Recipe: Devils food cake with sweet tofu icing

[Guest guest]

Courtesy of VeggieJews and " Maida W Genser "

 

Cake:

 

3 cups unbleached white flour

 

2/3 cup unsweetened cocoa powder

 

1 tsp. baking soda

 

1 tsp. salt

 

2 cups Sucanat or other natural sugar

 

1 cup vegetable oil

 

2 cups brewed coffee

 

4 tsp. vanilla extract

 

1/4 cup apple cider vinegar

 

Icing (from internet, by Robin):

 

2/3 cup dairy-free chocolate chips, softened in microwave

12 1/3 ounces tofu, low-fat silken -- (extra-firm)

1 teaspoon vanilla extract

1/4 cup brown rice syrup -- (or maple syrup)

1/4 cup maple syrup

1 tablespoon Sucanat

 

Preheat oven to 375°F. Oil two 8-inch round baking pans. Line

bottoms with parchment paper. In large bowl, sift together

flour, cocoa, soda, salt, and sugar. In a medium bowl, combine

oil, water, and vanilla. Pour liquid ingredients into dry

ingredients and mix until well blended and smooth. Add

vinegar and stir briefly. Pour into prepared pans. Bake for 25-

 

30 minutes.

 

While the cake is baking, blend all icing ingredients in a food

processor until smooth.

 

Refrigerate.

 

When cake is cooled, carefully remove one layer of the cake to a

dinner plate. Cover with half of the icing and smoothe the icing

around and over the sides all around. Remove the second layer and

place it on top of the iced bottom layer. Spread the remaining icing

over the top and over the sides. Smoothe the icing all around the

sides.

 

Decorate with commercial tubes of icing, using a light color.