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. Then reduce the heat to low and cook for 5 minutes, or until slightly thickened.ĩ. Cook, whisking, until the mixture comes to a boil. In a medium saucepan over medium heat, dissolve the brown sugar in the coconut milk. To make the coconut- pecan frosting, whisk the soy milk, cornstarch, and salt together in a small bowl.Ĩ.
Pour the batter evenly into the two cake pans, and bake for 25 to 30 minutes, or until a toothpick stuck into the center comes out clean. Using a mixer or by hand, add the wet ingredients to the dry ingredients and mix until the batter is smooth.Ħ. Pour in the soy milk–cocoa mixture, and whisk until smooth.ĥ. In a medium bowl, combine the oil, maple syrup, vinegar, and vanilla. Heat the soy milk in a small saucepan to slightly bubbling, and then add the cocoa powder. In a large bowl, sift together the flour, baking powder, baking soda, and salt.ģ. Have ready two 8- inch round nonstick cake pans.Ģ. To make the cake, preheat the oven to 350°f. You won’t miss the dairy at all, we promise.ġ. It’s sweetened mostly with maple syrup and loaded with dark chocolate. Recipe courtesy of Morrow Cookbooks/HARPERCOLLINS PUBLISHERS used with permissionġ½ cups unsweetened cocoa powder (we recommend Hershey’s)Įven the most passionate German chocolate cake lover will love this rich, dark vegan treat. I have read great reviews about it though, so I am going to share it with you below. I’m not vegan, so I’m not going to attempt to make the cake. (Yes!) Also, a Vegan German Chocolate Cake recipe stuck out to me, because several of my friends are now vegan and I know that a lot of people overall are starting to adopt that food lifestyle.Īs soon as I came home, I emailed Morrow Cookbooks and asked for permission to share both recipes with you…and they said, “yes”.
That is why I’m so excited to share their vegan German chocolate cake recipe with you.Įarlier today, I was browsing around the cookbook section of a local book store when I realized that the restaurant had published a cookbook, Alice’s Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York’s Most Whimsical Tea Spot, back in October 2010.Īs I looked through the “Table of Contents”, I noticed that the recipe for my (and my husband’s) favorite sandwich, the Curried Chicken Salad sandwich from Alice’s Tea Cup, was in there. Alice’s Tea Cup – which has a playful feel, delicious food and a great variety of teas – is one of my very favorite places in New York City. My regular readers know how much I love having afternoon tea at local restaurants.
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