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Non-Dairy Chocolate Cake with German Chocolate Frosting

Rated as 3.5 out of 5 Stars

"I have a stepfather who is a chocoholic and lactose intolerant. This works for him."
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servings 884
Original recipe yields 16 servings (1 10-inch layer cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
  2. In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
  3. In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
  5. Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
  6. Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
  7. Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.

Nutrition Facts

Per Serving: 884 calories; 38.3 124.5 15.1 < 1 297 Full nutrition

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Read all reviews 5
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I loved the cake! I'm allergic to milk, and I can't have any dairy products at all. I loved the cake though!

really good, nice and chocolate!

i made the cake without the frosting following the steps, and did not like had a sandy like texture (i guess because of the wheat flour). however i tried again, and used all purpose fl...

The cake is very dense and heavy. This isn't a bad thing but just different from what we're used to. You would not know any of this dessert, including the frosting, was vegetarian. And like the ...