Non-Dairy Chocolate Cake With German Chocolate Frosting
Are you looking for a tasty dairy free milk alternative?
Recipe Summary Non-Dairy Chocolate Cake With German Chocolate Frosting
I have a stepfather who is a chocoholic and lactose intolerant. This works for him.Ingredients | Best Non Dairy Milk For Coffee2 ⅓ cups all-purpose flour1 cup whole wheat flour1 ¼ teaspoons baking soda⅔ cup unsweetened cocoa powder⅔ cup packed brown sugar⅔ cup vegetable oil1 cup water¾ cup maple syrup⅔ cup applesauce1 ¼ tablespoons cider vinegar2 ½ teaspoons vanilla extract1 quart soy milk1 cup barley malt syrup2 cups brown rice syrup5 tablespoons egg substitute¼ cup water1 (10.5 ounce) package crumbled firm silken tofu1 ½ pounds flaked coconut3 cups chopped pecans6 tablespoons arrowroot powderDirectionsPreheat 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.Info | Best Non Dairy Milk For CoffeeServings: 16 Yield: 1 10-inch layer cake
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