- 8 oz tempeh; crumbled
- 2 c cane sugar
- 2 c non-dairy milk
- 1 tbsp vanilla extract
- ¼ c non-dairy butter
- ¼ tsp fine sea salt
- 4 oz unsweetened apple sauce
- 1 ¼ c all-purpose flour
- 1 c whole wheat pastry flour
- 2/3 c unsweetened cocoa powder
- 2 ¼ tsp baking powder
- 1 c raspberry jam
- ½ c unsweetened cocoa powder
Preheat oven to 350F.
Add oil to a medium skillet; add tempeh and cook over medium heat for about 6 minutes or until golden brown.
Stir sugar in until dissolved.
Lightly grease two 9” round dishes.
In a blender, combine tempeh, milk, vanilla, butter, salt and applesauce. Blend until smooth.
In a large bowl, mix together flours, cocoa and baking powder.
Combine wet ingredients into dry.
Divide batter equally into the two dishes.
Bake for 35 minutes.
Combine jam and cocoa in a bowl until smooth.
Divide equally among the two cakes.
Place one cake atop the other.
*Recipe from The Complete Guide to Vegan Substitutions by Celine Steen and Joni Marie Newman