Cake Central › Recipes › Non-Dairy Chocolate Cake with German Chocolate Frosting

Non-Dairy Chocolate Cake with German Chocolate Frosting

I have a stepfather who is a chocoholic and lactose intolerant. This works for him.

Non-Dairy Chocolate Cake with German Chocolate Frosting

Ingredients

  • 2 1/3 cups all-purpose flour 1 cup whole wheat flour 1 1/4 teaspoons baking soda 2/3 cup unsweetened cocoa powder 2/3 cup packed brown sugar 2/3 cup vegetable oil 1 cup water 3/4 cup maple syrup 2/3 cup applesauce 1 1/4 tablespoons cider vinegar 2 1/2 teaspoons vanilla extract 1 quart soy milk 1 cup barley malt syrup 2 cups brown rice syrup 5 tablespoons egg substitute 1/4 cup water 1 (10.5 ounce) package crumbled firm silken tofu 1 1/2 pounds flaked coconut 3 cups chopped pecans 6 tablespoons arrowroot powder

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.

2 In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.

3 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.

4 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

5 Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.

6 Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.

7 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.

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Cake Central › Recipes › Non-Dairy Chocolate Cake with German Chocolate Frosting