I made the German Chocolate cake recipe from Babycakes Covers the Classics Cookbook. Definitely 2 thumbs up just use 3TBSP vanilla (not a third of a cup!) I used 4 TBSP's (I halved the recipe so I really used 2 TBSP) and STILL it tasted too vanilla-y! I also replaced the agave with maple syrup, and I use Ghirardelli cocoa powder. I also use Authentic Foods superfine brown rice flour and sift the flours before using to make a cake!
As I have said before you can make easy layers for a layer cake by scooping cake batter on a cookie sheet covered with parchment paper and spread flat.(looks like thick pancakes) I made 3 layers but only needed to use 2 of those layers. (the cake is about 6-7 inches in diameter - don't make the layers too large or they will tend to break easier) I also halved the recipe.
I made my own version of Vegan German Chocolate Cake icing/filling from a modified raw food recipe that I had!
German Chocolate Icing/Filling
1/2 cup soaked dates
juice from 1/2 lemon
1 TBSP coconut oil
2 TBSP maple syrup (or agave)
1/4- 1/2 tsp sea salt
Process til smooth in food processor then pulse in or stir in the following:
1/3 cup dried coconut flakes
1/3 cup pecans
Add non dairy milk (coconut milk would work well here, but any milk will do) and pulse or stir til reaches icing consistency. Spread on cake. Enjoy!
