Adonis Cake


My wife and I are part of a very active Vegan Meetup here in Marin County. One of the ongoing activities is a Book Club. We recently read Living Among Meat Eaters: The Vegetarian’s Survival Handbook by Carol Adams. The book was published in 2001, and feels a bit dated, but has some good advice for Vegans and Vegetarians navigating the world of carnivores. Out next book is Mind If I Order the Cheeseburger?: And Other Questions People Ask Vegans by Sherry Colb.

By now you’re saying what does all this have to do with the chocolate cake pictured above?

Well, the Book Club had a potluck last night and the cake and a pot of Wild Rice and Mushroom Soup were our contributions. I made the soup and my wife baked the cake.

The cake recipe is from Rip Esselstyn’s book My Beef with Meat. The picture above is from the Engine 2 Diet Facebook page. We made ours in a 9×9 glass dish (no oil needed in the pan, and I forgot to take a picture). It was a great hit and was gone in 10 minutes. The cake was moist and chocolatey and the frosting was sweet and delicious.

This was so easy to make. Since we didn’t take the cake out of the pan to frost, we have enough frosting for another cake. We’re going to make one tonight. Any volunteers to help us eat it?

Here’s the recipe

Adonis Cake

1 1/2 cups whole wheat flour
3 tbsp unsweetened cocoa powder
1 tsp baking soda
2/3 cup maple syrup
6 tbsp unsweetened applesauce
1 tbsp white vinegar
1 tsp vanilla extract
3/4 cup cold water

Preheat oven to 350 degrees. Set out a 9×9 nonstick cake pan

In a mixing bowl, combine flour, cocoa and baking soda and mix well
Add the maple syrup, applesauce, vinegar, vanilla and water and mix well to combine
Pour the batter into the cake pan. Bake for 30 minutes
While the cake is cooking, make the frosting

When the cake is done, remove it from the oven and set aside to cool. When cooled, frost with Adonis Frosting

Adonis Frosting
Makes about 2 cups of frosting, enough for one Adonis Cake

1 12 oz package of silken tofu
3/4 cup dairy-free, semisweet chocolate chips, melted
1 tbsp vanilla extract

Place the silken tofu in a food processor. Add the melted chocolate chips to the food processor and blend

Add the vanilla and blend until chocolatey and creamy.

Taste at this stage, if using grain-sweetened chips, you may want to add a bit of maple syrup-or not (we added just under a tablespoon). Trust your own taste.
Use immediately or refrigerate until ready to use.


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