Vegan chocolate cake

Yield: 16 servings

Measure Ingredient
¼ cup Unsweetened cocoa powder
1½ cup Sugar
1 teaspoon Salt
3 teaspoons Baking powder
½ cup Canola oil
½ cup Water
¾ cup Soy milk
2 ounces Firm tofu; mashed with a fork
3 cups Unbleached flour
2½ cup Confectioner's sugar
⅛ cup Unsweetened cocoa powder
1 \N Stick soy margarine; softened

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 Converted by MM_Buster v2.0l.

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