My very first piece of German Chocolate cake was at my Granny Jeanne’s house. She wasn’t much of a baker but she had no problem bringing home a cake from the grocery store. Most often she brought home angel food cake but on special occasions she would buy something different. Sometimes it was red velvet. And sometimes it was German Chocolate.
Even then I knew there was something special about soft, chocolatey cake and crunchy, chewy frosting.
Of course my version is a little healthier. The cake is dairy-free so I decided that the frosting should follow suit. Most recipes for coconut-pecan frosting use evaporated milk, butter, and lots of sugar. Instead of evaporated milk I used a mixture of almond milk and chia seed meal, just like in my Magic Cookie Power Bars. Coconut oil stood in for the butter. I used just enough Fruit Sweet and coconut palm sugar so that the frosting is sweet but not sickeningly so.
All of this was done in honor of Cupcakes for a Cause, the American Celiac Disease Alliance’s (ACDA) way of celebrating Celiac Awareness Month and letting the FDA know how important standardized gluten-free food labeling is. Beth Hillson, the president of ACDA, has spearheaded this event and all month the gluten-free blogging community has been making cupcakes.
I made eight cupcakes – the number of years I’ve been gluten-free. Though I don’t have Celiac disease, my problems with wheat have led me down the road to a gluten-free life. And I couldn’t be happier.
You will love these cupcakes and so will anyone you make them for. The chocolate cake is incredible all by itself. Topped with the coconut-pecan frosting, it’s a decadent treat. Even though they’re a little bit healthier.
How long have you been gluten-free? What are some of your childhood favorites you still haven’t recreated?
Serves: makes 12 cupcakes and 3½ cups of frosting
- ½ cup + 2 tablespoons (142 grams) boiling water
- ½ cup (39 grams) cocoa powder
- 1 cup (127 grams) Amy's Basic Flour Blend
- 1 cup (150 grams) coconut palm sugar
- 1 tablespoon (8 grams) flaxseed meal
- 1 teaspoon (4 grams) baking pwoder
- ½ teaspoon (4 grams) kosher salt
- ½ cup (116 grams) canola or other neutral flavored oil
- 2 (108 grams) large eggs
- 2 teaspoons vanilla extract
- 1½ cups (60 grams) shredded, unsweetened coconut
- 1 cup (114 grams) pecans
- ¾ cup (168 grams) unsweetened almond milk
- 2 tablespoons (12 grams) chia seed meal
- 2 tablespoons (40 grams) Fruit Sweet
- 2 tablespoons (22 grams) coconut palm sugar
- ¼ cup (59 grams) coconut oil, solid form
- 1 teaspoon vanilla extract
- 2 (108 grams) large eggs, beaten
- pinch of kosher salt
- Preheat the oven to 350 degrees F. Line a 12-hole standard muffin tin with cupcake papers.
- Bring water to a boil and stir in cocoa powder. Let cool to room temperature.
- Whisk together the flour blend, coconut palm sugar, flaxseed meal, baking powder, and kosher salt.
- Add oil, eggs, and vanilla to dry ingredients. Beat on medium speed for 2 minutes.
- Add water and cocoa powder mixture and mix until combined.
- Use a standard, spring release ice cream scoop to transfer batter to prepared muffin tin.
- Bake for 18 - 20 minutes until a toothpick inserted in the center comes out mostly clean.
- Let cool in the muffin tin for 5 minutes then transfer to a wire rack to cool completely.
- Preheat the oven to 350 degrees F.
- Toast the coconut, stirring every 45 seconds to one minute to prevent burning. It will toast quickly so don't walk away from the oven.
- Toast the pecans for 5 - 8 minutes until fragrant. Chop finely once cool.
- In a medium saucepan, combine the almond milk and chia seed meal. Let sit for several minutes until thickened.
- Add the Fruit Sweet, coconut palm sugar, coconut oil, and vanilla extract. Whisk over medium-low heat to warm mixture.
- Whisk in eggs, and continue whisking until mixture is thick and reaches 165 degrees F.
- Stir in the toasted coconut and toasted, chopped pecans.
- Let cool completely before topping cupcakes.