Hi,

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NON-DAIRY CHOCOLATE CAKE

2 1/3 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/4 teaspoons baking soda
2/3 cup cocoa powder
2/3 cup maple or brown sugar
2/3 cup unrefined corn oil
1 cup water
3/4 cup and 1 tablespoon maple syrup
2/3 cup applesauce
1 1/4 tablespoons cider vinegar
2 1/2 teaspoons vanilla

In a large bowl sift dry ingredients together. In another bowl mix the brown
sugar, corn oil,
water, maple syrup, applesauce,
cider vinegar and vanilla. Add the dry ingredients to the wet and mix for 2
minutes.

Bake in floured and oiled 10-inch cake pan at 350 degrees (275 convection) for
30 to 40
minutes.

Cool and frost with Non-dairy German Chocolate Frosting

NON-DAIRY GERMAN CHOCOLATE FROSTING

1 quart soy milk
1 cup barley malt syrup
2 cups brown rice syrup
5 tablespoons egg replacer
1/4 cup water
1 (10 1/2-ounce) package silken tofu, firm
1 1/2 pounds flaked coconut
3 cups pecans
6 tablespoons arrowroot

Scald soy milk and syrups. Mix egg replacer and water until foamy and add to
milk and syrup
mixture and cook until thickened.
Blend tofu in food processor until smooth and add to thickened syrup mixture
with rest of
ingredients. Cook for 2 minutes and
remove from heat. Cool.