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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

883.8 calories; 15.1 g protein; 124.5 g carbohydrates; 0 mg cholesterol; 296.9 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2008
I loved the cake! I'm allergic to milk and I can't have any dairy products at all. I loved the cake though! Read More
(14)

Most helpful critical review

Rating: 2 stars
07/18/2011
i made the cake without the frosting following the steps and did not like it....it had a sandy like texture (i guess because of the wheat flour). however i tried again and used all purpose flour instead and half of dark coca & half regular cocoa.... and semisweet chocolate little bites....and VOILA!!!! surprisingly good. Read More
(10)
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/07/2008
I loved the cake! I'm allergic to milk and I can't have any dairy products at all. I loved the cake though! Read More
(14)
Rating: 5 stars
01/07/2008
I loved the cake! I'm allergic to milk and I can't have any dairy products at all. I loved the cake though! Read More
(14)
Rating: 5 stars
03/14/2005
really good nice and chocolate! Read More
(13)
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Rating: 2 stars
07/18/2011
i made the cake without the frosting following the steps and did not like it....it had a sandy like texture (i guess because of the wheat flour). however i tried again and used all purpose flour instead and half of dark coca & half regular cocoa.... and semisweet chocolate little bites....and VOILA!!!! surprisingly good. Read More
(10)
Rating: 5 stars
05/11/2010
yum! Read More
(4)
Rating: 4 stars
06/26/2013
The cake is very dense and heavy. This isn't a bad thing but just different from what we're used to. You would not know any of this dessert including the frosting was vegetarian. And like the recipe states the frosting (which made more than needed to frost the cake) is great as a pudding! Read More
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