Non-Dairy Chocolate Cake with German Chocolate Frosting Tasty Recipes

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Non-Dairy Chocolate Cake with German Chocolate Frosting

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

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 :

Prep :	Cook : 16M	Ready in :

• 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.

Notes :

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