Chocolate Red Devil Cake

Chocolate Red Devil Cake

Ingredients:

2 cups whole wheat pastry flour or barley flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp double acting baking powder
2 tsp baking soda
2 tbs flaxseed meal
1/3 cup water
1 large beet, cooked and diced (1 cup)
1 cup water
1/3 cup baby food prunes (1 large jar)
2 tsp apple-cider vinegar
2 tsp vanilla extract
Creamy Fudge Frosting

Directions:

1. Preheat oven to 350 degrees. Use an 8 inch square baking pan, or two 9 inch round cake pans if you want icing between layers
2. In a large mixing bowl, place flour, sugar, cocoa powder, baking powder, and baking soda and whisk until combined
3. Place flaxseed meal in a dry blender. Add 1/3 cup water and blend about 30 seconds, until mixture is gummy. Add beets, water, prunes, vinegar, and vanilla and process 1-2 minutes, until frothy and well blended.
4. Mix liquid into dry ingredients. Stir until combines then quickly spoon batter into pan.
5. Bake 35-40 min, until a toothpick inserted into center comes out clean.  Cool for at least 30 min. Spread cooled cake with Creamy Fudge Frosting.

Creamy Fudge Frosting

Ingredients:

1 12.3 oz. package light extra-firm tofu
1/3 cup maple syrup, agave, or honey
2 tbs unsweetened cocoa powder
1 tbs vanilla extract

Directions:

Comine all ingredients in a food processor and process until smooth.  Ice thickly on Chocolate Red Devil Cake. Even though it seems runny, frosting stays on.

Submitted by: Kim W.