cake: vegan layer carob with frosting

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 128.3 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.1 g

View full nutritional breakdown of cake: vegan layer carob with frosting calories by ingredient
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Number of Servings: 12


    * Cider Vinegar, 0.33 tbsp (remove)
    * Vanilla Extract, 1 tsp (remove)
    * Water, tap, 7 fl oz (remove)
    * Mori-Nu, Tofu, silken, extra firm, 4 slice (remove)
    * Baking Soda, 1 tsp (remove)
    * Whole Wheat Flour, 1 cup (remove)
    * carob powder, 0.25 cup (remove)
    * carob chips grain sweetened, 14 tbsp (remove)
    * Honey, 0.25 cup (remove)
    # Applesauce, unsweetened, 0.25 cup (remove)


this is a halved version of the original recipe with a few healthy substitutions. heres the original:

For the cake:
Preheat oven to 350 degrees. In a large bowl, sift together flour, carob powder, and baking soda. In another bowl, combine water, vinegar, extracts, honey 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.

TAGS:  Desserts |

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