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Vegan German Chocolate Frosting

Egg-free and not-to-sweet German Chocolate Frosting.
I did it, too! I cheated. I admit it.

A while back my friend, Nancy, at The Sensitive Pantry admitted to trying a Betty Crocker® Gluten Free Devil’s Food Cake Mix. Go Nancy! This week I followed in her footsteps. August is birthday month in our family. Lots of birthdays, lots of cakes. By the time my husband's birthday rolled around I wanted something quick and easy and totally illegal!

Let me post the disclaimer right now: The cake featured in this post is made with refined sugar (probably sugar beet) and eggs. So there.

The LEGAL part of this post is the frosting I globbed on TOP. It's a tasty little number that can transform any chocolate cake (not just Betty Crocker's) into the German version.

Thanks, Nancy, for admitting that we all fall (or intentionally jump) off the wagon once in a while and that it's OOOOKAY!

Alright, truth be told, this was my SECOND trial of a Betty Crocker gluten-free product. The first was the Gluten Free Yellow Cake Mix, which I made sans-eggs. Just substituted flax gel for the eggs (1 T flax meal + 3 T water = one egg) and made mini-cupcakes. They turned out great, too! But enough about Betty's cakes, here is the recipe for the frosting.

Vegan German Chocolate Frosting
Makes enough to cover one layer of a 9" round cake.

Gently heat until runny:

3/4 cup gluten-free BROWN RICE SYRUP
1 tablespoon HONEY (or AGAVE SYRUP for the vegan diets)
2 tablespoons COCONUT OIL
15 drops SweetLeaf® Vanilla Crème LIQUID STEVIA

Add to food processor and whiz until almost smooth:

1/2 cup raw CASHEW NUTS (soak 4 hours, rinse well and drain)
2 teaspoons COCONUT FLOUR (if you don't have it it's probably fine without)
Heated syrup mixture

Add and pulse until incorporated:

1/2 cup chopped raw WALNUTS or PECANS
1/2 cup unsweetened COCONUT FLAKES
1 tablespoon NON-DAIRY MILK, if needed, to thin icing (how to make Almond Milk)

Pour over cake and gently spread.

Reader Comments (6)

Oooo....yummy nutty coconut goodness. I always thought the best part of a german chocolate cake was the gooey topping. I'll have to try this the next time I need to make a cake.

August 30, 2010 | Unregistered CommenterDeanna

Holy cow...that looks mahvelous!!! Thanks for the shout out. I'm so glad to have inspired you and wow that inspiration turned into a spectacular cake. The icing is brilliant.

OMG Lexie!! I could seriously sink my teeth into that right this moment, yucky refined sugars and all! Ya know, I think it comes down to balance, and if one is primarily free of "nothing but empty calorie" treats, then every once in a while I think it's okay to take a break and splurge! ;-)

Had so much fun hanging out with you this weekend!!



Hi Deanna, Nancy and Heidi. Love hearing from you :) And you are right on about the balance thing. You are a super mamma!

Wow -- looks great!! I totally cheated in Spain, too. I had to try pan con tomate at least once while I was there...

Ok, 3 times. I was a big fan. My stomach, not so much!!! Oh, well!!

September 4, 2010 | Unregistered CommenterBeth

Hey Lex - How does one sub out stevia. I just can't come around to it so I don't stock it in my over-stocked kitchen. What could I use instead - maple syrup, agave, honey, coconut sugar...and how do I know how much to use instead of however many drops of stevia? Am I making any sense?

October 23, 2010 | Unregistered CommenterMaggie

Yes, Maggie, makes perfect sense. For those who do not use liquid stevia there is Stevia usage/conversion to sugar chart in my TIPS & REVIEWS section: http://www.lexieskitchen.com/tipsandreviews/2010/10/23/stevia-usage.html

October 23, 2010 | Registered CommenterLexie

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