Non Dairy Chocolate Cake With German Chocolate Frosting Food
NON-DAIRY CHOCOLATE CAKE
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
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
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
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
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
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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