Gluten Free German Chocolate Cupcakes (Vegan, Grain Free)
Gluten-free German Chocolate Cupcakes topped with the most luscious Coconut Pecan Frosting? Yes, please! Vegan, dairy-free, & grain-free too.
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Why You’ll Love These Gluten-Free German Chocolate Cupcakes
Recipe Inspiration
German chocolate, and I go way back. It’s my all-time favorite cake that my mom still makes it for me every year. Only now, it’s gluten-free. This is where these gluten-free German Chocolate Cupcakes come into play. They’re an ever-so-slightly healthy twist on traditional German chocolate cake, yet just as delicious. Your non-gluten-free guests will be none the wiser!
Ingredients
How to make Gluten-Free German Chocolate Cupcakes
- Make the Cupcakes
- Combine the dry ingredients. Melt the chocolate. Add the eggs, melted chocolate, applesauce, oil, and vanilla. Mix well to combine.
- Pour the batter into a lined cupcake pan and bake at 350 F for ~20 minutes.
- Make the Frosting
- Combine pecans, coconut, maple syrup, almond butter, vanilla, and salt in a food processor and process until chunky.
- Assemble the Cupcakes
- Once the cupcakes are cooled, top each with a generous spoonful of the coconut pecan caramel frosting.
- Garnish with additional chopped pecans or a sprinkle of shredded coconut. Enjoy!
Find the measurements and full recipe below!
Nutrition + Baking Tips
- Made with almond flour and coconut flour, these gluten-free German Chocolate Cupcakes are also vegan & grain-free.
- CocoaVia Cardio Health cocoa powder provides 500 mg of cocoa flavanols for heart and overall health.
- The almond and coconut flours, pecans, and shredded coconut add a nutritious boost of fiber and healthy fats!
- Cupcakes are perfect for portion control—unless it’s your birthday, in which case you can eat as many as you want! LOL!
- The applesauce adds a hint of apple flavor to the recipe. It’s delicious, but if you prefer it without, try using a different egg replacer. You may need to adjust the ingredients and add more liquids.
Gluten Free German Chocolate Cupcakes w/ Coconut Pecan Caramel Frosting
Ingredients
Cupcakes
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder, i.e. CocoaVia
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup avocado oil, or other neutral oil
- 3 ounces dark vegan chocolate, melted
- 1 teaspoon vanilla extract
Frosting
- 1 cup pecans, divided
- 1/2 cup shredded unsweetened coconut, divided
- 1/2 cup virgin coconut oil, measurement in solid form
- 1/4 cup pure maple syrup
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
Make the Cupcakes
- Preheat the oven to 350 degrees F, and line a cupcake pan with 12 liners.
- Combine the almond and coconut flours, cocoa powder, brown sugar and salt in a mixing bowl. Stir with a fork until well combined.
- Place the dark chocolate in a small microwave safe bowl, and melt in microwave for ~ 3 minutes, checking/stirring every 1 minute until melted.
- Add the melted chocolate, applesauce, avocado oil, and vanilla extract to dry ingredients, and stir well with a fork or mixing spoon until ingredients are well combined.
- Spoon the batter in to cupcake liners (it will be thick), then bake for 20-25 minutes, or until done Remove cupcakes from oven and allow to cool completely before frosting..
Make the Frosting
- While the cupcakes are baking, by combining 1/2 cup of the pecans, 1/4 cup of the shredded coconut, solid coconut oil, maple syrup, almond butter, vanilla extract, and sea salt in a food processor.
- Pulse mixture until ingredients are well combined, and nuts are finely chopped. Note: the frosting should have a chunky texture, as opposed to being smooth.
- Removed the frosting from food processor, and set it aside. Clean the food processor, and place the remaining coconut and pecans in the processor, and pulse until nuts are lightly chopped.
- Once the cupcakes have cooled, spread the frosting on top, then sprinkle with the pecan coconut mixture to garnish.
Notes
- *Use a dark {vegan} chocolate that is 70% cacao or higher.
- **Virgin Coconut Oil has a melting point of ~75 degrees F, so make sure the room temperature is at 75 or below, otherwise your frosting will melt!
Nutrition
More Gluten-Free Chocolate Recipes
Craving more chocolate? I hear you! Here are more gluten-free chocolate recipes you’ll love!
Did you make this recipe?
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