Non-Dairy Chocolate Cake with German Chocolate Frosting

Cooking Recipes Catalogue

I have a stepfather who is a chocoholic and lactose intolerant. This works for him.

INGREDIENTS (for 1 servings):


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