Vegan Chocolate CakeContributed by: Lori SobelsonThe unique ingredient in this cake not only gives the cake a great texture, but it makes for a great conversation as well.
Icing
Directions
Preheat oven to 350 degrees conventional or 325 degrees for convection oven.
Thoroughly rinse the sauerkraut, squeeze out the excess water and finely chop in a food processor. Set aside. In a large bowl, stir together flour, cocoa, salt, baking powder and soda. Add the sugar, applesauce and 1 cup water to the dry ingredients, mixing until well incorporated. Add remaining 1/2 C water, vanilla and sauerkraut. Beat to combine. Pour into 1 greased and floured 9 x 13 inch pan, or 2 greased and floured 9 inch round cake pans. Bake for 20-25 minutes. To make12 cupcakes pour batter in tins 2/3 full and bake for 15 minutes. Cool completely before Icing. For Icing: Blend tofu in a food processor until smooth. Add the vanilla. Melt the chocolate chips in the microwave or double boiler. Add the melted chocolate to the tofu and vanilla. Process together until well blended. Makes 18 servings. |
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