from Karen C.
Greenlee - Atlanta, Georgia, USA
I was looking at Tiffany's "Vegetarian Voice" site, came across
the veg weddings, followed the link to IVU for cake recipes, and
noticed that *this one* wasn't there! So, here ya' go -- this is
a great cake! I've had it at the restaurant, and no one would ever
guess that it is any different that a "regular" chocolate cake.
Recipe By: Cafe Sunflower, Atlanta, Georgia; Serving Size: 16
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup canola oil
- 1/2 cup water
- 3/4 cup soy milk
- 2 ounces firm tofu -- mashed with a fork
- 3 cups unbleached flour
- 2 1/2 cups confectioner's sugar
- 1/8 cup unsweetened cocoa powder
- 1 stick soy margarine -- softened
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
In large bowl of an electric mixer, combine the cocoa powder, sugar,
salt, and baking powder.
Add oil, water, soy milk, and tofu and beat until mixture is creamy.
Fold in flour.
Pour batter into prepared pan and bake 30 minutes.
Cool completely before frosting.
In a medium bowl, combine the sugar, cocoa powder, and margarine.
Mix until creamy.
Frost cooled cake.
Makes 1 two-layer cake
This cake tastes just like "regular" chocolate cake.