Welcome to the first installment of Recipe Wednesday where I share with you the many vegan recipes I create and love.
Today’s recipe is for Vegan German Chocolate cake – cupcakes! I made them for Joe’s birthday yesterday – Happy Birthday to Joe!
But I must warn you. Their code name is “crack-cakes”. Since I had my first one last night, it’s all I can think about and I cannot wait until I get my next hit, I mean, cupcake. Make them at your own risk! Known to cause swelling of the hips and thighs.
Actually when I had one last night I was bouncing off the walls. These babies are sugary!
So without further ado…
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup all-purpose flour
1/2 cup tofutti better than sour cream
1/2 tsp baking soda
1/2 cup tofu (blended)
1/2 cup water
1/4 cup vegetable oil
1/2 cup pure maple syrup
1 tsp vinegar
1 tsp vanilla extract
Mix together the sugar, cocoa, baking powder and salt. The hard grains with break up the clumps in the cocoa. Then add the flour once smooth and fine.
Stir the baking soda into the sour cream and let sit for 10 minutes.
Blend the tofu with the water until smooth and free of any tofu bits.
Once the oven is preheated, add all of the wet ingredients to the dry. Stir until batter is smooth and creamy with few lumps.
Pour into cupcake liners until they are 2/3 full. Pop the tin into the oven.
Bake for 26-28 minutes depending on your oven – be sure to test them.
Once cupcakes are done, remove them from the tin immediately and place onto a cooling rack.
Frost when they are cool.
1/2 cup turbinado sugar
1 cup pure maple syrup
1 – 1 1/2 cups shredded coconut
1 cup pecans (3/4 c ground, 1/4 c chopped)
Add coconut and pecan mixture, coat evenly.
Frost cupcakes while the frosting mixture is warm, but not scalding.
EAT. Knit. Run. Blog.