Let the cakes cool completely before leveling them.
  8. With a mixer, cream the butter until light and creamy. Gradually add powdered sugar and cocoa powder, then the milk. Mix until smooth.
  9. In a saucepan, melt the butter over medium heat, then add brown sugar. Stir until dissolved. Add the coconut milk mixture and stir for 5 minutes until it resembles thin caramel. Remove from heat, fold in pecans and coconut, and let it cool.
  10. Layer the cakes with the frosting and the coconut-pecan caramel. Enjoy your delicious creation!

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