Valentine’s Day – the annual ritual associated with romantic love – started in the High Middle Ages, in the days of courtly love. By the 18th century it had evolved into a day where lovers expressed their love with flowers, greeting cards and confections. Little has changed except perhaps our love of sweet things. And who can resist a little chocolate – or a lot – on Valentine’s Day? Try this recipe using Tofutti Cream Cheese to tempt your taste buds.
DRY INGREDIENTS:
3 cups flour
2 cups cane sugar
2 tsp. baking soda
1 cup cocoa powder (unsweetened)
1 tsp sea salt
WET INGREDIENTS:
2 Tbsp ground flax plus 6 tbsp water
1 cup soy milk
2 tsp vanilla extract
1 cup boiling water
FOR CREAM CHEESE ICING
8 oz. Tofutti cream cheese
¼ cup margarine (can be vegan)
½ tsp vanilla extract
1/8 tsp sea salt
¾ cup unsweetened cocoa powder
2 ¾ cup powdered sugar
DIRECTIONS:
Preheat oven to 350’F. Grease pans – a heart-shaped one is ideal but you can use a 9×13 inch rectangular pan or two 8 inch round pans. Put parchment paper liners on the bottom of the pans.
Bake for 45 minutes. If using round pans, bake for 30-35 minutes. Do the tooth pick test – if it comes out clean then cake is done.
FOR THE CAKE:
Mix the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl. Mix the dry and wet ingredients together until smooth. Put the batter into the prepared pans and bake according to the above directions.
FOR THE CREAM CHEESE ICING:
In a deep narrow bowl, beat the cream cheese, margarine, vanilla and sea salt to form a creamy mixture. Add the powdered sugar to the creamy mixture until the desired consistency is achieved. It’s up to you how thick or thin you want this icing. Once the cake(s) are totally cooled, ice and refrigerate.
Enjoy!