healthy vegan replica dreenas triple layer carob cake with frosting
- Number of Servings: 12
Ingredients
* *Whole Wheat Flour, 1.0 cup (remove) * carob powder, 0.25 cup (remove) * rapadura, 1.25cups(remove) * Baking Soda, 1 tsp (remove) * Water, tap, 7 fl oz (remove) * Cider Vinegar, 1 tsp (remove) * Vanilla Extract, 1 tsp (remove) * Applesauce, unsweetened, 0.125 cup (remove) * Mori-Nu, Tofu, silken, extra firm, 4 slice/1 pack (remove) * Vanilla Extract, 1 tsp (remove) * carob chips grain sweetened, 14 tbsp (remove) * stevia, to taste (remove)
For the cake:
Preheat oven to 350 degrees. In a large bowl, sift together flour, carob powder, and baking soda, then add in rapadura and mix well. In another bowl, combine water, vinegar, extracts, and applesauce. Add wet mixture to the dry, and stir until well combined. Pour into 2 lightly oiled round cake pans, distributing batter as evenly as possible. Bake for 15 minutes, until a toothpick inserted in the center of each comes out clean. Remove from oven and let cool on a cooling rack.
For the frosting:
In a food processor (don't use a mixer, it won't smooth out the tofu), combine tofu with stevia to taste and vanilla, and puree until very, very smooth, scraping down sides of bowl as needed. Meanwhile, melt chocolate. Pour melted chocolate into food processor with tofu mixture, and puree again until well incorporated (again, scraping down sides of bowl). Transfer to a container and refrigerate until cool (will thicken as it cools). Once cool, spread frosting on cake layers, then refrigerate cake for at least a couple of hours to set (preferably overnight).
Number of Servings: 12
Recipe submitted by SparkPeople user HIPVEGANCHIC.
Preheat oven to 350 degrees. In a large bowl, sift together flour, carob powder, and baking soda, then add in rapadura and mix well. In another bowl, combine water, vinegar, extracts, and applesauce. Add wet mixture to the dry, and stir until well combined. Pour into 2 lightly oiled round cake pans, distributing batter as evenly as possible. Bake for 15 minutes, until a toothpick inserted in the center of each comes out clean. Remove from oven and let cool on a cooling rack.
For the frosting:
In a food processor (don't use a mixer, it won't smooth out the tofu), combine tofu with stevia to taste and vanilla, and puree until very, very smooth, scraping down sides of bowl as needed. Meanwhile, melt chocolate. Pour melted chocolate into food processor with tofu mixture, and puree again until well incorporated (again, scraping down sides of bowl). Transfer to a container and refrigerate until cool (will thicken as it cools). Once cool, spread frosting on cake layers, then refrigerate cake for at least a couple of hours to set (preferably overnight).
Number of Servings: 12
Recipe submitted by SparkPeople user HIPVEGANCHIC.
Nutritional Info Amount Per Serving
- Calories: 215.1
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 128.1 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 1.4 g
- Protein: 4.0 g
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