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Preheat oven to 350 degrees. Grease and flour two 8- or 9-inch pans and set aside. In large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and sea salt. In medium mixing bowl, whisk together Nayo-Whipped, coffee, 2 tablespoons Crème de Cacao, and vanilla. Whisk wet ingredients into dry. Pour vinegar into a small cup and stir in baking soda; it will fizz-up. Whisk mixture immediately into cake batter just until incorporated. Divide batter evenly between pans, gently smoothing tops, and bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool cakes on wire racks 10 minutes, loosen edges with a knife, and invert onto wire racks to cool completely, covered. Brush each layer with 1 tablespoon remaining Crème de Cacao. Frost between layers and sides of cake with Vegan Sour Cream Fudge Frosting and spread top of cake with Chocolate Ganache. Garnish, if desired, with pecan halves.
Note: you can bake this cake as a 9 x 13" sheet cake if you prefer.