Flourless German Chocolate Quinoa Cupcakes
Super moist gluten-free chocolate cupcakes are topped with a naturally sweetened vegan icing for a healthier version of the classic German Chocolate Cake.
Have you ever wondered where German chocolate cake got it’s name from?
I always assumed that it had something to do with the country of Germany but then I actually went there and asked a few of the locals where I could find some authentic German chocolate cake and they looked at me like I was nuts.
Man, what a let down that was. I thought I was going to get to taste the best German chocolate cake of my life and instead I just made a big ‘ol ass of myself.
Feeling utterly bewildered by the mysterious origin of this cake, I did what any good Millennial would do and turned to the all mighty Wikipedia.
In case you’re curious, the cake is named after the American chocolate maker Sam German and the recipe was originally known as German’s chocolate cake. After subsequent publications, the possessive form was eventually dropped leaving us with what we now refer to as German chocolate cake. Hmmph.
Yeah well, doesn’t matter where it came from, I love the stuff. But I don’t love that the icing is made with egg yolks and evaporated milk. That just isn’t necessary.
You can get an icing that tastes just as good using dates, shredded coconut, pecans and a touch of coconut milk.
The icing is actually vegan but unfortunately the cupcake recipe is not. I adapted it from my Best-Ever Chocolate Quinoa Cake (which was originally adapted from the cookbook Quinoa 365) but I scaled it down and added a teaspoon of espresso powder for a more dark chocolate flavor.
I’ve told you guys that I don’t drink coffee, right? Well I made these first thing in the morning and after eating one I was the most productive I’ve been in a very looooong time. It.was.awesome.
If you don’t have espresso powder on hand, you can just leave it out of the ingredients. I’m working on a vegan version of the cake recipe too (as well as a vanilla version) but it’s so finicky that I’m not sure when I’ll figure it out. I’ll try my best not to give up on it though.
In the mean time, enjoy some German’s chocolate cupcakes! ;)
Ingredients
1 cup cooked quinoa*
3 tablespoons unsweetened vanilla almond milk
2 eggs
4 tablespoons (1/2 stick) vegan butter, melted and cooled**
1 teaspoon vanilla extract
1/2 cup cocoa powder
1 teaspoon espresso powder (optional)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup natural cane sugar
1/4 teaspoon salt
Vegan Coconut Pecan Icing
1 cup pitted Medjool dates + 3/4 cup water
1/2 cup pecans
1/2 cup shredded coconut
1/2 teaspoon vanilla extract
4 tablespoons almond milk or coconut milk
1/2 teaspoon salt
1 cup chocolate chips, melted for topping (optional)
Instructions
- Preheat the oven to 350°F and line or grease a muffin tin for 6 cupcakes.
- In a large bowl, sift together the dry ingredients (cocoa powder to salt) and then set aside.
- After you’ve cooked the quinoa, allow it to cool and remove any excess moisture by straining it thoroughly. Next combine quinoa with 2 eggs, almond milk, vanilla extract and melted butter in a blender and process on high for 1-2 minutes, until smooth.
- Pour the wet ingredients into the dry and then fold together using a spatula. Be sure to scrape down the sides so that the mixture is completely combined.
- Using an ice cream scooper, scoop the batter into the muffin tin until each is 3/4 of the way full, making 6 total.
- Bake in the oven for 30 minutes, or until you can stick a toothpick in the center and have it come out clean. Allow to cool.
- Meanwhile prepare the icing by bringing 3/4 cup water to a boil in a medium size saucepan. Add the dates to the pot and then reduce to a simmer. Allow to cook for 15 minutes then set aside to cool.
- Once dates have cooled, scoop each one out and place into a food processor along with the pecans, coconut, vanilla extract, and salt. Pulse for 15-20 seconds then add the almond milk. Continue to blend for another 20 seconds or so that it’s still somewhat chunky but smooth enough to spread. You can blend it more or less if you prefer a different consistency. You can also taste test it and add a teaspoon of maple syrup if you prefer it to be sweeter.
- When the icing is ready, spread it on top of each cupcake. If you want to make them fancy then you can melt 1 cup chocolate chips and drizzle it on top of each one.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
*1/3 cup dry quinoa yields a little more than 1 cup. Although it isn’t necessary, I recommend soaking the quinoa overnight or for at least 8 hours prior to cooking it. For more information on why I soak it and also how to cook quinoa, refer to this post. Prep time includes cooking quinoa but not soaking it.
**you can also use regular butter or coconut oil
Could you replace the eggs with ground flaxseed and water? I’ve just recently starting using this in cookie recipes.
I don’t think flax eggs would work well in this recipe but I had someone comment on the cake who said it did. I’m going to try using an egg replacer (such as Bob’s Red Mill or this one: http://eatneat.com/neategg/). I have a feeling that might turn out better than flax. I’ll be sure to report back when I figure it out!
That story is too funny, I had no idea the origin of German (‘s?) chocolate cake either. These look pretty incredible either way, though!
Your frosting looks so much better than the original. I’ve never been a fan of the original but this, this I could get on board with! Yum!
Oh my gosh these are pure genius! And what a shame that Germans don’t even know about German cake–what’s up with that?!!
Oh Saaaam…confusing the whole world with your last name. I always wondered if German chocolate cake was actually German, too. Now I feel so much the wiser. Get this: GCC is one of my all time faves! I’ve never made it myself – for whatever reason, I’ve been intimidated by the topping – but now I really must!
These look amazing! I love chocolate and I am sure these are the perfect Valentine’s Day treat. :-)
These look so good! I actually tried to make quinoa cookies over the weekend but they ended up being a flop. I couldn’t get the texture quite right. But these look delicious!
First of all, thanks for the information on this dessert. I like to know the truth behind what I’m eating and the fact that it’s been misnamed after so many years. I feel bad for the poor lady/man (you never know with Sam?) who created it. Second of all, I don’t drink coffee either. Third of all, I want to try these!!!
these look decadent!
Confession: I actually have no idea what the difference is between German chocolate cake and regular chocolate cake… but you won’t catch me turning away either one ;) And I wonder if the same is true of Black Forest cake, which I think is in Germany as well…
These are seriously the CUTEST and PRETTIEST mini little cakes ever!!
I have no idea the origin of the Germani cake either. It is good to know :-)
I love your frosting :)
Haha I had no idea that’s where the name of German chocolate cake came from! I thought it came from Germany too.
Love your healthier icing recipe – it looks amazing!
These cupcakes look so pretty lady! Haha, um yea I totally thought they originated in Germany too!
Wait… What a letdown that German chocolate cake ISN’T from Germany! Bahh! Well, at least now we know ;) These cupcakes look delish and hopefully make up for the fact that you didn’t get that cake abroad.
What a fabulously delicious cupcake! So, I had no idea that the cake was named after a baker! I totally would have walked around and asked where to find authentic German cake, too!
My dad is obsessed with german chocolate cake (documented case of getting in an argument on my birthday because there was only one german chocolate cupcake — only fight he’s ever let me win in my life!). He’s extra busy during tax season, so I think he’s earned one of these. But just one — the rest are for me
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Why don’t your drink coffee? Just curious, I don’t judge you :)
Your experience with the German cake reminds me of my bewildered reaction every time I hear about “Italian soda” or “Italian dressing”. You can’t ask for these things in Italy, nobody would understand what you are ordering :)
These cupcakes are divine, I’m literally drooling.
The acidity has always been hard on my stomach. Plus I only like it if it has cream and sugar and I rather eat my calories than drink them.
And thanks for the tips- if I’m ever in Italy I’ll be sure not ask for either of those! :)
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These are insanely amazing looking. I’m literally drooling over your pictures!! Quinoa in cupcakes = amazingness.
oh my god. gimme. now. click and print. I’m having a major sweet tooth craving and these sound divine and I can squint my eyes and imagine there are mostly healthy :)
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I’m looking at your recipes and you have excelent ideas, I want to make so many of your healthy desserts!
Thank you, Azu!:)
These are soo good! I can’t believe they are gf! I want to make a larger batch of cupcakes, is your best-ever quinoa cake what I should use? Or just double this recipe?
I love the crown on the cupcakes and I know some cake recipes don’t translate into the best cupcakes!
Just love these!!!
Thanks Ashley! I’m so happy to hear you like them! You could do with one, double this recipe or use the cake recipe. :)
These looks so good,can i used normal sugar other than cane sugar and for vanilla almond milk can i replace with plain milk
Yes! That should work fine!