This recipe is from Vegan Life Colorado members Matt & Ann. 

Matt's advise is to use only blackberries in this recipe and not substitute another type of berry.  Thanks Matt & Ann!.  

 

Cake

• 2 -10 oz. packages (20 oz. total) frozen blackberries, thawed (Cascadian Farm brand works well)

• 1 ½ cups water

• 2 ¼ cups whole wheat pastry flour

• 1 2/3 cups Sucanat (Sugar)

• 8 to 9 T cocoa

• 2 tsp. baking soda

• ½ cup shredded coconut

• 7 to 9 T gluten flour

• 2 T vanilla

• ½ cup oil

• 1/3 cup blackstrap molasses

 

Puree the blackberries in a blender. After you puree the blackberries, leave them in the blender and add the water. Puree again so that most of the berry pulp separates from the seeds. Pour this mixture through a strainer into your large mixing bowl. This should separate the seeds from the berry pulp and water. Discard the seeds, since they are somewhat of an impediment to enjoying the cake.

 

The gluten holds the cake together, whereas with just flour it tends to be a little crumbly.

 

Mix all dry ingredients thoroughly.

In a separate, larger bowl mix all liquid ingredients.

In three parts, add the dry ingredients to the liquid.

Pour into an oiled and floured 10” x 13” cake pan.

Bake at 350 degrees for about 35 minutes.

Cool the cake before applying the frosting to the top. (Note: You may need to adjust the amount of water you add, depending on the brand of frozen blackberries you use. Some will have more juice than others.)

 

Frosting

• 2  12.3 oz. packages firm silken tofu

• 3 T pure maple syrup

• ¼ cup water or soy milk

• 1 10 oz. non-dairy chocolate chips (Tropical Source, Sunspire Org., or Safeway Org. work well.)

• 2 T Earth Balance Margarine (optional)

 

Place chocolate chips in a pan and melt on low. Stir until melted. Blend tofu, maple syrup, and water in a blender or food processor until smooth. Add the melted chocolate chips to the tofu mixture and blend until smooth.