與大廚兼作者辛納爾美代子一起烹飪:純素淋醬巧克力糕   
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Chocolate Cake:
2 cups whole wheat
pastry flour (orunbleached white flour)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 cup Dutch processed cocoa powder
½ cup oil (canola or grape seed oil)
1 cup maple syrup
1 teaspoon vanilla extract
1 cup water
Chocolate Vegan Butter Cream:
8 ounces vegan
dark/bittersweet chocolate
¼–½ cup maple syrup
12 ounces regular
or soft tofu (or silken)
Vanilla extract
1 cup vegan butter
Chocolate Ganache
4 ounces vegan
dark/bittersweet chocolate
½ cup soy milk creamer
(or soy milk)

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