I did it, too! I cheated. I admit it.
A while back my friend, Nancy, at The Sensitive Pantry admitted to trying a Betty Crocker® Gluten Free Devil’s Food Cake Mix. Go Nancy! This week I followed in her footsteps. August is birthday month in our family. Lots of birthdays, lots of cakes. By the time my husband's birthday rolled around I wanted something quick and easy and totally illegal!
Let me post the disclaimer right now: The cake featured in this post is made with refined sugar (probably sugar beet) and eggs. So there.
The LEGAL part of this post is the frosting I globbed on TOP. It's a tasty little number that can transform any chocolate cake (not just Betty Crocker's) into the German version.
Thanks, Nancy, for admitting that we all fall (or intentionally jump) off the wagon once in a while and that it's OOOOKAY!
Alright, truth be told, this was my SECOND trial of a Betty Crocker gluten-free product. The first was the Gluten Free Yellow Cake Mix, which I made sans-eggs. Just substituted flax gel for the eggs (1 T flax meal + 3 T water = one egg) and made mini-cupcakes. They turned out great, too! But enough about Betty's cakes, here is the recipe for the frosting.
Vegan German Chocolate Frosting
Makes enough to cover one layer of a 9" round cake.
Gently heat until runny:
3/4 cup gluten-free BROWN RICE SYRUP
1 tablespoon HONEY (or AGAVE SYRUP for the vegan diets)
2 tablespoons COCONUT OIL
15 drops SweetLeaf® Vanilla Crème LIQUID STEVIA
Add to food processor and whiz until almost smooth:
1/2 cup raw CASHEW NUTS (soak 4 hours, rinse well and drain)
2 teaspoons COCONUT FLOUR (if you don't have it it's probably fine without)
Heated syrup mixture
Add and pulse until incorporated:
1/2 cup chopped raw WALNUTS or PECANS
1/2 cup unsweetened COCONUT FLAKES
1 tablespoon NON-DAIRY MILK, if needed, to thin icing (how to make Almond Milk)
Pour over cake and gently spread.