I'm not sharing the original recipe here. What's the point? It's not like I actually follow the original recipe. I tend to modify recipes regularly and for once I actually wrote down the changes I made to the original recipe (aren't you impressed, Heather? I know you don't usually write down your recipe modifications, either ;o).
Tomato Chocolate Cake
Cream together the following ingredients:
1/2 cup Earth Balance (vegan margarine)
1&1/3 cup maple syrup (you can adjust the amount here to your taste)
1 tsp. vanilla extract
1/3 cup cold water
1 cup pureed tomatoes (I use my home canned ones)
Sift together the dry ingredients:
2&1/2 cups whole wheat flour*
1/2 cup dry cocoa powder
1 1/2tsp. baking soda
1 tsp. salt
*depending upon the whole wheat flour you use, the batter may be quite thick - if this is the case you can add a little more liquid sweetner here or increase the amount of water. Try adding just a couple of tablespoons to see if you can thin out the batter a slight bit.*
Preheat oven to 350F
1. Mix dry ingredients into the creamy mixture until thoroughly combined.
2. Bake in a lightly oiled 9"x 13" pan for 35-40 minutes.
Frost if desired.