Non Dairy Chocolate Cake With German Chocolate Frosting Food

NON-DAIRY CHOCOLATE CAKE

Non-Dairy Chocolate Cake image

Provided by Food Network

Categories dessert

Time 55m

Number Of Ingredients 11

Ingredients

2 1/3 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/4 teaspoons baking soda
2/3 cup cocoa powder
2/3 cup maple or brown sugar
2/3 cup unrefined corn oil
1 cup water
3/4 cup and 1 tablespoon maple syrup
2/3 cup applesauce
1 1/4 tablespoons cider vinegar
2 1/2 teaspoons vanilla

Steps:

In a large bowl sift dry ingredients together. In another bowl mix the brown sugar, corn oil, water, maple syrup, applesauce, cider vinegar and vanilla. Add the dry ingredients to the wet and mix for 2 minutes.
Bake in floured and oiled 10-inch cake pan at 350 degrees (275 convection) for 30 to 40 minutes.
Cool and frost with Non-dairy German Chocolate Frosting

NON-DAIRY GERMAN CHOCOLATE FROSTING

Non-Dairy German Chocolate Frosting image

Provided by Food Network

Categories dessert

Number Of Ingredients 9

Ingredients

1 quart soy milk
1 cup barley malt syrup
2 cups brown rice syrup
5 tablespoons egg replacer
1/4 cup water
1 (10 1/2-ounce) package silken tofu, firm
1 1/2 pounds flaked coconut
3 cups pecans
6 tablespoons arrowroot

Steps:

Scald soy milk and syrups. Mix egg replacer and water until foamy and add to milk and syrup mixture and cook until thickened. Blend tofu in food processor until smooth and add to thickened syrup mixture with rest of ingredients. Cook for 2 minutes and remove from heat. Cool

GERMAN CHOCOLATE CAKE FROSTING

German Chocolate Cake Frosting image

Make and share this German Chocolate Cake Frosting recipe from Food.com.

Provided by Diana Adcock

Categories Dessert

Time 25m

Yield 2 1/2 cups (one cake's worth)

Number Of Ingredients 7

Ingredients

1 cup evaporated milk
1 cup sugar
1 egg yolk (I don't use it but the recipe calls for it)
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 cup chopped pecans

Steps:

In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
Add the coconut and pecans, beat until thick enough to spread.

GLUTEN-FREE GERMAN CHOCOLATE CAKE WITH DAIRY-FREE TOPPING

Gluten-Free German Chocolate Cake With Dairy-Free Topping image

German Chocolate Cake is at the top of my list of favorite desserts. Which is why I don't make it very often! Especially since I like to create an extra thick topping that is piled on top rather than running off like a glaze. When I make it, I ask the kids to hide it from me, but the trail of cake crumbs usually gives away the hiding spot. The best solution I have found for my lack of self-control is to make this cake when we have company and then encourage them to take some home when they leave. The last time I was slicing it for guests to take home a friend called me on it and said, "So you want us to eat it for breakfast instead of you?" I told her that was exactly my intention and she said, "I don't have a problem with that." Now, that's a good friend! This is a great recipe to serve when some of your guests cannot consume dairy. It is so easy to replace the dairy found in the recipe with coconut or almond products without compromising the original flavor of the recipe. If you don't have German's Sweet Chocolate you can use a substitute.

Provided by ElizabethKnicely

Categories Dessert

Time 55m

Yield 1 sheet cake, 12 serving(s)

Number Of Ingredients 20

Ingredients

4 squares german's sweet chocolate
2 cups sugar
1/2 cup rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup oil
4 eggs
1/3 cup water
1 teaspoon gluten-free vanilla extract
1 cup pecans, chopped
3 egg yolks
1 cup coconut sugar (or brown sugar)
1/2 cup coconut oil (or butter)
1 teaspoon gluten-free vanilla extract
1 cup almond milk (or coconut milk or milk)
3 cups shredded coconut
2 cups pecans, finely chopped

Steps:

Preheat oven to 350°F. Grease a 9x13-inch pan.
Combine the dry ingredients in a large bowl.
Melt the chocolate in a microwave safe bowl. Melt for 30 seconds at a time, stirring after each interval, until melted.
Add the oil, water, eggs, and vanilla to the chocolate. Stir until thoroughly combined.
Add the chocolate mixture to the flour mixture. Stir until all the ingredients are completely incorporated.
Stir in pecans.
Pour into a greased 9x13-inch pan. Bake at 350°F for 40 minutes or until an inserted toothpick comes out clean.
German Cake Topping Directions:.
Combine the egg yolks, sugar, coconut oil (or butter), vanilla and milk in a medium sauce pan.
Cook over medium heat for about 15 minutes, until the mixture is thick and bubbly.
Remove for the heat and add the coconut and pecans.
Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled cake.

Nutrition Facts : Calories 638.1, Fat 45.7, SaturatedFat 18.6, Cholesterol 103.5, Sodium 197.7, Carbohydrate 56.7, Fiber 4, Sugar 44.6, Protein 6.5

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