The best vegan german chocolate cake ever

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup water OR 1 double shot espresso + water to equal 1 cup

German Chocolate Cake Frosting:

• 1 cup plain soy milk
• 1/3 cup coconut milk
• White sugar 1 1/4 cup organic
• 1 teaspoon vanilla extract
• 1/3 cup cornstarch mixed with 1/4 cup water until smooth
• 2 1/2 cups coconut grated sweet
• 1 1/2 cup chopped pecans

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Preparation

• Preheat oven to 350 ° C. Lightly grease a 9x5 inch loaf pan, or make cupcakes, use the liners.
• Sift together flour, sugar, cocoa, baking soda and salt.
• Add oil, vanilla, vinegar and water. Mix (with blender) until smooth.
• Pour into prepared pan and bake on the grid below 350 ° F for 30-45 minutes, or until a toothpick comes out clean. Remove from oven and let cool.
• German Chocolate Cake Frosting:
  In a medium saucepan, combine the soy milk, coconut milk, sugar and vanilla together.
• Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens.
• Cook for one minute after boiling. Remove from heat and stir in coconut and pecans.
• Let cool for about 10 minutes (mixture should be still warm) before spreading on the cake.
• For an impressive presentation, try to fill the cake with icing. It is a pleasant surprise and it looks pretty too.
• Take a sharp knife and cut a small square in the center of the cupcake- careful not to cut through the background.
• Carefully remove the square, cut inside and keep the "topper".
• Using a spoon, fill with frosting and replace the topper. The gel, as habitud.