"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Slingshot Vegan Chocolate Cake Recipe

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This recipe for Slingshot Vegan Chocolate Cake, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Winston
Added: Sunday, July 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. (1/2 pkg.) silken tofu
3/4 c. vegetable oil
1 T. potato flour (all-purpose is also ok)
1-3/4 c. water
1-3/4 c. sugar
1-1/2 tsp. vanilla
1/2 tsp. salt
1 c. cocoa powder
3-1/4 c. all-purpose flour
2 tsp. baking soda
*you need a blender for this recipe
**for icing, use canned icing that is vegan, or Mom's chocolate vegan icing recipe

Directions:
Directions:
Preheat oven to 375 F. Blend oil, 1 c. water, tofu, and flour together in blender. Take that mixture and combine rest of water, sugar, vanilla, salt, and cocoa. Add flour and baking soda and mix. Put batter into 2 8" round cake pans. Bake at 375 F for 25-30 minutes. Let cool, remove from pans, and ice cakes.

Personal Notes:
Personal Notes:
This cake is named for a dayplanner it was featured in. It is a really good vegan cake that tastes as good as a regular cake.

 

 

 

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