I like that it tastes so much like the actual German Chocolate Cake frosting but, without all of the added sugar in it. No one will ever guess that it's Keto, dairy-free, and gluten … Ingredients – Frosting: 1 cup vegan butter, softened (I like Earth Balance baking sticks for frosting) 3 cups powdered sugar; 1 teaspoon almond milk; 1-2 tablespoons non-dairy milk (if needed) ¾ cup shredded coconut (I use unsweetened, but you can use sweetened if desired) ¾ cup pecans, finely chopped (to a pebble-like texture) Method: Preheat oven to 350°F. The ingredients are pretty close to what you’d use in a conventional chocolate buttercream frosting, with a few notable differences. It's the best and quickest. Grilled Bratwurst with Onions Braised in Beer and Mustard Pork. Got this from vegweb.com. Quite frankly, with the generous delicious coconut filling, and the moist vegan chocolate cake, you won’t miss the frosting. Vegan German Chocolate Cake Frosting Hidden Fruits and Veggies. It is also naturally gluten-free, soy-free, and nut-free (coconut is not generally lumped in with classic nuts such as peanuts, cashews, almonds, etc.). German chocolate cake is always a decadent experience: chocolate cake layered with rich, creamy coconut-pecan frosting. My grandmother passes it to my mom, my mom to me, and me to you. ! Refrigerate until firm, about 3 hours. German chocolate frosting was always my favorite as a kid. If you are interested in adding a chocolate frosting you can use my Chocolate Buttercream recipe on page 160 in my cookbook Celebrations. This is a great vegan alternative for frosting used for German Chocolate Cake! This Vegan German Chocolate Cake is going to be a great addition to your special occasions! https://www.allrecipes.com/recipe/17765/german-chocolate-cake-frosting This got amazing reviews on vegweb.com! (This is enough for one 2-layer cake). For this recipe I’m using aquafaba as the “egg”, aquafaba in my opinion is the best egg substitute. baking soda; 1/2 tsp. Some claim German’s chocolate became an instant hit while others say it didn’t become well-known until 100+ years later when German’s Chocolate Cake was invented. Simply store the batch in an airtight container in the fridge until you’re ready to decorate your cake or cupcakes. You can also whip it again in your mixer to make fluff it up. The cake portion of this recipe will follow this recipe for the frosting. Did you know that German chocolate cake is not named that way … You can substitute walnuts for pecans, if desired. Any birthdays coming up? Makes 12. Notes: If not filling the the cupcakes, cut the frosting recipe in half. This is the coconut cream that I use. And the easy part about naked cakes is that they neither require frosting, and you can get away with a delicious, shiny ganache drip as you can see here. I chose to omit the additional chocolate frosting for this cake. I used to use a flax “egg” for baking but depending on the recipe you can see the flakes of the flax seed. 115g vegan butter 120ml soya milk 140g dried unsweetened shredded coconut 115g shelled pecan nuts, chopped, plus extra for decorating (optional) 85g evaporated cane juice 1 tsp vanilla extract Chocolate Buttercream. I got the inspiration to use sweet potatoes for different dessert recipes because they’re used in a lot of traditional Japanese sweet snacks and desserts. This vegan chocolate frosting tastes just like the stuff I grew up eating. As a bonus, it also means that this vegan chocolate buttercream frosting is nut-free, unlike a lot of other vegan buttercream frosting recipes! Ingredients. Vegan Chocolate Frosting Ingredients. INGREDIENTS: FROSTING ⅓ cup vegan margarine 1/2 cup (about 4 ounces) soft regular tofu, drained 1/4 cup maple syrup 1 teaspoon vanilla extract 1 cup raw unsweetened shredded dried coconut 3/4 cup chopped pecans 3 tablespoons brown sugar, maple sugar, or sucanat. On June 3rd 1957, the Dallas Morning News published German’s Sweet Chocolate Cake in its Recipe of the Day column. https://www.thespruceeats.com/vegan-chocolate-frosting-recipe-1001558 The ingredients to make the best vegan German chocolate cake frosting are: Vegan butter; Powdered sugar; Vanilla ; Unsweetened cocoa powder; To make the chocolate frosting, add the soft vegan butter into a large mixing bowl and beat until creamy. https://keeprecipes.com/recipe/howtocook/vegan-german-chocolate-cake Makes 10 servings. Assemble the cake. This coconut frosting is 100% vegan, meaning it is dairy-free and egg-free. 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