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?