Non-Dairy Chocolate Cake with German Chocolate Frosting Be The First To Review By Anonymous recipe Comments | 0 Favorites | 10 Print 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 flour1 cup whole wheat flour1 1/4 teaspoons baking soda2/3 cup unsweetened cocoa powder2/3 cup packed brown sugar2/3 cup vegetable oil1 cup water3/4 cup maple syrup2/3 cup applesauce1 1/4 tablespoons cider vinegar2 1/2 teaspoons vanilla extract1 quart soy milk1 cup barley malt syrup2 cups brown rice syrup5 tablespoons egg substitute1/4 cup water1 (10.5 ounce) package crumbled firm silken tofu1 1/2 pounds flaked coconut3 cups chopped pecans6 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.