Vegan German Chocolate Cake

For the cake:
3/4 cup unsweetened vegan cocoa
1 3/4 cup unbleached all-purpose flour
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups Florida Crystals Sugar
1/2 cup canola oil
1 cup instant decaf. coffee
1 cup soy milk plus 1 tablespoon of apple cider vinegar
3 teaspoons Ener-G Egg Replacer mixed with 6 tablespoons warm water
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat oven to 350. Line two 9" round cake pans with
parchement paper, then spray with non-stick baking spray.
Prep your egg substitutes first! Then, prep your soy milk
mixture so it has time to curdle. Sift all dry ingredients
together in a large bowl. In another bowl, mix together
the wet ingredients: soy milk, coffee, oil egg replacer
and extracts. Add half of the wet ingredients to the dry,
mix with hand blender and then add rest of wet ingredients,
mixing well--until batter is smooth. Pour equal amounts into
cake pans. Drop the pans a few times on the counter to help
remove any air bubbles before you pop this into the oven.
Bake for about 35 minutes. Test with a toothpick stuck in
center of cake--if it comes out clean, you are good to go!
Remove cakes from the oven and set aside to cool.

For the coconut filling:
2 cups sweetened shredded coconut
1 1/2 cups chopped pecans
1/4 teaspoon vanilla extract
1 cup sugar
1 cup Silk Soy Creamer
3 teaspoon Ener-G Egg Replacer whisked with 3 tablespoons warm water
1 stick Earth Balance Butter

First, prep egg replacer--whisk really well and set
aside. In a medium saucepan over medium heat, melt
the butter with the sugar, soy creamer, extract and
add egg replacer. Keep stirring this until you see
the mixture just beginning to boil. It will also
begin to thicken. Remove from heat--be careful,
hot sugar is HOT!

Now, add the shredded coconut and pecans. Allow
pan to cool, then, place pan in fridge to cool
further and allow to thicken--about 30 minutes
once it has come to room temperature. Place 1/2
of the cooled cakes onto a cake keeper (preferably
one that will fit in the fridge)--and pile on some
of this frosting. Then add the second layer, pile
on rest of frosting. Now, onto making the ganache
for drizzling over and frosting the sides of the cake.

For Ganache Frosting

2 sticks Earch Balance Butter
3/4 bag of vegan chocolate chips
3 tablespoons light corn syrup
1/4 teaspoon almond extract

Place all ingedients in small sauce pan on medium
heat and cook until all butter has melted. Keep
stitting the entire time. Once all of chocolate
pieces have melted, remove from heat and allow to
cool, then place in fridge for about 30 minutes
as this will thicken quickly--but you want it to
still be a bit runny for pouring over the cake.
If it is too runny to stick to side of cake, allow
to cool a bit more and it will thicken enough to
frost the sides of the cake. Drizzle over the cake,
but don't cover the whole cake topping. Then frost
sides of cake. Store in fridge until ready to serve!