It's my birthday again! Although friends are always quick to offer making cake for my birthday, at work we are responsible for bringing in our own treat to share with others (if we choose to do so). I like to bake, so I don't mind this at all. I started to think of flavors early on, and decided on a pecan cake with caramel frosting (and filling). I have made caramel sauce successfully many times, but some tweak I did this time made it so it didn't work out, so I quickly whipped up a basic vanilla frosting. Although I was sad for no caramel sauce and frosting, the results were still awesome! A week later I was still being told how much people enjoyed the cake.
Vegan Pecan Cake
1/2 cup Margarine, non dairy 1 1/2 cups Organic Raw Sugar 1/2 cup Silken Tofu, blended 1 1/2 cups Coconut Milk 2 tsp Vanilla 2 1/2 cups Unbleached White Flour 1 cup Pecans, ground 1 Tb Baking Powder 1/2 tsp Salt
Cream together the margarine and sugar until smooth. Add the tofu and vanilla and blend. Slowly add the coconut milk as the beaters continue mixing. Add the flour, baking powder and salt and blend until just mixed. Put in the pecans and stir in with a spatula until incorporated, careful not to over mix. Fill two greased 9-inch cake pans with equal amounts of the batter. Bake at 350°F for 25-30 minutes. When cakes are done, the top should spring back when lightly touched.
Once cooled, assemble cake with frosting of choice between layers and all over the surface of the cake layers. Yum...