Recipe By: Vegetarian Times, February 1997 by Nancy Ross Ryan
Serving Size: 10 Batter
Cake: Preheat oven to 350 degrees.
- 4 ounces pitted prunes -- (3/4 Cup)
- 1/2 cup water
- 2 tablespoons powdered Egg Replacer*
- 1/2 cup water
- 2 cups sugar
- 2 cups all-purpose flour -- unbleached
- 3/4 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup low-fat soymilk
- 2 teaspoons white vinegar
In food processor or blender, chop prunes.
With motor running, add water.
Puree, 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
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 soymilk and vinegar.
Stir to mix.
Let stand a few minutes until clabbered.
Add flour-cocoa mixture to prune-sugar mixture alternately with
soymilk, 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
Per Slice: 639 cal.; 7g prot.; 20g total fat (5g sat. fat); 122
g carb.; 0 chol.; 483 mg sod.; 4g fiber
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.