On certain occasions, I fancy myself a baker or a chef. Those occasions are usually birthdays or long weekends. This weekend for a friend’s birthday at Golden Gardens, located in the Ballard neighborhood of Seattle, I made Vegan German Chocolate Cupcakes with Coconut Pecan Frosting. I’ve recently made the transition from boxed cake mixes to baking from scratch, and I can’t begin to tell you how pleased I am with the results. Baking from scratch is surprisingly simple; an added benefit is that you control the type of ingredients you use as well as the quality of those ingredients.
These cupcakes were a hit among Vegans and non-Vegans alike. The cupcakes have the consistency of brownies; coupled with the sweet coconut topping, it’s a lovely combination.
This recipe is adapted from Alice’s Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and more from New York’s Most Whimsical Tea Spot. Alice’s Tea Cup is a restaurant located in New York City.
Vegan German Chocolate Cupcakes
3½ cups all purpose flour (or gluten free flour mix, see below)
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups soy milk
1½ cups unsweetened cocoa powder
1 cup canola oil
3 cups sugar
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
1. Preheat the over to 350°f.
2. Combine flour, baking powder, baking soda, and salt in a large bowl.
3. Heat the milk in a small saucepan until it is slightly bubbling, add the cocoa powder, remove from heat and whisk until combined into a chocolate syrup.
4. In a separate medium sized bowl, combine the oil, sugar, vinegar, and vanilla. Whisk the ingredients well. Slowly pour the milk and cocoa mixture into the bowl while stirring. Combine until smooth.
5. Using a mixer or by hand, add the wet ingredients to the dry ingredients and mix until combined. The batter should be smooth.
6. Fill the cupcake cups 3/4 full with batter and bake for 24 minutes. Insert a toothpick into the center of a cupcake to ensure that they are fully cooked.
Coconut Pecan Frosting
½ cup soy milk
¼ cup cornstarch
1 pinch kosher salt
2 cups firmly packed dark brown sugar
1½ cups coconut milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut
1 cup pecans, coarsely chopped
1. Whisk the soy milk, cornstarch, and salt together in a small bowl until combined.
2. In a medium saucepan, dissolve the brown sugar in the coconut milk over medium heat. Continue to heat the mixture until it comes to a boil. Whisk while the mixture is heating. Once it reaches a boil, turn down the heat and allow it to simmer for five minutes or until it is slightly thickened.
3. With the mixture on the stove still over low heat, pour in the soy milk mixture and stir continuously until the mixture is very thick and smooth.
4. Remove the mixture from the heat and beat in the vanilla, coconut, and pecans until combined.
5. Cool the frosting prior to using.
Substitutions can easily be made in this recipe. Rice, coconut or cow’s milk can be used in place of soy milk; maple syrup or honey can replace the sugar; and gluten free flour is also an option. I welcome your comments and suggestions and encourage you to amend the recipe to fit your dietary restrictions. One of the greatest benefits of baking from stretch is that you have the ability to customize recipes and create baked goods that are food allergy/restriction friendly!
GLUTEN FREE ALL PURPOSE FLOUR:
- 1 1/2 cups white rice flour
- 1 1/2 cups sorghum flour
- 1/2 cup tapioca starch
- 4 tsp baking powder
- 2 tsp xanthan gum.