Vegan Devil's Food Cake!

This cake can go from "merely delicious" to "extraordinary" by splitting the layers as described in the Cherry-Filled Lemon Cake recipe and making four cream-filled layers. If you do this, be sure to double the Mocha Cream Filling recipe. 

12 servings 

CAKE INGREDIENTS:

2 Tbs. flaxseeds

1/2 cup unfiltered apple juice
2 cups unbleached white flour
1 cup whole-wheat pastry flour
1 cup unsweetened cocoa powder
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
1 1/2 cups soy milk
1 1/4 cups maple syrup
3/4 cup canola oil
2 Tbs. pure vanilla extract
1 Tbs. cider vinegar

MOCHA CREAM INGREDIENTS:

Ingredients

Makes 2 1/4 cups 
1 cup unfiltered apple juice
3 1/2 Tbs. agar-agar flakes
1 Tbs. kudzu
2 cups vanilla soy milk
3 Tbs. maple syrup
2 Tbs. pure vanilla extract
2 tsp. almond extract
2 Tbs. almond butter
2 tsp. coffee granules
1/4 tsp. salt
1/4 tsp. ground cardamom

MOCHA CREAM DIRECTIONS:
In small saucepan, mix apple juice and agar-agar flakes. Let stand 10 minutes. 
Bring mixture to slow simmer over medium heat, whisking occasionally, about 5 minutes. Cook, whisking often, 10 minutes, lowering heat if necessary (do not boil). 
Meanwhile, in medium bowl, dissolve kudzu in 1/4 cup soy milk. Whisk in remaining soy milk, maple syrup, both extracts, almond butter, coffee, salt and cardamom. 
Whisk kudzu mixture into apple juice mixture and cook over medium-low heat, whisking often, about 15 minutes. Pour into shallow dish and cool to room temperature. Refrigerate for at least 1 hour. Transfer to food processor and puree before using.

ICING INGREDIENTS:

Makes 2 2/3 cups 
2 Tbs. unfiltered apple juice, or more if needed
1 Tbs. kudzu
10 oz. dairy-free chocolate chips (1 1/2 cups)
1/3 cup rice syrup
2 tsp. pure vanilla extract

ICING DIRECTIONS
Place chocolate chips in top of double boiler over barely simmering water over medium heat. Stir until melted. Stir in rice syrup and vanilla extract until blended. 
In cup, dissolve kudzu in apple juice; stir into chocolate mixture. Cook, stirring constantly, until creamy and cloudiness has disappeared, 2 to 3 minutes. If icing is too thick to spread easily, stir in a little more apple juice. Use immediat

CAKE DIRECTIONS

Preheat oven to 350°F. Grease two 9-inch round cake pans. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with apple juice. Let mixture soak 5 minutes. 

Meanwhile, in large bowl, sift both flours, cocoa powder, baking powder, baking soda, cinnamon and salt.  

To mixture in blender, add soy milk, maple syrup, oil, vanilla extract and vinegar and blend thoroughly. Gradually add maple syrup mixture to flour mixture and mix well with rubber spatula. 

Divide batter between prepared pans. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, 25 to 30 minutes. Let cool for 10 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely.

Reserve best cake layer for top. Place other layer upside-down on serving plate andsmear thick layer of mocha cream.

Top with remaining layer and gently press into place. Pour Glossy Chocolate Icing onto center of cake. Using metal spatula, spread icing over sides and top of cake. Let stand 10 minutes to set.

ENJOY!

(adapted fromVegetarian Times Issue: May 1, 1999 p.49)