Non-Dairy Chocolate Cake with German Chocolate Frosting

Ingredients

• 0.7 cup apple sauce 
• 6 tablespoons tapioca/arrowroot flour 
• 1.3 teaspoons baking soda 
• 2 cups karo syrup 
• 0.7 cup brown sugar packed
• 1.3 tablespoons apple cider vinegar 
• 1.5 pounds coconut flakes flaked
• 5 tablespoons egg substitute 
• 2.3 cups flour all-purpose
• 0.8 cup maple syrup 
• 3 cups pecans chopped
• 1 cup karo syrup 
• 10.5 ounce silken tofu firm crumbled
• 1 quart soymilk 
• 0.7 cup cocoa powder unsweetened
• 2.5 teaspoons vanilla extract 
• 0.7 cup vegetable oil 
• 0.3 cup water 
• 1 cup flour whole wheat

Equipment

• food processor
• bowl
• oven

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
2. In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
3. In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla.
4. Add the dry ingredients to the wet and mix for 2 minutes.
5. Pour into prepared pans.
6. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
7. Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
8. Mix egg substitute and 1/4 cup water until foamy.
9. Add to milk and syrup mixture and cook until thickened.
10. 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.