This is a chocolate cake for the gods –moist and chocolaty with dreamy, creamy Adonis frosting. Rip’s wife, Jill, made this cake for Rip’s 49th birthday party and it was a smash! The recipe comes from Jill’s aunt Betty and her wonderful eight-year-old grandson, Adonis.
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes one 9×9-inch cake
1½ 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
Preheat the oven to 350 degrees. Set out a 9×9-inch nonstick cake pan. 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 the prepared cake pan. Bake for 30 minutes.
While the cake is cooking, make the Adonis frosting (recipe follows).
When the cake is done, remove it from the oven and set aside to cool. When cooled, frost with Adonis frosting.
Rip’s Tip: If you want a two-layer cake, then just double the recipe –and frosting recipe below as well. Then frost in between and all over both layers! Want something sweet and spicy? Add a pinch of cayenne pepper to your frosting!
Chocolate frosting of the gods!
Prep Time: 5 minutes
Makes about 2 cups frosting –enough for one Adonis Cake, plus a few taste tests
One 12-ounce package of silken tofu
¾ cup dairy-free, semisweet chocolate chips, melted
1 tablespoon vanilla extract
Place the silken tofu in a food processor. Add the melted chocolate chips to the food processor and blend.
Add the vanilla and blend until chocolaty and creamy. Taste at this stage; if using grain-sweetened chips, you may want to add a bit more maple syrup –or not! Trust your own taste.
Use immediately or refrigerate until ready to use.
Rip’s Tip: Enjoy this recipe as a pudding as well! After preparing it, pour it into glasses, layer with sliced fruit, and refrigerate until ready to serve