Cocoa-berry Cake with Berry Cream Frosting - Sweet Utopia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Strawberries, fresh, .5 cup, slicedFlour, white, 2 cupCocoa Powder, 3 tbspBaking Powder, 2 tspBaking Soda, 0.5 tspGranulated Sugar, 1 1/3 cupsButter - Earth Balance, 1/2 cupSilk, Plain Soymilk, 1 cup minus 2 tablespoonsure Vanilla Extract, 2 tspDistilled White Vinegar, 1 tspPowdered Sugar, 1.25 cupTofutti, soy cream cheese, 1/2 cupEarth Balance, 1/3 cupPure Vanilla Extract, 1 tsp
To make cake, preheat oven to 350 degrees and oil and flour two 8-inch cake pans. Press the berries through a fine strainer to extract about 3 tablespoons of juice. Set the juice aside to put in the cake. Save the crushed berries to add to the frosting.
Combine the flour, cocoa, baking powder, and baking soda in a bowl and stir until there are no lumps. In a separate large bowl, combine the sugar and vegan butter substitute and beat until fluffy. Beat in the soymilk, reserved berry juice, vanilla extract and vinegar. Add the flour mixture and stir until just combined. Pour evenly into the prepared pans and bake for about 28 minutes, or until a toothpick comes out clean. Cool on racks.
To make the frosting, combine the crushed berries, powdered sugar, soy cream cheese, vegan butter, and vanilla extract and beat until smooth and fluffy. Refrigerate the frosting while the cake is baking and cooling.
To assemble, remove the cooled cakes from the pans and spread about 1/3 of the frosting over one of the cakes. Place the other cake over it and frost the top and sides. Store uncovered in the refrigerator until serving time. Leftovers should be covered and stored in the refrigerator.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ITREASUREIT.
Combine the flour, cocoa, baking powder, and baking soda in a bowl and stir until there are no lumps. In a separate large bowl, combine the sugar and vegan butter substitute and beat until fluffy. Beat in the soymilk, reserved berry juice, vanilla extract and vinegar. Add the flour mixture and stir until just combined. Pour evenly into the prepared pans and bake for about 28 minutes, or until a toothpick comes out clean. Cool on racks.
To make the frosting, combine the crushed berries, powdered sugar, soy cream cheese, vegan butter, and vanilla extract and beat until smooth and fluffy. Refrigerate the frosting while the cake is baking and cooling.
To assemble, remove the cooled cakes from the pans and spread about 1/3 of the frosting over one of the cakes. Place the other cake over it and frost the top and sides. Store uncovered in the refrigerator until serving time. Leftovers should be covered and stored in the refrigerator.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ITREASUREIT.
Nutritional Info Amount Per Serving
- Calories: 276.4
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 171.2 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 1.3 g
- Protein: 3.3 g
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