Cupcakes always make me think of celebrations.
But for me, it’s more than just birthdays or anniversaries—it’s about celebrating the little wins, like surviving a crazy workday or finally remembering to fold the laundry. These vegan German chocolate cupcakes are my go-to treat when I want something indulgent that doesn’t feel like a compromise.
They’re rich, chocolaty, and topped with that dreamy coconut-pecan frosting my grandma used to make.
Trust me, you won’t even miss the dairy or gluten—these cupcakes are that good! Let’s get baking!
Tips & Substitutions
- Nut-free option: Replace pecans with sunflower seeds or skip entirely.
- Sugar swap: Use maple syrup in the cupcake batter if you prefer natural sweeteners.
- Coffee alternative: Not a fan of coffee? Use hot water or more almond milk.
- Storage: Store in an airtight container in the fridge for up to 3 days.
Serving Suggestions
These cupcakes are rich enough to stand alone, but if you’re feeling fancy, serve them with a scoop of vegan vanilla ice cream or drizzle them with melted vegan chocolate. They’re perfect for birthdays, dinner parties, or just because your Tuesday needs a glow-up.
Enjoy every bite—you deserve it!
Vegan German Chocolate Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Gluten-free, vegan, and utterly indulgent, these German chocolate cupcakes are rich, chocolaty, and topped with a luscious coconut-pecan frosting.
Ingredients
Cupcakes
- 1 ½ cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1)
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup almond milk (or any plant milk)
- 1 tsp apple cider vinegar
- ½ cup avocado oil (or any neutral oil)
- 2 tsp vanilla extract
- ½ cup brewed coffee (cooled; enhances chocolate flavor)
Coconut-Pecan Frosting
- 1 cup full-fat coconut milk (shake the can well)
- ½ cup coconut sugar (or brown sugar)
- 1 tbsp cornstarch (dissolved in 1 tbsp water)
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
- ¾ cup chopped pecans
Instructions
Make the Cupcakes:
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle (it’s like vegan buttermilk).
- Add the oil, vanilla, and coffee to the milk mixture, then pour into the dry ingredients. Mix gently until just combined. Don’t overmix—nobody wants dense cupcakes!
- Fill the liners about ¾ full and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
Make the Frosting:
- In a saucepan, combine the coconut milk and sugar over medium heat. Stir until the sugar dissolves.
- Add the cornstarch slurry and cook until the mixture thickens (about 5 minutes). Stir constantly to avoid lumps.
- Remove from heat and stir in the vanilla, shredded coconut, and pecans. Let it cool to room temperature.
Assemble:
- Once the cupcakes are cooled, spoon a generous dollop of the frosting on each one. Spread it out with the back of your spoon for that signature messy-yet-delicious look.
Notes
Let the cupcakes cool completely before adding frosting to prevent it from melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 15g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
