Vegan German Chocolate Cake Frosting

February 21, 2015

We could also call this the recipe that uses 3 forms of coconut. Guess I was in a coconutty mood when trying to come up with a chocolate pairing for this month’s Recipe Redux. Is it weird if I admit that I’m not really a big chocolate fan? Not that I’ll turn it down (well, I will turn down cheap chocolate. I think it tastes like waxy dirt) but it normally requires me to be in the mood for chocolate. I’m definitely not one of those people who eats a square of dark chocolate every night.

Vegan German Chocolate Cake Frosting @hiddenfruitnveg

So my chocolate pairing is focused way less on the chocolate, more on everything else that’s going on. I was inspired a few weeks ago by Sarah at Making Thyme for Health to make German chocolate cupcakes. They’re probably my dad’s favorite and, because he’s an accountant, he’s extra stressed right now and deserved a treat. But then I was too lazy to go to the store in the snow + sub zero temps, so I couldn’t make Sarah’s recipe. Instead I pulled together what I happened to have in my kitchen and was super impressed by the results.

Vegan German Chocolate Cake Frosting @hiddenfruitnveg

Coconut is high in fat, I get it, so this isn’t really a “light” recipe. But let’s focus on the fact that there’s no butter, there’s no egg yolk (and I’m seriously creeped out that this is a standard ingredient in the frosting!), and no sweetened condensed milk in addition to that coconut. This frosting pulls together in just a few minutes so you can slather it on top of a chocolate cupcake and dig in.  I’d even recommend a little on a chocolate graham cracker. It’s so delicious! Drizzle with melted chocolate for extra decadence.

Vegan German Chocolate Cake Frosting @hiddenfruitnveg

5.0 from 1 reviews

Vegan German Chocolate Cake Frosting
Prep time: 
Total time: 

Serves: 18 servings

  • 15 oz can coconut milk, shaken (I used lite)
  • 5 – 6 tbsp coconut flour
  • ¼ tsp vanilla extract
  • pinch salt (omit if pecans are salty)
  • ⅔ c brown sugar
  • ¾ c chopped pecans
  • 1 c flaked coconut
  • ½ c chocolate chips
  • Your favorite chocolate cupcake recipe

  1. Whisk together the coconut milk with enough coconut flour to thicken to pudding consistency.
  2. Add the vanilla, salt, and brown sugar, whisking again until well combined.
  3. Stir in the pecans and flaked coconut. Taste, adjusting sweetness as necessary (may need more if your coconut is less sweet).
  4. Spread the frosting on top of your favorite chocolate cupcakes. Melt chocolate chips in the microwave (I added a couple of drops of EVOO to help smooth it out, but it’s not necessary) and drizzle on top of the frosting.
  5. Frosting can be stored in the fridge before using. If it’s a little hard, let sit at room temp until the coconut milk softens up.

This was approximately enough frosting for 18 cupcakes with as much frosting as in the pictures.

Tagged with:

    Izzy Feb 26, 2015

    I always say that I’m not a huge chocolate fan but then I get my hands on some chocolate and I can’t seem to put it down! I’m guessing I wouldn’t be able to put these cupcakes down either!! I love the thickness of the German chocolate cake frosting, I could just eat it with a spoon!!

      Kelly Feb 27, 2015

      I may or may not have eaten the left overs with a spoon 😡 oops!

    Sarah @ Making Thyme for Health Feb 26, 2015

    I’m so glad I inspired you to make these! They look fabulous. It’s the end of the night here and I want one so bad!! 🙂

    Kayle (The Cooking Actress) Feb 22, 2015

    such a smart recipe! I looove how delish the german chocolate cake frosting looks while still being vegan!

    Joanne Feb 22, 2015

    I LOOOVVVEEE coconut and chocolate together! It’s my favorite. Well, one of my favorites. I’ve actually never found a chocolate pairing that I didn’t love!

    June Burns Feb 21, 2015

    Looks fabulous! Love the use of coconut cream, always works great in frostings 🙂 I’d definitely munch on one of those cupcakes!