This recipe first appeared in Rip’s #1 New York Times Bestseller, Plant-Strong.
This is a chocolate cake you will never forget – your go-to cake for birthdays and for a romantic Valentine’s Day with your significant other. Rip’s wife made this cake for his birthday party one year and it was an instant hit!
Want more delicious, plant-strong recipes? You’ll find old favorites, plus hundreds of new recipes (for the standard Engine 2 diet as well as the Engine 2 Seven-Day Rescue Diet) in the E2 Meal Planner. With access to hundreds of customizable recipes (Cooking for one? Great! Need some leftovers? We’ve got you covered too!), printable grocery list and grocery delivery in select markets, you’ll wonder how you ever planned meals without it – and all for less than $2 a week!
1 ½ cups whole wheat flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
⅔ cup pure maple syrup
6 tablespoons unsweetened applesauce
1 tablespoon white vinegar
1 teaspoon vanilla extract
¾ cup cold water
1 12-ounce package of silken tofu
¾ cup dairy-free, semisweet chocolate chips, melted
1 tablespoon vanilla extract
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, combine the flour, cocoa and baking soda and mix well. Add the maple syrup, applesauce, vinegar, vanilla and water and mix well to combine.
Pour the batter into a 9×9” baking pan and bake for 30 minutes.
Remove the cake and let cool. While your cake is cooling, prepare your frosting. Blend the silken tofu in a food processor until smooth and creamy. Add the melted chocolate chips and blend further until combined. Taste for sweetness – depending on your brand of chocolate chips, you may want to add a tablespoon or so of maple syrup. Finally, add the vanilla and blend until well combined. Use to frost cake once it has cooled completely. If your cake still needs time to cool, refrigerate frosting until it’s ready (this frosting tastes great as a pudding too!).
Tip: If you want a two-layer cake, just double the recipe (including the frosting, of course!). Then front in between layers and across the entire surface of both layers. Want something sweet and spicy? Add a pinch of cayenne pepper to your frosting!
As many of you know, Engine 2 Plant-Strong Foods are a Whole Foods Market Exclusive Brand. I accepted an invitation to partner with Whole Foods Market because they wanted to create a plant-based brand to delight their health-conscious customers. Six years later, we have more than 40 products on the shelves and the future is bright for Engine 2 foods!
BIG SALE IN JANUARY 2018 at WHOLE FOODS MARKETS
For the entire month of January, (12/27 – 1/30/2018) ALL Engine 2 Plant-Strong® foods will be discounted 25%! We want this to help you kick off your new year and stock up your pantry with plant-strong goodness! Click to find a store near you!
NEW LOWER EVERYDAY PRICES
In our continued effort to make convenient plant-strong foods accessible to everyone, we are pleased to announce new lower prices on the following items.
Engine 2 Crispbread (Original, Triple Seed, Seeds & Spice) now $3.79 each
Engine 2 Granolas (Original & Blueberry Vanilla) now $4.79 each
Engine 2 Pasta Sauce (Original & Firehouse Kale) now $4.99 each
Rip’s Big Bowl Cereal (Original, Banana Walnut & Triple Berry) now $4.49 each
In the past year, we reformulated our pasta sauces to have a more bold flavor profile, to be all organic, AND to have a lower price! Check your store for the new and improved Organic Firehouse Kale and Organic Tomato Basil sauces. Still low in sodium, oil & dairy free, and with NO added sugars! Check stores for availability.
Our Firehouse Chili and Moroccan Stew have become very popular items. Due to demand, we have had some supply issues but should be back on track in early 2018.
The following items will be discontinued over the course of the next year, so don’t be surprised if you see these products disappearing from your stores shelves over the next several months. I apologize if some of these items were your favorites. It pains me too!
Engine 2 Brown Rice Tortillas
Engine 2 Ancient Grain Buns
Engine 2 Almond Milk
Engine 2 Frozen Grain Medleys
NEW PRODUCTS COMING SOON
I couldn’t be more thrilled with the launch our latest spectacular product, four varieties of Engine 2 Frozen Raviolis; Butternut Squash Kale, Roasted Veggie, Garbanzo Spinach, and Cannellini Kale. We spent over two years working with our amazing and dedicated supplier partner team at Carla’s Pasta to get these raviolis just right! The outer shell is made from 100% whole wheat infused with the perfect amount of sweet potato and the insides are bursting with whole, plant-strong, nutrient-rich goodness. I know you’ll love them as much as I do…Enjoy!
*check your store for availability.
Get psyched as we roll out our Engine 2 Plant-Strong Burritos to bring in the new year! Can you say…”Kale Yeah!” In fact, we will be offering you three varieties that are all organic; Bean and Veggie Medley, Potato and Green Chili, Tempeh Ranchero. These are made with 100% whole wheat flour and are bursting with plant-strong delectability to make your lunches and dinners exciting and easy!
The expanded access to Engine 2 products via Amazon is still emerging. Check with Amazon for products that may be available for delivery in your area. We remain enthused about the future accessibility that Amazon brings and look forward to sharing the news with you.
WHAT’S SO SPECIAL ABOUT OUR PRODUCTS?
Engine 2 has very particular rules about the foods created in our name. Because we shun the typical ingredients used in the industry to elongate shelf life or enhance flavor (sugar/salt/fat), our typical timeframe from concept to shelf, is about 2 years.
Engine 2 strives to produce products that adhere to these healthy guidelines:
ZERO Animal Products
ZERO Added Oil…Ever!
100% Whole Grains
Minimal Added Sugars, If At All
Less Than 25% Total Calories From Fat
Less Than 1:1 Ratio of Milligrams Sodium to Calories (Exception: Condiments)
This easy, one pot meal is great for a Sunday dinner. You could serve this with mashed potatoes and gravy, or just enjoy the vegetables in the broth created by slow roasting. We love having this dish when company is coming. Thick steak-like slices of the cauliflower offer up a hearty meal.
Our favorite part of fall is all the amazing fruits and vegetables that become available during the season. Filled with flavor and packed with nutrients, here are some of our favorites (and some inspiration for using them in your plant-strong kitchen).
This dip is a crowd pleaser, whether you’re enjoying the game or just want a tasty, plant-strong snack. This recipe makes a party-sized serving. If you’re not expecting a crowd, you can reduce the recipe by half.
These easy-to-make Scrimmage Scramble Rolls are great for tailgating or watching the game at home. Our testers were doing a touchdown dance after snacking on these rolls on opening day, they were such a hit!
Loaded up with greens and served over cooked brown rice, whole wheat pasta, baked potatoes or your favorite grain, this easy-to-prepare recipe is sure to please even the pickiest of eaters (that includes kids!).
Take advantage of a melting pot of delicious flavors inspired by the city of San Diego in this new favorite that is sure to be a hit, whether you’re serving them for breakfast, brunch, lunch or dinner!
Engine 2’s incredible food coach and recipe creator, Ami Mackey, shared this concoction on Instagram and in our Seven-Day Rescue Challenge Facebook group. It was an immediate, smash it, and is sure to go down in history as a fan favorite. You won’t believe this recipe is 100% plant-strong goodness!
Raw dough, baby! Who isn’t in the mood for it sometimes? Jane served these at a Plant-Strong Women, Power, Sex and Food presentation and everyone loved them, right down to the very last spoonful! You will, too. Like revenge, we find this is a dish best served cold.
This is the most basic - and versatile - of the spreads. You can find a variation of this recipe in almost any grocery store, but 95% of them are made with either olive oil or tahini/sesame paste, which pushes up the fat content (unless you purchase Engine 2 Hummus at Whole Foods Market locations across the US). Your best bet is to take three minutes and make a batch on Sunday that will last you for the week.
I’ve never met a Texan who doesn’t like migas. The word is derived from the Spanish word for “crumbs,” and the dish is traditionally made using eggs, cheese, sausage, tortillas and salsa. Part of the Tex-Mex food culture, it’s a dish that creates a very satisfying melody of tastes. Served with a side of healthy refried beans, corn tortillas, salsa and fresh fruit, with this dish mornings just don’t get much better.