This recipe first appeared in Rip’s #1 New York Times Bestseller, Plant-Strong.
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- 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!