NON-DAIRY CHOCOLATE CAKE

Recipe Courtesy of Curtis Aikens

2 1/3 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/4 teaspoons baking soda
2/3 cup cocoa powder
2/3 cup maple or brown sugar
2/3 cup unrefined corn oil
1 cup water
3/4 cup and 1 tablespoon maple syrup
2/3 cup applesauce
1 1/4 tablespoons cider vinegar
2 1/2 teaspoons vanilla

In a large bowl sift dry ingredients together. In another bowl mix the
brown sugar, corn oil, water, maple syrup, applesauce, cider vinegar and

vanilla. Add the dry ingredients to the wet and mix for 2 minutes.

Bake in floured and oiled 10-inch cake pan at 350 degrees (275
convection) for 30 to 40 minutes.

Cool and frost with Non-dairy German Chocolate Frosting



I found this on the Pick of the Day (Food Network show) web site

NON-DAIRY GERMAN CHOCOLATE FROSTING

Recipe Courtesy of Curtis Aikens

1 quart soy milk
1 cup barley malt syrup
2 cups brown rice syrup
5 tablespoons egg replacer
1/4 cup water
1 (10 1/2-ounce) package silken tofu, firm
1 1/2 pounds flaked coconut
3 cups pecans
6 tablespoons arrowroot

Scald soy milk and syrups. Mix egg replacer and water until foamy and
add to milk and syrup mixture and cook until thickened. Blend tofu in
food
processor until smooth and add to thickened syrup mixture with rest of
ingredients. Cook for 2 minutes and remove from heat. Cool