This is no everyday cake. It's a treat!
Mainly because this beauty still has oil added, it't too decadent for everyday rotation, but for my husband's birthday once a year this cake is just what's in order.
I'm not pretending that this is cake is a health food, but I sought to create a german chocolate cake that was as healthy as I could get it, without sacrificing it's very specific taste. I love german chocolate cakes, but we all know its really the frosting that does the trick, and this one doesn't disappoint.
Have a speacial occasion coming up? Then this cake is just what your'e looking for. Just be sure to enjoy the special treat, and put the recipe away for a while
German Chocolate Cake with Frosting
Ingredients
For the cake
- 3 cups flour
- 2 cup sucanat (or other natural sugar)
- 6 Tbls. cocoa
- 2 tsp. baking soda
- 1 tsp. salt
- 2/3 cup vegetable oil
- 1 1/2 tsp. vanilla
- 2 tsp. white vinegar
- 2 Tbls. molasses plus enough water to equal 2 cups, whisked together until blended
For the frosting
- 1 cup of vanilla soy milk
- 1/3 cup coconut milk
- 1 1/4 cup sucanat
- 1 teaspoon vanilla
- 1/4 cup of arrowroot (or cornstarch) mixed with 3 Tbls. water
- 2 cups flaked, sweetened coconut
- 1 cup chopped pecans
Instructions
For the cake
Preheat oven to 350.
Line two 9 inch round cake pans with parchment. Oil and flour the sides of the pan.
Sift the dry ingredients together in a large bowl.
Once sifted, add liquid ingredients to the bowl and mix well until blended.
Pour half of the batter into each of the prepared pans.
Bake for 35-40 minutes.
Remove from oven and cool completely.
Use a knife to loosen the cooled cakes from the sides of the pans. Invert one of the cake pans on a cake stand or plate to transfer. Remove the parchment paper from the cake.
After frosting the first cake, invert the second cake on top of the first. Remove parchment and finish icing cake.
For the frosting
In a large saucepan, combine all ingredients except for the coconut flakes and pecans.
Over medium high heat slowly bring the liquid mixture to a boil. Stirring constantly, reduce heat to medium and continue stirring until the mixture begins to thicken.
Once thickened, remove from heat.
*Note* If you mixture gets too thick, add more soy milk at 1-2 tablespoons at a time. Mix and then add more if needed until you have a softer frosting.
Once the frosting has cooled for 10 minutes begin frosting the cake, or eat straight from the saucepan!
