German Chocolate Cupcakes - Vegan, Gluten Free

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I have received many requests for recipes lately for not only gluten-free cupcakes but vegan as well. So I looked to Chloe, winner of Cupcake Wars with her vegan cupcakes for a starting point. I noticed she used oil and vinegar in her cupcakes which got me thinking, why not try Vegenaise instead? Vegenaise is an egg-free, vegan mayo substitute which we have started using at our house since said stubborn husband has high cholesterol (I must point out that for all his hesitation in trying the vegan cupcakes, he absolutely loves Vegenaise). This turned out to be stroke of brilliance! The cupcakes were moist with a tender crumb and absolutely delicious.

You may notice the lack of xanthan gum in the following recipe, it’s not a mistake. Well actually it was, I intended to add some but forgot. Turns out they didn’t need it. The cupcakes rose perfectly and did not fall apart or get crumbly. I am not sure if the Vegenaise had anything to do with this or not, but I was so happy with the result of these vegan, gluten-free German Chocolate cupcakes, I wouldn’t change a thing.

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  • 12

Ingredients

  • (If you prefer not to mix flours, you can use 1 1/2 cups all purpose gluten-free flour blend in place of the fours and starches in the recipe.)
  • Cupcakes
  • 1/2 cup superfine white rice flour
  • 1/3 cup millet flour
  • 1/3 cup superfine sweet rice flour
  • 1/3 cup tapioca starch
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or fine sea salt
  • 1 teaspoon instant espresso powder
  • 1 cup granulated sugar
  • 1 cup coconut milk (shake can well before measuring)
  • 1/2 cup Vegenaise
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • Frosting
  • 1 1/2 cups coconut flakes
  • 1 cup pecans, chopped
  • 4 cups confectioners’ sugar, measured then sifted
  • 1/4 teaspoon kosher or fine sea salt
  • 1/2 cup refined coconut oil at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 4 – 6 tablespoons coconut milk

Preparation

Step 1

Cupcakes:

Preheat oven to 350 degrees. Line a 12 cup standard muffin pan with paper liners.

In a large mixing bowl, whisk together the white rice flour, millet flour, sweet rice flour, tapioca starch, cocoa powder, baking soda, salt and espresso powder.

In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.

Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.

Bake for 20 – 25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean. Leave oven on. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling. Prepare frosting while cupcakes cool.

Frosting:

Place the coconut flakes pecans on separate baking sheets. Toast in oven until fragrant and lightly browned, about 5 minutes for the coconut and about 10 minutes for the pecans. Watch closely so they don’t burn. Let cool while mixing the rest of the frosting.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, combine the confectioners’ sugar, salt, coconut oil and the extracts. Starting with the mixer on low speed, blend until combined. Gradually increase the speed to medium and add the coconut milk, 1 tablespoon at a time until the frosting is the consistency of buttercream frosting. Turn mixer to medium high speed and continue to mix for 3 minutes.

Take a handful of the toasted coconut flakes to use as garnish and add the rest along with the pecan to the frosting and mix well with a spatula. You may need to add a bit more coconut milk to keep the frosting at a spreadable constancy. Frost cooled cupcakes, sprinkle with some toasted coconut and serve.

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