non-dairy chocolate cake with german chocolate frosting

Ingredients

• Servings: 1
• 2 1/3 cups all-purpose flour
• 1 cup whole wheat flour
• 1 1/4 teaspoons baking soda
• 2/3 cup unsweetened cocoa powder
• 2/3 cup packed brown sugar
• 2/3 cup vegetable oil
• 1 cup water
• 3/4 cup maple syrup
• 2/3 cup applesauce
• 1 1/4 tablespoons vinegar
• 2 1/2 teaspoons vanilla extract
• 1 quart soy milk
• 1 cup barley malt syrup
• 2 cups brown rice syrup
• 5 tablespoons egg substitute
• 1/4 cup water
• 1 (10.5 ounce) package crumbled firm silken tofu
• 1 1/2 pounds flaked coconut
• 3 cups chopped pecans
• 6 tablespoons arrowroot powder

Recipe

• 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.