Cake:
2 eggs, beaten
1 cup white sugar
1 cup brown sugar
1/2 cup Earth Balance
1/2 cup sour cream (dairy-free substitute: 1 cup plain Amande almond yogurt plus 1 teaspoon baking powder)
1 tsp vanilla
2 cups cake flour
2 squares unsweetened chocolate, melted
1 tsp baking soda
1 cup hot water
Frosting:
3oz pkg cream cheese (Tofutti for you non-dairy people)
2 Tbs coconut milk
2 1/2 cups sifted powdered sugar
1 square unsweetened chocolate
2 tsp vanilla
dash of salt
Preheat oven to 325. Beat together white sugar, brown sugar, Earth Balance, sour cream (or substitute), vanilla, cake flour and melted chocolate.
In a separate bowl, mix baking soda with water and add to above. Pour into a 13 x 9 x 2 inch pan. Bake for 45 minutes.
Frosting:
Once cake has cooled, make frosting to add.
Blend cream cheese (or Tofutti) and coconut milk.
Add powdered sugar gradually, blending well.
Add melted chocolate, vanilla, and salt.
Add food coloring if desired, and apply to cake.
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