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Ingredients
| all-purpose flour (unsifted): 2 1/3 cups |
| whole wheat flour: 1 cup |
| baking soda: 1 1/4 tsp |
| unsweetened cocoa powder (sifted): 2/3 cup |
| light brown sugar (packed): 2/3 cup |
| vegetable oil: 2/3 cup |
| water: 1 cup |
| maple syrup: 3/4 cup |
| sweetened applesauce: 2/3 cup |
| apple cider vinegar: 1 1/4 Tbl |
| vanilla extract: 2 1/2 tsp |
| soymilk: 1 qt |
| malt syrup: 1 cup |
| brown rice syrup: 2 cups |
| egg substitute: 5 Tbl |
| water: 1/4 cup |
| firm tofu: 1 10.5oz package (crumbled) |
| flaked coconut meat: 1.5 lbs |
| pecans (chopped): 3 cups |
| arrowroot powder: 6 Tbl |
Non-Dairy Chocolate Cake with German Chocolate Frosting
Credit: AllRecipes
User rating:
"I have a stepfather who is a chocoholic and lactose intolerant. This works for him."
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Prep Time
min -
Cook Time
min -
Servings
16 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
- In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
- In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
- Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
- Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
- Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.