Chocolate Cake with Vanilla Icing

Ingredients

1/2 cup non-hydrogenated vegetable shortening

4 ounces unsweetened baking chocolate

1 cup granulated sugar

1 tablespoon liquid soy lecithin 

1/2 cup almond milk

1/2 cup plain soy yogurt

1 teaspoon lemon juice

1-1/2 teaspoons vanilla extract 

2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
3/4 teaspoon baking soda

1/4 teaspoon salt

Preheat the oven to 375 degrees F. 

Grease and flour a 6 inch cake pan.

 
Melt chocolate and shortening in a small pan over very low heat. In mixing bowl beat sugar, soy yogurt, almond milk, lemon juice, vanilla extract, and lecithin. Mix well. When chocolate mixture is melted, add to bowl and beat til smooth.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients. Mix only until incorporated.

Pour into cake pan, and bake for 50 minutes at 375 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Vanilla Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1 cup non-dairy butter

1-1/2 cups powdered sugar

1 2 inch long segment of vanilla bean

1/4 teaspoon salt

Beat shortening and butter til fluffy. Sift in powdered sugar and salt, and mix well. Split vanilla bean segment, and scrape out the seeds. Add to icing and beat for five to seven minutes.

Frost cake when completely cool, and decorate.

Nutrition Information

 

Serving Size: 102 g
Servings per Recipe: 12

Calories: 465 Calories from Fat: 299
Total Fat: 33.2g, 52% of Daily Value*
Saturated Fat: 10.1g, 50% of Daily Value
Sodium: 366mg, 15% of Daily Value
Total Carbohydrates: 41.4g, 14% of Daily Value
Dietary Fiber: 1.6g, 7% of Daily Value
Sugars 23.2g
Protein 3.5g

Vitamin A 13%	•	Vitamin C 1%
Calcium 4%	•	Iron 11%

* Based on a 2000 calorie diet