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Big Momma Freedom Chocolate Cake
Vegan World Fusion Cuisine, Reinfeld & Rinaldi, sent by Marilyn W.
A tasty cake made with spelt flour. Marilyn says, "I think I identified with the title and also, I love the cook book because it's based on organically grown foods and recipes that are healthy and environmentally sustainable."
Dry:
590 ml2 & 1/2 c. spelt flour
470 ml2 c. Sucanat
180 ml3/4 c. cocoa powder
7 ml1 & 1/2 tsp. baking soda
2 ml1/2 tsp. sea salt, or to taste
2 ml1/2 tsp. cinnamon powder
Wet:
89 ml6 T. safflower oil
530 ml2 & 1/4 c. filtered water
30 ml2 T. apple cider vinegar, raw
5 ml1 tsp. vanilla extract, alcohol free
Frosting:
470 ml2 c. chocolate chips
12.3 oz. silken firm tofu or avocado
30 ml2 T. maple syrup
7 ml1 & 1/2 tsp. vanilla extract, alcohol free
Cake: Preheat oven to 350 degrees. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in a small bowl. Add wet to dry and mix well. Pour into a parchment paper lined 9x13" baking pan and bake until a toothpick comes out clean, approximately 35-40 minutes.
Frosting: Place chocolate chips in a double boiler on medium heat until chips are melted, stirring frequently. Combine with remaining ingredients and blend or process until smooth and creamy. Refrigerate until it thickens.
Cool cake before frosting. Garnish with toasted coconut flakes, strawberries, toasted pecans and/or chocolate chips.