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Vegan German Chocolate Cake




Source of Recipe


Nancy Ross Ryan in Vegetarian Times, February 1997


Recipe Introduction


PER SLICE: 639 CAL.; 7G PROT.; 20G TOTAL FAT (5G SAT. FAT); 122@ CARB.; 0 CHOL.; 483MG SOD.; 4G FIBER. VEGAN


List of Ingredients





-----------------------------------BATTER-----------------------------------
4 oz (3/4 cup) pitted prunes
1/2 c ;water
2 tb Powdered Egg Replacer
1/2 c ;water
2 c ;sugar
2 c Unbleached all-purpose flour
3/4 c Cocoa
2 ts Baking soda
1 ts Baking powder
1/2 ts ;salt
1 c Low-fat soymilk
2 ts White vinegar

----------------------------------FROSTING----------------------------------
1 1/2 c Almond milk
1 1/2 c ;sugar
1 1/2 ts Vanilla
5 tb Cornstarch mixed with
1/4 c ;water to form smooth paste
2 c Flaked coconut
1 1/2 c Chopped pecans

Recipe



CAKE: Preheat oven to 350 degrees. In food processor or blender, chop prunes. With motor running, add water. Puree, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes. Transfer to bowl of mixer.

In separate bowl, combine Egg Replacer with water, mixing with whisk until smooth. Add to prune puree in mixer bowl, mixing at medium speed until smooth and fluffy. While beating, gradually add sugar. Beat until light and fluffy.

In separate bowl, sift together flour, cocoa, baking soda, baking powder and salt. In small bowl, combine soymilk and vinegar. Stir to mix. Let sit a few minutes until clabbered.

Add flour-cocoa mixture to prune/sugar mixture alternately with soymilk, beating constantly until batter is light and fluffy. Scrape bottom of bowl several times.

Divide batter among three 9-inch cake pans that have been lightly oiled and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out clean, about 30 minutes.

Remove from oven and place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature, about 20 minutes.

FROSTING: In saucepan, mix together or almond milk, sugar and vanilla. Cook over medium heat stirring constantly until sugar dissolves and mixture is hot. Add cornstarch paste in thin stream, stirring constantly until mixture thickens. Remove from heat. Stir in coconut and pecans; stir to cool.

Frost in between layers and tops and sides with frosting. Makes 10 slices.