EASY LOW-FAT VEGAN NO-OIL LAYERED CHOCOLATE CAKE

Описание: ADONIS CAKE AND FROSTING

“Plant-Strong” by Rip Esselstyn: https://www.amazon.com/gp/product/145...


INGREDIENTS:
(All ingredients have been doubled for a layered cake)

CAKE: 
3 cups whole wheat flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
2 of the ⅔ cups filled with pure maple syrup
12 tablespoons unsweetened applesauce (equivalent to two 4.5oz individually packaged cups of applesauce)
2 tablespoons white vinegar (food grade not cleaning
2 teaspoons vanilla extract
1 1/2 cup cold water

FROSTING:
2 12-ounce package of silken tofu (wrap in towel and press for at least one hour)
1 1/2 cups dairy-free, semisweet chocolate chips, melted
2 tablespoons vanilla extract

INSTRUCTIONS:
1. Drain and wrap silken tofu blocks in a towel for 1 hour.
2. Preheat oven to 350 degrees Fahrenheit.
3. In a mixing bowl, combine the dry ingredients and mix well (flour, cocoa and baking soda).
4. Add the wet ingredients and mix well (maple syrup, applesauce, vinegar, vanilla and water).
5. Pour the batter into two 9” diameter round springform baking pans and bake for 26 minutes (plus or minus based on your stove).
6. Let the cake cool, and prepare your frosting by blending the silken tofu in a food processor or vitamix until smooth. Add the melted chocolate chips and vanilla and blend more.
7. Optional: Taste and add a tablespoon of maple syrup into the frosting mix if you want it sweeter. I didn’t need it in mine because my chocolate chips were sweetened.
8. Place your first cake layer TOP DOWN on cake stand or cake base. Add frosting on top of first layer.
9. Place second cake layer BOTTOM DOWN so that the two flat sides of the cake are connecting.
10. Frost the entire cake.
11. Decorate as you wish!

NOTES:
You can even triple your ingredients if you want the 2 cake layers to be taller.
Here are the vegan chocolate chips I used: https://www.target.com/p/nestle-toll-...
This is the springform 9” pan I used: https://www.target.com/p/9--non-stick...