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Vegan German Chocolate Cake

Recipe bybeck.molly
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Ingredients: 

Cake Ingredients:
1/2 cup chocolate chips or German chocolate - chopped
2 1/4 cups all purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup warm coffee (use water if you don't have coffee)
1 cup non-dairy milk (I used So Delicious Unsweetened Coconut Milk)
1 1/4 cup vegetable shortening
2 1/4 cups white sugar
3/4 cup apple sauce
1 tbsp apple cider vinegar
1 1/2 tsp vanilla extract

Frosting Ingredients:
2 cups of non-dairy milk
1 cup Pecans - chopped
1 cup white sugar
1/3 cup cornstarch
1/4 cup water
1/2 cup vegetable shortening
1/8 tsp salt
1 1/2 cups unsweetened coconut flakes
1/2 tsp vanilla extract


Cake:

Preheat the oven to 350 degrees F.

Spray three 8x2 inch round baking pans with cooking spray and line the bottoms with parchment paper.

Set up a double boiler on your stove top by placing a glass bowl on top of a pot of boiling water. Pour the chocolate chips or German chocolate in the bowl and heat until melted. Once the chocolate has melted - remove from the heat and allow to cool.

In separate, large bowl - sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In another small bowl stir the coffee and non-dairy milk together until well combined.

In a separate, large bowl - cream together the shortening and sugar. Add the apple sauce and vinegar and mix well, scraping down the sides as you go. Add in the vanilla and melted chocolate and beat once more until all the ingredients are well incorporated.

Add in the dry ingredients and the coffee/milk in three increments (add flour, mix, add coffee/milk, mix, add flour, mix, add cofee/milk, etc...) Beat all together until all of the ingredients are well mixed.

Pour the batter evenly between the three cake pans. Bake at 350 degrees F for 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and cool for 15 minutes. Now we can make the frosting!

About 25 minutes for cupcakes

Frosting:

Pour the 2 cups of non-dairy milk in a medium sized saucepan. Simmer until the liquid is reduced to half the amount (1 cup). *I didn't write down how long it took for my coconut beverage to reduce - but I think it was about 10 minutes*

Stir together the corn starch and water until well combined. Add into the reduced non-dairy milk along with the sugar, shortening, and salt. Cook over medium heat until the mixture begins to thicken. Remove from heat and stir in the pecans, coconut, and vanilla. Allow the frosting to cool for 30-60 minutes until spreadable.

To assemble the cake - place one layer of the cake (with the top facing down) on your serving plate. Spread 1/3 of the frosting on top of that layer. Place the second layer of cake on top of the frosted layer and spread 1/3 of the frosting on the second layer. Place the third layer of cake on the very top and cover with the remaining amount of frosting.

Makes 30 to 35 cupcakes

 

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