The frosting is the BEST! I would use it for any chocolate cake- I used the silken tofu, which I had never worked with before, but it made the frosting so rich and creamy. I did refrigerate the frosting directly after mixing, but it got TOO hard- I melted it slowing in the microwave and it seemed to do fine. I baked the cake in a 9x13 pan-- made it 3 times! over the holidays-- one time, I did not cook it enough, and the middle fell- but tasted ok-- just like a chewy brownie. The frosting recipe was plenty to frost 2 of the cakes.
Although it was a bit labor-intensive, this is, as my friend said, the best chocolate cake in the world, and the fact that it's vegan is just an added bonus.
This cake is absolutely amazing. Never mind that it's vegan (although that's always a plus), it is one of the most flavorful chocolatey cakes I have ever had. It was moist, but tender, and even the non-vegans at the party I baked it for preferred it over the non vegan cake I also made! I highly recommend it.
this is one of THE BEST chocolate cakes i have ever tried! i changed a few things coz i didnt have all the stuff lying around. like i used half almond flour coconut oil maple sugar..... Now my friends ask for it all the time!