Alice’s Tea Cup: Vegan German Chocolate Cake Recipe

Alice's Tea Cup is one of my favorite places to have afternoon tea in New York City.  That is why I was so happy that they agreed to let me share this recipe for Vegan German Chocolate Cake from their new cookbook.  Enjoy! 

Vegan German Chocolate Cake
recipe courtesy of Morrow Cookbooks/HARPERCOLLINS PUBLISHERS
{makes one 8-inch 2-layer cake}

Cake
3½ cups all- purpose flour

4 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

2 cups soy milk

1½ cups unsweetened cocoa powder(we recommend Hershey’s)

1 cup canola oil

3 cups real maple syrup

1 teaspoon distilled white vinegar

1 teaspoon pure vanilla extract

Coconut- Pecan Frosting
½ cup soy milk

¼ cup cornstarch

1 pinch kosher salt

2 cups firmly packed dark brown sugar

1½ cups coconut milk

2 teaspoons pure vanilla extract

3 cups sweetened shredded coconut

1 cup pecans, coarsely chopped

Vegan Chocolate Ganache
½ cup soy milk

8 ounces unsweetened chocolate

¼ cup real maple syrup

Even the most passionate German chocolate cake lover will love this rich, dark vegan treat. It’s sweetened mostly with maple syrup and loaded with dark chocolate. You won’t miss the dairy at all, we promise. . . .

1. To make the cake, preheat the oven to 350°f. Have ready two 8- inch round nonstick cake pans.

2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.

3. Heat the soy milk in a small saucepan to slightly bubbling, and then add the cocoa powder. Remove from the heat and whisk well.

4. In a medium bowl, combine the oil, maple syrup, vinegar, and vanilla. Whisk well. Pour in the soy milk–cocoa mixture, and whisk until smooth.

5. Using a mixer or by hand, add the wet ingredients to the dry ingredients and mix until the batter is smooth.

6. Pour the batter evenly into the two cake pans, and bake for 25 to 30 minutes, or until a toothpick stuck into the center comes out clean. Set the cake aside to cool thoroughly.

7. To make the coconut- pecan frosting, whisk the soy milk, cornstarch, and salt together in a small bowl.

8. In a medium saucepan over medium heat, dissolve the brown sugar in the coconut milk. Cook, whisking, until the mixture comes to a boil. Then reduce the heat to low and cook for 5 minutes, or until slightly thickened.

9. With the mixture on the stove still over low heat, pour in the soy milk mixture and stir continuously until the mixture is very thick and smooth. Remove from the heat and beat in the vanilla, coconut, and pecans. Cool before using.

10. To make the chocolate ganache, combine all the ingredients in a saucepan over low heat, and stir continuously until the glaze is smooth. Remove from the heat, stir for another 2 minutes, and then cool to room temperature.

11. To build the cake, place 1 cake layer on a cake plate or stand, and spread a layer of the coconut- pecan frosting over the top (but not the sides). Place the second layer on top of the first, and spread a very hearty layer of the frosting over the top. Using an offset spatula, ice the sides of the cake with a thick layer of ganache. Then warm about ¼ cup of the ganache in a small saucepan, or in a micro wave oven, and drizzle it across the top of the cake (or use a pastry bag to pipe it).

There are a variety of other wonderful recipes (the majority are not vegan) for scones, desserts, sandwiches and more in Alice’s Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York’s Most Whimsical Tea Spot.

Related Post: Images from Alice’s Tea Cup II in NYC
(Post Image: By stu_spivack)

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