sethwoodtattoo (sethwoodtattoo) wrote in vegancooking,
sethwoodtattoo
sethwoodtattoo
vegancooking

"Nuts About Chocolate" cake.

Here is the recipe.


Whipped Chocolate Frosting
1 pound firm silken tofu
1 cup powdered sugar
2 teaspoons vanilla
2 cups vegan chocolate chips, melted (use double broiler or microwave)


Vegan Chocolate Syrup
1/4 cup maple syrup
2 tablespoons cocoa


Cake
1 cup rice flour
1 1/4 cups garbonzo bean flour
2 teaspoons xanthan gum
1/2 cup cocoa
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup organic applesauce
1/2 cup soft soy margerine
2 cups granulated sweetner
3 teaspoons flax powder or Ener-G Egg Replacer
3/4 cup water
2 teaspoons vanilla
2 cups shredded zucchini
1/2 cup water
3/4 cup chopped pecans for garnish (optional)


INTRUCTIONS
Whipped Chocolate Frosting
place tofu in food processor and whip until smooth, scraping down the sides several times
add sugar and vanilla and process
pour melted chocolate chips into tofu mixture and blend completely
if refrigerating cake overnight before serving, you may use frosting right away. if planning to frost cake and serve immediately, refrigerate frosting overnight to allow it to set.

Vegan Chocolate Syrup
combine maple syrup and cocoa in a small bowl. stir with a wire whisk to combine until mixture is the consistency of commercial chocolate syrup. if its too thick, you may add a little water. if its too thin add a little bit more cocoa.


Cake
preheat oven to 325. coat 9 inch spingform pan with non-stick cooking oil.

combine flours, xanthan gum, cocoa, baking powder, baking soda, and salt in a bowl and set aside. combine applesause, margerine, and granulated sweetner and mix until fluffy. mix flax flour or Ener-G Egg Replacer with 3/4 cup water in small bowl, add to applesauce mixture and stir to combine. add vanilla, zucchini, and 1/2 cup water. slowlt add flour mixture to liquid ingredients. stir to combine. pour batter into prepared pan.

bake at 325 for 1 1/2 hours or until toothpick inserted in center comes out clean. allow to cool in oven for 30 minutes with oven turned off and door open. allow to cool competely in pan. prepare frosting.

after cake is completely cooled, frost. sprinkle with chopped nuts. prepare syrup. drizzle chocolate syrup over nuts (zig zag over cake).

refrigerate cake overnight before serving if possible.
Tags: desserts-cakes-chocolate
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