Sometimes you gotta make compromises.
Sometimes you don’t.
What you don’t wanna compromise on:
- good ice cream
- your integrity
- STAYING HYDRATED
- buying free range rather than cage-free eggs
When it’s possibly totally okay to compromise:
- on your completely implausible self-enforced caffeine ban (“hi, yeah, can I get a medium iced coffee with room for soy?”)
- personal values TEMPORARILY for a paying internship #not #selling #out
- when it comes to conscionable gun policy not involving the NRA’s incorrect reading of our 2nd amendment (just be better, Rubio)
- long, complicated, multi-part recipes
And that is why I made what can be seen as a much less complicated version of what is definitely the most popular recipe on my site, my vegan german chocolate cake. That being said, it… isn’t vegan.
But it’s gluten-free! And for the hardcore vegans out there, easy swaps with vegan condensed milk, vegan caramels, and egg substitutes could make this work (but be wary, I haven’t tested it yet!).
Whether you’re ready to invest a ton of time into a layered cake masterpiece or just trying to get your chocolate/pecan quick fix, I’ve got you covered. See ya next time xx
- ¾ cup semisweet chocolate chips (or 7oz good quality chocolate)
- ¾ cup coconut oil
- 1⅓ cups cane sugar
- 5 large eggs
- 1 tbsp cocoa powder
- 32 soft caramels, unwrapped (I used Trader Joe's fleur de sel caramels)
- ⅓ cup coconut oil
- 1 14-oz can sweetened condensed milk
- Pecan pieces, for topping
- Preheat your over to 375°F and grease an 8- or 9-inch pan with coconut oil and dust with cocoa powder.
- In a microwave-safe bowl, combine chocolate chips and coconut oil and heat at 30-second intervals in the microwaving, stirring in between each interval until completely mixed. Stir sugar into chocolate mixture and let cool.
- Add each of the 5 eggs one at time, mixing very well after each with a whisk. Mix in the 1 tbsp cocoa powder and whisk until batter is very even and smooth.
- Pour batter into your prepared springform pan and bake for about 25 minutes (until center of cake is set).
- Remove pan from oven and cool on a wire rack for 1 hour. Run a knife around the edges of the pan and release base from springform pan.
- To prepare caramel sauce, combine sweetened condensed milk and caramels in a medium saucepan over medium heat, stirring constantly until completely combined. Turn heat down if the sugar is burning.
- Top cooled cake with warm caramel sauce and pecans and serve!
*cake recipe from food52 with very slight adaptations
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