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By Nancy Ross Ryan Serving Size: 10 Batter
4 ounces pitted prunes -- (3/4 Cup) Cake: Preheat oven to 350°F. In food processor or blender, chop prunes. With motor running, add water. Purée, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes. Transfer to bowl of mixer. In separate bowl, combine Egg Replacer with water, mixing with whisk until smooth. Add to prune puree in mixer bowl, mixing at medium speed until smooth and fluffy. While beating, gradually add sugar. Beat until light and fluffy. In separate bowl, sift together flour, cocoa, baking soda, baking powder and salt. In small bowl, combine soy milk and vinegar. Stir to mix. Let stand a few minutes until clabbered. Add flour-cocoa mixture to prune-sugar mixture alternately with soy milk, beating constantly until batter is light and fluffy. Scrape bottom of bowl several times. Divide batter among three 9-inch cake pans that have been lightly oiled and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out clean, about 30 minutes. Remove from oven and place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature, about 20 minutes. Frost in between layers and tops and sides with Coconut-Pecan Frosting (recipe follows). Per Slice: 639 cal.; 7g prot.; 20g total fat (5g sat. fat); 122 g carb.; 0 chol.; 483 mg sod.; 4g fiber *Egg Replacer: The brand name for a powdered combination of starches and leavening agents that bind cooked and baked foods in place of eggs. Sold in natural food stores.
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By Nancy Ross Ryan Serving Size: 1
1-1/2 cups almond milk In saucepan, mix together almond milk, sugar and vanilla. Cook over medium heat stirring constantly until sugar dissolves and mixture is hot. Add cornstarch paste in thin stream, stirring constantly until mixture thickens. Remove from heat. Stir in coconut and pecans; stir to cool. |
Vegetarian Times Magazine