With rich coconut flakes, dark chocolate cake and crunchy pecans, what’s more decadent than a German Chocolate cake?
This month’s vegan gluten-free recipe is a little reminder that sometimes it’s OK to indulge. That’s just part of life, there are times to indulge and there are times not to indulge.
The key is responsible indulgence. Balance.
So, now that we’ve given ourselves the freedom to indulge every now and again, let’s get back to the cake! This vegan gluten-free variation of German Chocolate Cupcakes uses a little bit of science to get us an airer cake. Non-vegan cake recipes or even cakes with gluten typically rely on eggs and the gluten in flour to give the cake structure. While the process of creaming butter and sugar gives your cake that nice airy feeling(1). So, we took it back to your elementary school science class and used vinegar and baking soda to get our rise in this recipe. The frosting consistency is pretty true to form with vegan butter, which can be found at most grocery stories.
We hope you’ll get a chance to whip this up and possibly share it with someone you care about during a day when many are eating chocolate, Valentine’s Day!
Vegan Gluten-Free German Chocolate Cupcakes
- Prep time: 30 Minutes
- Cook time: 26 Minutes
- Yield: 1 Dozen
- ¾ Cup Unsweetened Cocoa Powder (Not Dutch Processed)
- ½ Cup Oat Flour
- 1 Cup Gluten-Free Flour
- 2 Teaspoons Dark Roasted Coffee
- 1 Teaspoon Salt
- 1 Cup Sugar
- 2 Teaspoons Vinegar
- ½ Teaspoon Baking Soda
- 1 Cup Oat Milk
- 1 Teaspoon Vanilla
- 1/4 Cup Vegetable Oil
- 2 Tablespoons Canned Garbanzo Bean Liquid
- ½ Cup Vegan Butter
- ½ – 3/4 Cup Coconut Milk (½ for a thicker icing and ¾ cups for a drizzle)
- 1 Cup Coconut Flakes
- 1/4 cup Pecans (Optional)
- ½ Cup Brown Sugar
- ½ Cup White Sugar
- 1. Preheat the oven to 350 °F and oil your cupcake pan with vegan butter.
- 2. Combine dry ingredients, cocoa powder, oat flour, gluten-free flour, dark roasted coffee and sugar, with a whisk or using the slowest speed on a stand mixer. (Cocoa powder tends to clump together so you may want to sift the ingredients before to ensure there aren’t any clumps.)
- 3. Combine vinegar and baking soda. After the mixture stops foaming, stir the vinegar until most of the baking soda is dissolved.
- 4. Pour the mixture into the cup of oat milk and let sit for 2 minutes. Add vanilla to the mixture.
- 5. Melt about ½ cup of coconut oil.
- 6. Add oat milk and coconut oil and mix for about 3 minutes or until all ingredients are fully incorporated by hand or with a stand mixture on low. The mixture should be liquidy.
- 7. Next “beat” in your imitation eggs (garbanzo bean liquid) for about 30 seconds by hand or with a stand mixer on high.
- 8. Pour mixture into cupcake pan.
- 9. Bake for about 18 minutes at 350 °F.
- 10. While your cupcakes are baking, it’s time to start on your icing!
- 11. In a small saucepan cream all ingredients and leave on medium-high heat, stirring occasionally so the sugar does not burn.
- 12. When the mixture starts to boil, lower the temperature so the mixture can thicken for about 6-8 minutes. Stirring occasionally, so the sugar doesn’t burn.
- 13. Remove the icing from the heat and set aside to cool.
- 14. After the cupcakes are done baking, let them cool in the pan for about 10 minutes and then remove each cupcake and place them on a cooling rack or a plate to cool further.
- 15. After cooling it’s time to ice your cupcakes. Or if you want to get fancy pipe out your frosting!
Check out other recipes on the Yoga District Blog!
- How to Prevent a Dry or Dense Cake, https://sallysbakingaddiction.com/prevent-dry-dense-cake/#:~:text=Room%20Temperature%20Butter%20%2F%20Don’t%20Over%2DCream&text=Most%20cakes%20begin%20with%20creaming,and%20produces%20a%20fluffy%20cake.