Non-Dairy Chocolate Cake With German Chocolate Frosting Recipe

Name: Non-Dairy Chocolate Cake With German Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1970

kcal

Calories

106

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 1/3 cups all-purpose flour, 1 cup whole wheat flour, 1 1/4 teaspoons baking soda, 2/3 cup unsweetened cocoa powder, and more.

Yes, Non-Dairy Chocolate Cake With German Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Non-Dairy Chocolate Cake With German Chocolate Frosting

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