5 from 1 vote
Gluten-Free German Chocolate Cupcakes recipe
Gluten Free Vegan German Chocolate Cupcakes Recipe
Prep Time
40 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
 
Course: Dessert
Cuisine: German
Servings: 12 cupcakes
Calories: 607 kcal
Author: Carol Kicinski
Ingredients
Cupcakes
Frosting
  • 1 ½ cups coconut flakes
  • 1 cup pecans chopped
  • 4 cups confectioners’ sugar measured then sifted
  • ¼ teaspoon kosher or fine sea salt
  • ½ cup refined coconut oil at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • 4-6 tablespoons coconut milk
Instructions
Cupcakes
  1. Preheat oven to 350 degrees. Line a 12-cup standard muffin pan with paper liners.

  2. 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.
  3. 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.
  4. Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.
  5. 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
  1. Place the coconut flakes and 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.
  2. 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.
  3. Take a handful of the toasted coconut flakes to use as garnish and add the rest along with the pecans 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 consistency. Frost cooled cupcakes, sprinkle with some toasted coconut and serve.

Nutrition Facts
Gluten Free Vegan German Chocolate Cupcakes Recipe
Amount Per Serving
Calories 607 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 19g 95%
Sodium 298mg 12%
Potassium 199mg 6%
Total Carbohydrates 77g 26%
Dietary Fiber 3g 12%
Sugars 57g
Protein 3g 6%
Vitamin A 0.1%
Vitamin C 0.5%
Calcium 1.6%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.