REALLY RICH NON-GLUTEN CHOCOLATE CAKE and ICING

© Sandy Pukel and Mark Hanna

Original: Greens and Grains on the Deep Blue Sea Cookbook

For fifteen fabulous years, we sailed and taught on the Holistic Holiday at Sea Cruise, named by National Geographic as one of the best and healthiest vacations on the planet. Our long time friend, Sandy Pukel, along with top vegan chef, Mark Hanna, created a cookbook of the cruise’s beloved recipes: Greens and Grains on the Deep Blue Sea. For a special Valentine’s gift, Sandy is sharing their REALLY RICH NON-GLUTEN CHOCOLATE CAKE and ICING. This memorable vegan chocolate cake is dark, rich, and delicious. Created by incomparable chef, Mark Hanna, it is made without dairy, eggs, or refined sugar!  You can also substitute carob powder. We make it with non-gluten flour.  Enjoy a taste of decadence and sail off into bliss. 

Yield 12 regular size servings

• 2 1/2 cups All Purpose Non-Gluten Baking Flour
• 1/2 cup cocoa or carob powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup plus 1 Tablespoon sunflower oil
• 3/4 cup soft silken tofu
• 1 cup maple syrup or agave
• 1 Tablespoon vanilla
• 1 1/2 cups soymilk or rice milk
• 1 teaspoon apple cider vinegar

1. Preheat the oven to 350 degrees F. Oil and flour a 9-inch spring-form pan and set aside.
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl.
3. Place the oil, tofu, maple syrup/agave, vanilla, soymilk, and vinegar in a blender or food processor and blend until smooth. Add to the flour mixture and stir until well mixed. Pour into the prepared pan.
4. Bake about 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 15 minutes before removing the sides of the pan. Cool completely before adding the icing. (Best to do one think layer of icing and let cool well. Then add final icing.)

EASY CHOCOLATE ICING OR MOUSSE 

• 1 pound extra firm water-packed tofu
• ¼ cup cocoa or carob powder
• ¼ cup maple syrup, to taste
• 1 Tablespoon almond, soy, or rice milk
• 3 teaspoons vanilla

Optional: 2 Drops almond extract

Remove tofu from water. Cut into 2 inch cubes. Place in a small pot with water half way up the tofu. Add a pinch of sea salt. Bring to boil, reduce heat, and low boil for 5 minutes. Drain in a strainer. Let cool. Place in food processor with other ingredients. Blend well, scraping the sides of the bowl. Let chill for one hour. (If too stiff, blend again.) Spread on cake or cupcakes, or eat as a mousse. You can also pipe this for decorative icing.