Non Dairy German Chocolate Frosting Recipes

GERMAN CHOCOLATE CAKE FROSTING

German Chocolate Cake Frosting image

Coconut Pecan Frosting for German Chocolate Cake.

Provided by Denise

Categories Desserts Frostings and Icings Chocolate

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup evaporated milk
1 cup brown sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 ⅓ cups flaked coconut

Steps:

In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g

NON-DAIRY CHOCOLATE CAKE

Non-Dairy Chocolate Cake image

Provided by Food Network

Categories dessert

Time 55m

Number Of Ingredients 11

Ingredients

2 1/3 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/4 teaspoons baking soda
2/3 cup cocoa powder
2/3 cup maple or brown sugar
2/3 cup unrefined corn oil
1 cup water
3/4 cup and 1 tablespoon maple syrup
2/3 cup applesauce
1 1/4 tablespoons cider vinegar
2 1/2 teaspoons vanilla

Steps:

In a large bowl sift dry ingredients together. In another bowl mix the brown sugar, corn oil, water, maple syrup, applesauce, cider vinegar and vanilla. Add the dry ingredients to the wet and mix for 2 minutes.
Bake in floured and oiled 10-inch cake pan at 350 degrees (275 convection) for 30 to 40 minutes.
Cool and frost with Non-dairy German Chocolate Frosting

NON-DAIRY CHOCOLATE CAKE WITH GERMAN CHOCOLATE FROSTING

Non-Dairy Chocolate Cake with German Chocolate Frosting image

I have a stepfather who is a chocoholic and lactose intolerant. This works for him.

Provided by Karena

Categories Chocolate Frosting

Yield 16

Number Of Ingredients 20

Ingredients

2 ⅓ cups all-purpose flour
1 cup whole wheat flour
1 ¼ teaspoons baking soda
⅔ cup unsweetened cocoa powder
⅔ cup packed brown sugar
⅔ cup vegetable oil
1 cup water
¾ cup maple syrup
⅔ cup applesauce
1 ¼ tablespoons cider vinegar
2 ½ teaspoons vanilla extract
1 quart soy milk
1 cup barley malt syrup
2 cups brown rice syrup
5 tablespoons egg substitute
¼ cup water
1 (10.5 ounce) package crumbled firm silken tofu
1 ½ pounds flaked coconut
3 cups chopped pecans
6 tablespoons arrowroot powder

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.

Nutrition Facts : Calories 883.8 calories, Carbohydrate 124.5 g, Fat 38.3 g, Fiber 9.2 g, Protein 15.1 g, SaturatedFat 14.3 g, Sodium 296.9 mg, Sugar 72.3 g

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