Recipe from My Beef with Meat by Rip Esselstyn
- 1 1/2 cups of whole wheat flour
- 3 Tbsp of cocoa powder
- 1 tsp baking soda
- 2/3 cup of pure maple syrup
- 6 Tbsp of unsweetened applesauce
- 1 Tbsp of white vinegar
- 1 tsp vanilla
- 3/4 cup of cold water
MethodPreheat oven to 350 and spray an 8x8 baking pan.
In a medium to large sized mixing bowl, combine the first three ingredients (dry ingredients) and mix to combine. Next add the remaining ingredients (wet ingredients) to the bowl and mix to combine.
Transfer the batter to your sprayed pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cake to completely cool before adding frosting.
While cake is baking...make your frosting/icing! See recipe below.
- 1 package of silken tofu
- 3/4 cup of dairy-free chocolate chips, melted (I used Ghiradelli semi-sweet chips and microwaved them for 1 minute)
- 1 Tbsp of vanilla
MethodProcess all ingredients in the food processor (I used the magic bullet) until icing/frosting is smooth. Refrigerate frosting until you are ready to frost your cake.
-For those impatient like me, I put my frosting in the freezer and my cake in the fridge until both were cold. Then I frosted the cake.
-Store uneaten cake covered and in the fridge. I have a feeling this cake is going to be even better tomorrow once the frosting is even colder and more firm!