MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Layer Cake
Categories: Cakes, Chocolate
Yield: 10 Servings

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2 tb Ground flax seeds
1/2 c Water
2 1/2 c All-purpose flour
1 1/2 c Natural sugar
2/3 c Unsweetened cocoa powder
2 ts Baking soda
1/2 ts Salt
1 1/2 c Nondairy milk
1/2 c Maple syrup
1/4 c Neutral vegetable oil
2 ts Apple cider vinegar MMMMM--------------------------FROSTING-------------------------------
1 1/4 c Semisweet chocolate chips
1 c Raw cashews;
- soaked for at least
- 3 hours or
- up to overnight,
- then drained
1/4 c Maple syrup
1 1/2 ts Vanilla extract
6 oz Extra-firm silken tofu

Preheat the oven to 350?F. Lightly oil two 9" round cake pans or
coat them with nonstick cooking spray. Set aside.

In a medium bowl, combine the ground flax seeds with the water and set
aside to hydrate while you measure out the other ingredients.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda,
and salt. Mix well, using a whisk to thoroughly combine the dry
ingredients. Set aside.

Once the flax seed meal is hydrated, it will be thickened. Stir it
into the nondairy milk, maple syrup, oil, and vinegar.

Add the wet ingredients to the dry ingredients and use the whisk to
mix them together so that a smooth batter forms. Do not over-mix.
Quickly pour the batter into the prepared pans and bake until a
toothpick inserted in the middle comes out clean, 30 to 35 minutes.
Do not over-bake.

Let the cakes cool in the pans for 10 minutes. Run a knife around the
edge of the cakes, between the cake and pan, then turn them out onto
cooling racks. Cool completely before frosting.

Meanwhile, make the frosting. Melt the chocolate chips in a microwave
or in a double boiler over simmering water. Keep warm. In a high
speed blender, grind the drained cashews until smooth. Add the maple
syrup and vanilla and blend until completely smooth. Add the tofu and
blend until smooth. Add the melted chocolate and blend until smooth
and creamy. Transfer to a bowl and refrigerate until well chilled, 2
to 4 hours.

When the frosting is chilled and the cake is completely cool, frost
the cake by placing one layer on a plate. Spread it with about 3/4
cup of the frosting. Top with the 2nd layer and spread the top and
sides of the cake with the remaining frosting. Cut into wedges and
serve.

For an interesting variation, make ginger-chocolate cake by adding 3
tb minced crystallized ginger, 2 ts ground ginger, and 2 ts grated
fresh ginger to the dry ingredients.

Recipe by Vegan Planet by Robin Robertson

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