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