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A Healthy Birthday Cake Recipe for Chocolate Lovers

MILF Diet, chocolate cake, Jessica PorterThis delicious (and healthy!) vegan birthday cake recipe will be the star of your next party. From The MILF Diet: Let the Power of Whole Foods Transform Your Body, Mind, and Spirit, Deliciously.

Serves 12

I got this cake from Lisa Silverman, my MILFy friend in Portland, Maine. She runs a cooking school there and hosts lots of potlucks. Lisa keeps Maine healthy!

2 cups grain-sweetened nondairy chocolate chips
1 cup maple syrup
7 ounces extra firm silken tofu (Mori-Nu is good)
Pinch of sea salt
1 tablespoon vanilla extract
1 cup soy milk powder

1 cup whole wheat pastry flour
1 cup unbleached white flour
2 teaspoons aluminum-free baking powder
2 teaspoons baking soda
1 teaspoon sea salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup plus 2 tablespoons organic cocoa powder
1/2 cup maple sugar
1/2 cup safflower oil
1 cup maple syrup
1 cup vanilla soy milk
1 cup spring water
1 teaspoon apple cider vinegar or balsamic vinegar
1 tablespoon vanilla extract

1. To prepare the frosting, in a double boiler, melt the chocolate chips and maple syrup, stirring occasionally to avoid burning the chocolate.

2. In a food processor, puree the tofu, salt, and vanilla. Pour the chocolate-maple mixture into the tofu and blend together well. Add the soy milk powder, a little bit at a time. Blend well.

3. Let the frosting cool in the refrigerator while you make the cake.

4. Preheat the oven to 350°F. Oil and flour two 9-inch cake pans.

5. Sift the whole wheat flour, white flour, baking powder, baking soda, sea salt, cinnamon (if using), cocoa powder, and maple sugar into a large bowl. Stir with a wire whisk to mix.

6. In another bowl, combine the safflower oil, maple syrup, soy milk, water, vinegar, and vanilla. Mix with a wire whisk until the mixture foams a little.

7. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth. Pour the batter into the cake pans, dividing evenly.

8. Bake on the center rack of the oven for 25 to 30 minutes, until the center of the cake springs back when lightly touched and a toothpick inserted in the center of the cake comes out clean.

9. Let the cake layers cool in the pans on wire racks for 10 minutes. Run a knife along the sides of the pans to release the cakes. Turn the layers out of the pans directly onto racks and let cool completely.

10. Frost one layer of the cake. Place the second layer on top and frost. Using the remaining frosting, cover the sides of the cake. Enjoy!


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