Non-Dairy Chocolate Cake with German Chocolate Frosting

Non-Dairy Chocolate Cake with German Chocolate Frosting

5 Reviews 1 Pic
Karena
Recipe by  Karena

“I have a stepfather who is a chocoholic and lactose intolerant. This works for him.”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch layer cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
  2. In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
  3. 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.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
  5. Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
  6. Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
  7. 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.

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Reviews (5)

Rate This Recipe
Rachel
14

Rachel

I loved the cake! I'm allergic to milk, and I can't have any dairy products at all. I loved the cake though!

HYYAWORSKY
13

HYYAWORSKY

really good, nice and chocolate!

cakefriendly
10

cakefriendly

i made the cake without the frosting following the steps, and did not like it....it had a sandy like texture (i guess because of the wheat flour). however i tried again, and used all purpose flour instead, and half of dark coca & half regular cocoa.... and semisweet chocolate little bites....and VOILA!!!! surprisingly good.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 884 cal
  • 44%
  • Fat
  • 38.3 g
  • 59%
  • Carbs
  • 124.5 g
  • 40%
  • Protein
  • 15.1 g
  • 30%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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German Chocolate Cake III

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