Recipe by Karena
"I have a stepfather who is a chocoholic and lactose intolerant. This works for him."
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2 1/3 cups
whole wheat flour
1 1/4 teaspoons
unsweetened cocoa powder
packed brown sugar
1 1/4 tablespoons
2 1/2 teaspoons
barley malt syrup
brown rice syrup
1 (10.5 ounce) package
crumbled firm silken tofu
1 1/2 pounds
I loved the cake! I'm allergic to milk, and I can't have any dairy products at all. I loved the cake though!
really good, nice and chocolate!
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.
The cake is very dense and heavy. This isn't a bad thing but just different from what we're used to. You would not know any of this dessert, including the frosting, was vegetarian. And like the recipe states, the frosting (which made more than needed to frost the cake) is great as a pudding!
* Percent Daily Values are based on a 2,000 calorie diet.
Non-Dairy Chocolate Cake with German Chocolate Frosting
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 884
** Calories from Fat: 345
See how to make a warm German cake frosting with pecans and coconut.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
This rich, authentic cake is dense with chocolate, coconut, and nuts.