Rich, moist, chocolatey cake is covered
with luscious coconut pecan frosting. No one will believe this is gluten-free
and vegan. It was perfect to celebrate The Hubs’ birthday, as German chocolate
cake is his all-time favorite.
German chocolate cake, it turns out, is not
from Germany. It’s a completely American dessert, named for the German
chocolate brand of baking chocolate. I took the easy route, using a
pre-packaged dark chocolate cake mix, doctoring it up a bit. And then I created
this yummy frosting to replicate the coconut-pecan frosting. It was a big hit
with everyone at the party.
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ingredients: 1 package gluten-free chocolate cake mix
baked according to package directions, with change noted below Coconut-pecan frosting 1/2 cup coconut oil melted 1/2 cup soy milk powder rice milk powder 1 tbsp vanilla extract 1 tbsp honey 1/2 cup unsweetened flaked coconut 1/2 cup pecans raw or toasted |
direction: 1. Follow the package directions to make the
cake batter with the following exception: For one cup of water or milk,
substitute 1 cup soy milk whisked with 1 tsp apple cider vinegar and 1/2 tsp
salt. Let this sit about ten minutes to curdle before mixing it in. [This
replicates the buttermilk found in German chocolate cake recipes.] 2. To prepare the mini-Bundt pan, grease each
opening carefully with coconut oil, then dust it with cocoa powder. After
baking, let it cool on a rack until all six cakes pull away from the sides.
Loosen each cake with a rubber or plastic spatula, then put a wire rack on top
of the pan, flipping the entire thing over and letting the cakes pop out. Allow
to cool completely before frosting. 3. To make the frosting, soak the dates for at
least an hour in 1-1/2 C. (375 l)of filtered water after removing the pits. 4. Toast the pecans in a dry skillet until
fragrant. Roughly chop the pecans. 5. Using tongs, add the soaked dates to the
blender. 6. To melt the coconut oil, heat water using a
microwave or on the stove until pretty hot. Sit the glass jar of coconut oil in
the hot water until it melts. 7. Add the melted coconut oil, soy powder,
vanilla, and honey to the blender with the dates and blend on high until
completely smooth and no flecks of dates are visible. Add enough date-soaking
water as you blend to make a frosting that's spreadable but still a little
loose. 8. Pour into a bowl and stir in most of the
pecans and the coconut. Frost each of the cakes with a generous dollop of
frosting, allowing it to drip down the sides. Sprinkle with the remaining
pecans and coconut.Cut the cakes in half to serve 12. |
