Vegan Heirloom Tomato Devil's Food Cake with Fluffy White Buttercream Frosting

2 medium heirloom tomatoes (about 1 pound in total)
4 ounces bittersweet chocolate (I used 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, then line
with parchment paper. Next, cut tomatoes into four pieces,
squeeze out seeds (and save 'em for next year!), place in
blender and mix until you have smooth tomato juice--you 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. Placethe brown sugar, chocolate, milk and
olive oil in the top of adouble 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.
Then remove cakes to a cooling rack and allow to cool completely
before frosting. Store in an airtight cake keeper.


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!