Three years ago, I made my first layer cake.
To be honest, it was horrible.
The cake itself tasted good (it was a box mix and canned icing, so at least I didn’t mess that up), but it was uneven and the top kept sliding off and I didn’t have an actual cake stand so my upside-down bowl crushed the icing from the sides of the cake.
Thankfully, Nick didn’t really care what it looked like after the first night, and we ate it anyways.
The sad part? That sad, sloppy cake was his birthday cake that year.
I knew I had to make it up at some point. And I think these cupcakes did just that.
See, Nick loves German Chocolate Cake. And so do I! The rich coconut and pecan icing and delicate chocolate cake is one of my favorite combinations.
And while I DO have a real cake stand now, I wanted to try my hand at my own recipe for the cake and icing. Since I was already taking a risk making up a healthier recipe, I didn’t want to chance having another ugly layer cake.
If you would have told me last year that I would be making up my own vegan recipes, I would never have believed you.
And if you would have told me that not only would my husband love these cupcakes (and not know they were whole wheat and vegan) but also that I could fool coworkers – I might have laughed in your face.
But thank goodness I went through with it. Because these are the best cupcakes I’ve ever made – no comparison.
German Chocolate Cupcakes (Vegan!)
Makes 1 dozen cupcakes
- 1 cup almond milk
- 1 tsp vinegar
- 3/4 cup sugar
- 2 tsp vanilla
- 1/3 cup canola oil
- 1/3 cup cocoa
- 1 cup whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup almond milk
- 3/4 cup sugar
- 1 Tbsp Earth Balance
- 1/2 tsp vanilla
- 3 Tbsp cornstarch mixed with 2 Tbsp water
- 1 cup coconut
- 1/2 –1 cup pecans
In large bowl, mix almond milk with vinegar and let sit 5 minutes or until milk has “curdled”.
Whisk sugar, oil, and vanilla into milk mixture until some bubbles stay on top of the mixture.
Whisk in the cocoa, then whisk in the flour, baking soda, baking powder, and salt.
Once the mixture is smooth, pour into cupcake liners or a sprayed muffin tin, filling each one about 3/4 of the way.
Bake at 350 for 15-18 minutes or until a toothpick comes out clean.
While the cupcakes are baking, heat the almond milk, sugar, and Earth Balance on the stove top until it comes to a boil.
In separate bowl/dish, mix cornstarch and water together.
Once milk mixture comes to a boil, put 1-2 spoonfuls into the cornstarch mixture and stir together.
Add cornstarch mixture back to milk/sugar and stir.
Bring mixture back to a boil until thickened. Take off the heat.
Stir in the vanilla, coconut and pecans, and let sit to cool.
Once the cupcakes and icing have cooled, dollop a spoonful of the icing on each cupcake and smooth out to the edges.
Serve to your family who think they don’t like anything “whole wheat”.
Give some to your friends who freak out when they hear the word “vegan”.
Then just sit back, relax, and watch their reactions.
And make sure to not tell them that these cupcakes are actually pretty healthy, whole wheat, and vegan until after they’ve had a few.
It’s more fun that way.