Vegan Tomato Devils Food Cake with Fluffy White Buttercream Frosting

2 medium tomatoes (about 1 pound in total)
4 ounces bittersweet chocolate (a bar of Ghirardelli)
3/4 cup brown sugar
1/4 cup unsweetened soy milk
1 tablespoon olive oil
1 3/4 cup unbleached all-purpose flour
1 1/2 teaspoon Ener-G Egg Replacer
1 teaspoon baking soda
3/4 teaspoon salt
1 stick Earth Balance Vegan Butter
3/4 cup granulated sugar
1 teaspoon vanilla extract


Preheat oven to 350. a cooling rack and allow to cool completely before frosting. Store in an airtight cake keeper.
Lightly spray two 8" cake pans with nonstick spray,
line with parchment paper.
Next, cut tomatoes into four pieces, squeeze out seeds,
place in blender and mix until smooth tomato juice
should have 1 1/4 cup of juice, if not, add water to
the mix to make it so. In a small mixing bowl add the
flour, baking soda, egg replacer and salt. Set aside.
Place the brown sugar, chocolate, milk and olive oil in
the top of a double boiler--stirring constantly until
the chocolate is melted. Remove from heat. In a large
mixing bowl, mix together the butter and granulated
sugar until light and fluffy. Add the tomatoes and
melted chocolate sugar to the granulated sugar mixture
and blend until incorporated. Add the flour in three
additions to the wet ingredients. Pour into baking pans--
divide batter evenly between the two pans, and bake for
25 minutes. Don't over bake the cake! Remove from oven
and allow to cool in pans for ten minutes.

White Buttercream Frosting

1/4 cup vegan vegetable shortening
1/4 cup vegan butter
2 cups powdered sugar
2 tablespoons soy creamer
1 teaspoon clear vanilla extract

In a medium mixing bowl, cream together the butter
and shortening. Add the powdered sugar a quarter cup
at a time, then add the soy creamer and vanilla extract.
Continue blending until smooth. *If you need more powdered
sugar, add a 1/4 at a time until the frosting is at desired
consistency--which should be fluffy and yummy!