6 oz dried apricots, halved
6 oz warm water
3 tbsp egg substitute
6 oz cold water
3 cups dark brown sugar
1 1/2 cups soy or oat milk
3 tsp apple cider vinegar
2 tsp vanilla
Sift together three times:
3 cups malted wheatgrain flour
1 cup cocoa
3 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
Soak the apricots in the warm water for half an hour.
Puree the mixture in a blender till smooth.
Blend the soy or oat milk, vinegar and vanilla. Keep
aside for 15 minutes.
Whisk the egg substitute and the cold water in a
large bowl till foamy. Add the sugar and whisk till
shiny. Add the apricot puree and blend well.
Stir in the flour mixture. Add the oatmilk mixture
and blend thoroughly.
Line three 11-inch by 2-inch cake tins with
greaseproof paper. Grease and flour the paper.
Divide the cake batter between the 3 tins. Bake at
350 deg-F for half an hour.
Cool the tins on a wire rack.
For icing and frosting the cake:
2 cups oat milk
2 cups light brown sugar
1 1/2 tsp vanilla
5 tbsp cornstarch
1/4 cold cup water
2 cups chopped walnuts or pecans
2 cups dessicated coconut
Whipped cream, cherries
Mix the oat milk, sugar and vanilla and bring to
a boil. Add the cornstarch dissolved in water and
cook on low heat till the mixture thickens.
Cool, then add the nuts and coconut. Ice the cakes
and layer them one on top of the other.
Frost the top and sides of the cake. Decorate with
whipped cream and cherries.