Non-Dairy Chocolate Cake with German Chocolate Frosting

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

• Calories: 884 Calories

Ingredients

• ¼ cup water
• 1 ¼ teaspoons baking soda
• 2 ⅓ cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• 2 ½ teaspoons vanilla extract
• 1 cup water
• ⅔ cup packed brown sugar
• ⅔ cup vegetable oil
• 1 cup whole wheat flour
• ¾ cup maple syrup
• ⅔ cup applesauce
• 1 ¼ tablespoons cider vinegar
• 1 quart soy milk
• 1 cup barley malt syrup
• 2 cups brown rice syrup
• 5 tablespoons egg substitute
• 1 (10.5 ounce) package crumbled firm silken tofu
• 1 ½ pounds flaked coconut
• 3 cups chopped pecans
• 6 tablespoons arrowroot powder

Recipe Instructions

Step 1

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

Step 2

In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.

Step 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.

Step 4

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Step 5

Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.

Step 6

Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.

Step 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.