| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegan |
Veg03 |
16 |
servings |
INGREDIENTS
| 1/4 |
c |
Unsweetened cocoa powder |
| 1 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 3 |
ts |
Baking powder |
| 1/2 |
c |
Canola oil |
| 1/2 |
c |
Water |
| 3/4 |
c |
Soy milk |
| 2 |
oz |
Firm tofu; mashed with a fork |
| 3 |
c |
Unbleached flour |
| 2 1/2 |
c |
Confectioner's sugar |
| 1/8 |
c |
Unsweetened cocoa powder |
| 1 |
|
Stick soy margarine; softened |
INSTRUCTIONS
CAKE
FROSTING
CAKE: Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
In large bowl of an electric miser, combine the cocoa powder, sugar, salt,
and baking powder. Add oil, water, soy milk, and tofu and bet until mixture
is creamy. Fold in flour.
Pour batter into prepared pan and bake 30 minutes. Cool completely before
frosting.
FROSTING: In a medium bowl, combine the sugar, cocoa powder, and margarine.
Mix until creamy. Frost cooled cake.
NOTES: Makes 1 two-layer cake
NOTES : This cake tastes just like "regular" chocolate cake.
Recipe by: Cafe Sunflower, Atlanta, Georgia; Serving Size: 16
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