Monday, March 15, 2010

Vegan German Chocolate Cake

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For my sugar crazed sister, Steph and my sweet friend, Ella...and anyone else who loves a great piece of cake :)

German chocolate cake was one of the things that my Mom would make and it would be gone in a matter of minutes. Seriously, you would have to make sure you got a piece or else you would be out of luck.
What makes this cake so great? It's so moist, with a true chocolate flavor and the added bonus of the candy like frosting. Yum.
I've been trying to crete a vegan version of this for awhile now. It took me quite some time just to get the cake part right and then I was on to recreating the gooey, coconutey frosting.
After using my husband as a guinea pig and bringing this cake to a few events, I beleive I may have gotten pretty darn close to the taste of my Momma's original.

Try it and let me know what you think!

3c whole wheat flour
2c coconut palm sugar
2tsp baking soda
1tsp salt
1/2c cocoa powder
2/3c coconut oil
1tsp pure vanilla extract
2tsp vinegar
2c almond milk

Mix milk and vinegar and set aside
Sift together flour, baking soda, salt and cocoa.
Mix sugar, oil and vanilla together. Add in almond milk/vinegar mixture.
Mix wet into dry ingredients until just combined.

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
It makes 2 9x5 loaf pans or 2 round cake pans.
Let cool.

Filling and Frosting:
1 can coconut milk
2tsp vanilla
1c coconut palm sugar
3/4c earth balance
7oz of flake coconut
2c chopped pecans
6tbs corn starch mixed first with enough cold water to make a paste

Mix first 4 ingredients together in a sauce pan. Cook for about 8 minutes until
sugar is melted and mix is light brown.
Add coconut and pecans.
Add in cornstarch paste and remove from heat.
Frosting will continue to thicken as it cools.

Fill and frost cake with it once cooled.
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