 |
|
Free SV Reports!
Testimonials
"I gotta say again how much I love your website. It makes this new path so much easier and fun..."
"Wow, thank you so much for your input, it was very thorough and more than I expected. You rock! :)"
"I see you are passionate about this, that is why I know I came to the right person for advice."
"Thanks for the great advice Judy! You're a life-saver!"
"Thank you for the reports and encouragement ...all very much appreciated!"
"I saw lots of vegetarian sites, and yours was one of the best."
Vegan Tofu Holiday Dessert Recipe
Divinely Decadent Valentine's Day Chocolate Cake
Submitted by Tammy Bechtel. Makes 1 8" 2 layer cake or 1 9"x12" sheet cake
This was originally submitted to us as a carob birthday cake, though we are posting it as a chocolate valentine's day cake. Either way and for any occasion it is divine.
Is there ever an occasion when chocolate cake isn't appropriate? We think not!
To make this cake using carob instead of chocolate simply substitute carob chips and carob powder for the chocolate.
Cake Ingredients:
- 1 c. whole wheat pastry flour
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp salt
- 1 1/4 c. grain sweetened chocolate chips, melted
- 12 oz. firm silken tofu, cut in large chunks
- 1 c. cocoa powder
- 3/4 c. agave nectar
- 1 T vanilla
Frosting Ingredients:
- 3/4 c.melted grain sweetened chocolate chips, melted
- 1/4 c. agave nectar
- 1 T vegan margarine
- 1 T coconut oil
- 6 oz. firm silken tofu
- 1/2 c. cocoa powder
- 1/3 cup unsweetened coconut flakes
- chocolate or vanilla almond milk(optional)
Frosting Directions:
- Melt chocolate chips
- Place chocolate, agave nectar, margarine, coconut oil, and tofu
- With mixer on high, beat until smooth and creamy
- Beat in cocoa powder gradually until you reach desired stiffness (a layer cake requires a stiff icing that won't run down the sides of the cake)
- With a mixing spoon stir in coconut flakes
- If icing is too stiff stir in almond milk one T at a time until you reach desired stiffness
- Chill frosting in the fridge while you prepare cake
- Use to ice completely cooled cake
- Enjoy!
Cake Directions:
- Prepare frosting and chill in fridge until cake is baked and cooled
- Preheat the oven to 350 degrees & oil cake pans
- Melt chocolate chips according to package instructions and set aside
- Combine flour, baking soda, baking powder, and salt in a large bowl and set aside
- Place melted chocolate, tofu, cocoa powder, agave nectar and vanilla in a food processor and process until smooth
- Pour chocolate mixture into flour and mix into a stiff batter
- Spread evenly in pans (an oiled spatula can help in this endeavor)
- 8" rounds bake for 20-25 minutes, 9"x12" sheet cake bake for 35 minutes, or until a toothpick inserted into center comes out clean
- Remove from pans and cool on racks
- When cakes are completely cooled, frost and enjoy!
More Yummy Vegan Desserts From Savvy Vegetarian
Cashew Cream Dessert Topping (vegan)
Coconut Macaroons With Chocolate Variation
Serious Chocolate Chip Cookies (Vegan/Vegetarian)
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
Send a note, recipe, link, resource, etc. to Savvy Vegetarian
Savvy Veg Privacy Policy, Health Disclaimer, Publishing Policy