Garden Grille has been generous sharing recipes over its 25 year history.
Here's one from 2006 when Vegan Chocolate Cake was on the menu.
VEGAN CHOCOLATE CAKE
4 1/2 cups flour
3 1/2 cups Florida Crystals Raw Cane Sugar
1 1/2 cups cocoa powder
1 tablespoon baking powder
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups Nasoya Nayonaise
1 package silken tofu
7 1/2 tablespoons vanilla extract
4 cups soy milk
Combine dry ingredients in large bowl. Set aside.
Purée Nayonaisse, tofu and vanilla in food processor. Add soy milk to wet ingredients and combine completely.
Whisk wet ingredients into dry ingredients until combined. Pour batter into 2 lightly oiled 9-inch cake pans. Bake at 350 degrees for 45 minutes or until a toothpick is inserted and removed cleanly.
CHOCOLATE GANACHE FROSTING
3 cups vegan dark chocolate chips or shaved chocolate
1/2 tablespoon vanilla extract
1 1/2 cups soy milk
Melt chocolate over a double boiler. You can also use a metal bowl over a pot of boiling water. When chocolate is melted, fold in soy milk and vanilla. Allow to cool until desired consistency is reached. Frost chocolate cake layers and assemble.
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