This recipe is a wonderful transitional recipe. It substitutes chocolate for carob and contains no dairy or eggs. It is, however, a rich recipe as it contains sugar.
Ingredients for Cake:
1/2 cup Earth Balance margarine
1 & 1 /2 cups organic brown sugar
3 teaspoons Ener-G Egg Replacer (mixed with 2 Tablespoons water and beat well)
1 & 1/2 cups soymilk
2 teaspoons vanilla
2 cups unbleached flour
1/2 cup carob powder (Chatfield brand)
1/2 teaspoon salt
2 & 1/3 tablespoons Ener-G baking powder
Directions for Cake:
Prepare two 8” cake pans with a little oil and flour.
Cream the margarine and sugar together.
Add egg replacer, soymilk, and vanilla.
Mix with electric mixer. Add flour, carob powder, salt, and baking powder replacer. Beat well with mixer.
Pour batter into prepared cake pans. Bake for 35 minutes at 350° F.
Cool on wire racks. Add Coconut-Pecan Frosting to cooled cakes. See below.
Ingredients for Frosting:
1 tablespoon Earth Balance margarine
1 & 1/3 cups soymilk
1/4 cup brown sugar
1 & 1/ 2 tablespoons unbleached white flour
1 & 1/2 teaspoons vanilla
1 & 1/3 cups flaked coconut
1/3 cup chopped pecans
Directions for Frosting:
1. Combine margarine, soymilk, brown sugar, flour, and vanilla.
2. Cook over medium heat, stirring frequently until mixture thickens.
3. Add coconut and pecans.
4. Spread over cooled cake.
Note: For double-layer cake, spread frosting between the layers before the top and sides.
This recipe comes from the Journal of Health and Healing and
1. Combine margarine, soymilk, brown sugar, flour, and vanilla.
2. Cook over medium heat, stirring frequently until mixture thickens.
3. Add coconut and pecans.
4. Spread over cooled cake.
Note: For double-layer cake, spread frosting between the layers before the top and sides.
This recipe comes from the Journal of Health and Healing and Ernestine Finley’s Natural Lifestyle Cooking has many delightful, vegetarian recipes.