WFGF Vegan German Chocolate Cake

Vegan Chocolate Cake 3 cups Arrowhead Mills WFGF mix 2 cups sugar 1 t. baking soda 1/2 t. salt 1/2 cup cocoa 3/4 cup oil 1 t. vanilla 2 T. vinegar 2 cups water Mix the dry ingredients and then add the wet ones, and mix until smooth. (I beat it for about 1 minute with a mixer.)  Prepare pan(s) by greasing and flouring lightly. Pour into 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9-inch) or 50 minutes (9X11). Test with a toothpick to make sure it is done all the way through. While baking prepare frosting.

Vegan German Chocolate Frosting

1 cup Coconut Milk (I use So Delicious)

1/3 cup coconut milk creamer

1 1/4 cups organic sugar

1 teaspoon vanilla extract

1/3 cup cornstarch mixed with 1/4 cup water until smooth

2 1/2 cups organic flaked coconut

1 1/2 cups chopped pecans

Instructions

1. In a medium saucepan, mix the coconut milk, coconut milk creamer, 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 it boils. Remove from heat and stir in coconut and pecans.
2. Allow to cool for about 10 minutes (mixture should still be warm) before spreading on cake