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My review
Non-Dairy Chocolate Cake with German Chocolate Frosting
Karena
"I have a stepfather who is a chocoholic and lactose intolerant. This works for him."
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Ingredients
servings 884Original recipe yields 16 servings (1 10-inch layer cake)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 5Most helpful
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Newest
1/2/2008
I loved the cake! I'm allergic to milk, and I can't have any dairy products at all. I loved the cake though!
7/18/2011
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 fl...
6/26/2013
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 ...