For the cake:
6 oz. dried apricots, diced
6 oz. (175 ml) water
3 Tbsp. Egg Replacer
3/4 cup water
3 cups (550 g) sugar
3 cups (400 g) all-purpose flour
11/4 cups (100 g) cocoa
3 tsp. baking soda
11/2 tsp. baking powder
3/4 tsp. salt
11/2 cups (350 ml) soy or oat milk
3 tsp. white vinegar
2 tsp. vanilla
For the icing:
2 cups (450 ml) oat milk
2 cups (350 g) sugar
11/2 tsp. vanilla
5 Tbsp. cornstarch (cornflour)
1/4 cup water
2 cups (125 g) coconut flakes
2 cups (200 g) walnuts or pecans, chopped
• Soak the apricots in 6 oz. water until soft, then purée the apricot-water mixture.
• Whisk together the egg replacer and 3/4 cup water until foamy.
• Place the apricot purée, egg replacer, and sugar in a large bowl and mix with an electric mixer until light in color.
• Sift together the flour, cocoa, baking soda, baking powder, and salt. Add to the bowl and mix.
• Stir together the soy milk, white vinegar, and vanilla and let stand for about 10 minutes. Add to the bowl and mix until smooth and well blended.
• Preheat the oven to 350 degrees F.
• Lightly grease and flour three 11″x2″ cake pans. Line the bottoms of the pans with parchment paper.
• Divide the cake batter evenly among the three pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely before removing the cakes from the pans.
For the icing:
• Combine the oat milk, sugar, and vanilla in a saucepan and heat, stirring, until the sugar is dissolved.
• Mix together the cornstarch and water to form a paste. Add to the pan in a thin stream, stirring until the mixture thickens. Remove from the heat.
• Add the coconut flakes and nuts and stir until cool.
• Ice one layer of the cake at a time until all three layers are assembled.
• Pour the remaining icing over the top of the cake. Work it down the sides, using your hands to press the icing into the sides of the cake.
Makes 1 3-layer cake