Perhaps I should call it something else, but in the meantime, consider this my vegan German chocolate cake – inspired recipe. A hit ever since it was developed by Sam German for Baker's Chocolate Company, this cake is filled and topped with a coconut-pecan frosting. Need one of our mixes? In a medium saucepan add brown sugar, coconut oil, cornstarch, vanilla, and coconut milk. 1 cup of brown sugar. Once all the liquid is added, bring to a boil, then turn off the heat and whisk until smooth. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. I would try to recreate things that were familiar to me, or try to put my own spin on a classic treat. Covered tightly and stored in the refrigerator, the cake will keep for 2 days. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Meanwhile, in a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Fold in half of dry ingredients, add half of non-dairy milk, then repeat with remaining ingredients. I also added almond extract to the frosting instead, because I’ve always loved the way almond extract tastes in desserts. Frosting should be fairy thick, but still malleable. Enjoy. Premium Cupcakes (Box) $43.00. Add melted chocolate, applesauce, melted coconut oil, and vanilla extract to dry ingredients, and … Add in the soy milk, vanilla extract, oil, vinegar and flax eggs to your dry ingredients and mix in. It's the last Vegan recipe in this series and it's a big one! It wasn't until I learned about the magic of sugar cookery that I realized I could exact control over the frosting. Some cutting boards, on some counter tops, just slide around as you work. If you liked “Vegan German Chocolate Cake Cupcakes” you may also like: Filed Under: vegan baking, Vegan Dessert Recipes. Garnish with pecans and vegan chocolate curls (if using). Set aside. If frosting is too thick, add some non-dairy milk, ½ tablespoon at a time, until desired texture is achieved. Cardamon Rose Cupcake Vegan/GF Option. Mix together oil, cold water, vanilla and vinegar. In a small bowl, combine non-dairy milk and vinegar and allow to sit for 5-10 minutes. *A great way to test if they’re done is to stick a toothpick in the center of the cupcake. Sign up for the Newsletter for the latest! Let the mixture cool to room temperature before dolloping onto the cupcakes. Enjoy! Pour ~1/3 cup batter into lined cupcake pan and place in the oven for 20-25 minutes until cupcakes have risen and spring back to the touch, and/or a toothpick inserted in their center comes out clean upon insertion and removal. Too sweet. In a large bowl, whisk flour, cocoa and baking soda. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Fill cupcake pans 2/3 full and bake 25-30 minutes or until cake springs back when touched lightly. Simmer, stirring constantly with … 3 egg yolks, beaten. Canned Coconut Milk (Found In Thai Food Aisle, Not The Dairy Substitutes), Visit our store and order more of your favorite products, Resources to Support Your Gluten Free Lifestyle. Add the Cheatin' Wheat Vegan Chocolate Cake Mix and whisk until smooth. Place on wax paper-lined … Once the cake layers and frosting are both cooled, assemble the cake by placing the bottom layer … The Cupcake Station. Add shredded coconut and chopped pecans to the frosting mixture. While the sugar is cooking, combine coconut milk, vanilla and salt into one container. I've tested and tested to bring you the moistest cupcakes and the BEST brown sugar, vanilla, toasted pecan and coconut, frosting that is … German Chocolate Cupcake Vegan/GF Option. Once the sugar is ready, slowly add the coconut milk mixture to the boiling sugar. Or, more realistically, my interpretation of German chocolate cake in cupcake form. Learn how your comment data is processed. 100% Vegan Chocolate or Vanilla Cake frosted with Vegan Buttercream or Vegan Milk Chocolate Frosting. (adsbygoogle = window.adsbygoogle || []).push({}); Enter your email address to follow this blog and receive notifications of new posts by email. Grease or line cupcake pans. Vegan Chocolate Cake Preheat oven to 350°F. To avoid this, simply place a damp towel under the cutting board. © 2017 Cheatin’ Wheat   |   Privacy Policy   |   Site Map. You can substitute up to 4 Gluten-Free or Vegan cupcakes … Store extra cupcakes in an airtight container for up to 3 days, preferably in the refrigerator. Toast the coconut in the oven, stirring every couple of minutes, until light golden. Place the pot over high heat and cook until amber in color, approximately 340°. Coconut burns easily so stay attentive. That said, I can say with confidence that this version is delicious as long as you aren’t expecting classic German chocolate cake. To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Copyright © 2020 kbaked on the Foodie Pro Theme, Vegan Levain Bakery Style Chocolate Chip Cookies, 1 ⅓ cup unsweetened almond or other non-dairy milk, 1 cup vegan butter, softened (I like Earth Balance baking sticks for frosting), 1-2 tablespoons non-dairy milk (if needed), ¾ cup shredded coconut (I use unsweetened, but you can use sweetened if desired), ¾ cup pecans, finely chopped (to a pebble-like texture). Chop pecans to small pieces (they should be about the texture of pebbles). In a large bowl, combine oil and sugars and whisk until well-combined. Now it is time to make the vegan caramel that will serve as the base of the frosting. The summary tool located next to the ingredients will allow you to double, halve or change the recipe to suit your needs. My chief complaint? But most importantly, I’m a passionate dog mom and vegan food lover! Firstly, they are very easy to make and taste delicious. 1 tablespoon of vanilla extract. https://lolalambchops.com/best-german-chocolate-cupcakes-recipe ***Once you have placed the pot over heat, Do Not stir or swirl the pan while this mixture is cooking. Now it will stay steady and stay put. Thanks for stopping by. Prep: 30 minsCook: 20 minsChill: 60 minsTotal: 110 minsServing: 1 cupcakeYields: 48 cupcakesratingsAdd a commentIf you love the sweet chocolate and toasted coco This site uses Akismet to reduce spam. So, I just made chocolate cake, and added shredded coconut and chopped pecans to a classic buttercream. So, my version of vegan German chocolate cake is indeed a different cake creation. Add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 … … If it comes out clean, then it’s done. When I first set out to make German chocolate cake (I was probably in middle school at that point), I decided to just make what I had remembered German chocolate cake to be: moist chocolate cake with a coconut pecan frosting. German Chocolate Cupcakes that are soft, rich and soooo chocolaty slathered with caramel-esque sweet and crunchy Toasted Coconut Pecan Frosting! Use … In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla … Mix together oil, cold water, vanilla and vinegar. https://www.thespruceeats.com/german-chocolate-cupcakes-recipe-5089139 ***You want to shake the can or stir the coconut milk before measuring. A brief background to how this recipe came to be: when I was little, I loved to bake. July 20, 2020 by Katherine Baker Leave a Comment. … Once cupcakes are cooled, top generously with frosting. Remove from oven and set aside. Add remaining powdered sugar, one cup at a time, scraping down the sides occasionally, until all powdered sugar is incorporated and frosting mixture is light and fluffy. 5. Serve at room temperature or chilled. Browse more than 20 classic recipes and variations of German's chocolate … 1/2 cup of butter. I am interested in the intersection of environmental health and human nutrition and I want to use this platform to spread science-based nutrition and environmental information in a responsible, palatable manner, with some yummy recipes to make easy, budget-friendly plant-based eating accessible. Add almond extract and 1 cup powdered sugar and begin to beat until fluffy (2-3 minutes), stopping the mixer occasionally to scrape down the sides of the bowl with a spatula. https://www.tasteofhome.com/recipes/german-chocolate-cupcakes Vegan Chocolate Cake Preheat oven to 350°F. Prep Time: 30 minutes Bake Time: 20-25 minutes Yield: 9 cupcakes or 1 layer cake; double if making a 2 layered cake Ingredients – Cake: ⅓ cup neutral oil (canola, avocado, etc) ½ cup brown sugar Several years later, once it became more of the norm to google for recipes, I remember coming across a German chocolate cake recipe and realizing that my interpretation was very different: I didn’t add German chocolate to the cake batter, and the true German chocolate icing is not buttercream at all; rather, it is a cooked frosting. I never liked German chocolate cake growing up. I’m Katherine Baker, MS Human Nutrition, MPH Environmental Health Science/current PhD/RD student. Stir gently until the sugar is thoroughly mixed. In a second mixing bowl add the plant milk, oil, maple syrup, apple cider vinegar, vanilla extract, and … Spread the coconut in an even layer on a sheet tray. Yes, you want all the fat in the product. Stir to … Add the Cheatin' Wheat Vegan Chocolate Cake Mix and whisk until smooth. In large bowl, mix almond milk with vinegar and let sit 5 minutes or until milk has “curdled”. Order for Pickup. Remove from oven and set aside. https://tastykitchen.com/recipes/desserts/german-chocolate-cupcakes-3 Hello there! Stir in the coconut and pecans. *** The mixture will spatter and bubble violently and produce a lot of steam – BE CAREFUL! In a heavy duty medium sized pot (do not use non-stick), combine sugar, water and corn syrup. Also, they are the perfect cupcake for chocolate lovers. Why you’ll love these German Chocolate Cupcakes. In addition, they are rich, … Use rich, canned coconut milk instead of traditional heavy cream and you now have gluten free, vegan German Chocolate Cupcakes! Vegan German Chocolate Cake Cupcakes. Order & Menu; ORDER NOW. Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter … For the frosting: 1 cup of evaporated milk. Beat until fluffy, about 1 minute. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. On a separate tray, toast pecan pieces until they begin to smell nutty and delicious (color = flavor!). Slice chocolate ice cream into sheets about 2 inches thick. Vegan German Chocolate Frosting Preheat your oven to 300°. For the German Chocolate Filling: Dates 6 ounces (approx 1 cup packed) Almond Milk ½ cup (120ml) Hot Water 2 Tablespoons (30ml) Cupcakes; Donuts & Cider; Breakfast; Jumbo Cupcakes; Order to Ship; Events + Catering; Locations + About; Vegan $ 1.80 – $ 3.50. These German Chocolate Cupcakes are your favorite German chocolate cake but in mini-cupcake form! Whisk in the cocoa, then whisk in the flour, baking soda, baking powder, and salt. Want to try a recipe? Chocolate Orange Cupcake Vegan/GF Option. https://www.thebakingfairy.net/2020/06/vegan-german-chocolate-cupcakes Allow to cool completely before frosting. If you need to adjust the recipe based on a specific amount you would like to make, just change the orange quantity to the desired amount and all the quantities will recalculate. Hi friends! Grease or line cupcake pans. Fold in with a spatula (not the electric mixture) until evenly incorporated. Whisk sugar, oil, and vanilla into milk mixture until some bubbles stay on top of the mixture. Fill cupcake pans 2/3 full and bake 25-30 minutes or until cake springs back when touched lightly. While cupcakes are baking and/or cooling, prepare frosting: place softened vegan butter into a large bowl or stand mixer. Happy Baking! Pour into mini cupcake liners and bake for 8-12 minutes. Melt the butter in a large saucepan over medium heat. NOTE: To make chocolate curls, slice a vegan chocolate candy bar into small “curls” using a carrot peeler. Using a pastry brush (or your fingertips), clean the sides of the pot with cold water making sure there are no stray crystals stuck to the side. Millie and I never send spam. Login / Register; 0. Time to re-stock? Decorator's Choice: A mix of cupcakes selected by our Decorator. https://cakelovescompany.com/vegan-german-chocolate-cake-cupcakes Single Flavor: Select your single flavor below. By using a dark amber caramel as the base, a once-too-sweet-classic gets updated to a sophisticated, grown-up dessert. Yield: 9 cupcakes or 1 layer cake; double if making a 2 layered cake. Today I’m taking a break from serious science-based content to share a fun recipe: vegan German chocolate cake cupcakes. Combine coconut milk, vanilla, and added shredded coconut and chopped pecans to small (! Rounds just larger than the cupcakes … https: //www.tasteofhome.com/recipes/german-chocolate-cupcakes in a medium,... Gentle sawing motion ) to split cupcakes in half horizontally or stand mixer vanilla and salt pans 2/3 and. Cold water, vanilla and vinegar 's a big one the vegan caramel that will serve as the,. 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