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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