Monday, November 28, 2011

Better Than Puppy Love Cake

Years ago, my Auntie Bea introduced me to a cake made with a German chocolate cake mix, a can of sweetened condensed milk, a jar of butterscotch ice cream topping, and a tub of Cool Whip. She pokes holes in the cake and pours the condensed milk and butterscotch all over it. It seems like a lot but it soaks right in. Then she tops the whole thing with the Cool Whip. I had started to become very passionate about cooking, baking, and general eating at the time, so I remember repeatedly asking her how to make it. Even then I was a stickler about funny ingredients, so I made a chocolate cake from scratch and home made whipped cream. I liked the cake so much that I even researched it, and found that the official name for it is "Better Than Sex Cake." Since I plan on becoming a teacher and my future students might read this one day, I gave it a more PG name=). Since going vegan, I've thought a lot about that cake. I knew I could easily make a version just as good with different ingredients.

What inspired me was learning about making a caramel sauce out of coconut milk. It works just like heavy cream and doesn't taste any different. The recipe I use is inspired by this one from Comfy Belly. I use 1 can of full fat coconut milk, which comes out to 1 1/2 cups, so I use 1 1/2 cups of agave (an obvious honey replacement). A lot of recipes for "Better Than Sex Cake" call for chocolate fudge instead of caramel, so I thought it would be fun to add chocolate chips to the caramel sauce. The result is what I like to call "Fudgy Salted Cocomel Sauce." I even want to make jars of it and give them away as gifts, but I digress. Needless to say, its very good.

The topping doesn't look like the classic, snowy white Cool Whip, but I couldn't resist adding just a touch of chocolate and a bit of peanut butter. I call it "Chocolate Peanut Butter Whip." The chocolate cake is Isa Chandra's "Just Chocolate Cake" from Post Punk Kitchen. Just double it and use a 9x13 in pan. I made this for Thanksgiving with my family this year. I hope you like it!

Just Chocolate Cake
2 cups almond milk (or your favorite non-dairy milk)
2 teaspoons apple cider vinegar
1 1/2 cups granulated sugar
2/3 cup canola oil (I use safflower or coconut oil)
2 teaspoon2 vanilla extract
1 teaspoon almond extract (I just use more vanilla, a total of 1 Tb)
2 cups all-purpose flour (I used white whole wheat with great results)
2/3 cup cocoa powder (look for fair trade)
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350?F.
  • Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla and mix well. 
  • In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). 
  • Lightly grease an 9x13 in baking pan. Pour in the batter and bake for 32 to 35 minutes, until a toothpick inserted through the center comes out clean. 
  • When cake has cooled, use the back of a wooden spoon to poke many many holes into the cake. Now you can make your cocomel sauce.

Fudgy Salted Cocomel Sauce
1 14 oz can full fat coconut milk
1 1/2 cups light agave nectar
3/4 ts salt
3/4 cups dairy free chocolate chips
  • Combine coconut milk, agave and salt in a medium sauce pan over medium heat. 
  • Continue stirring for about 15 minutes from start to finish. It should be reduced to half, so 1 1/2 cups. I just pour it in a pyrex and if its not reduced to half yet, I pour it back in the pan and continue to cook and stir. 
  • Once it is reduced, turn off the heat and add chocolate chips. Stir until incorporated.
  • Pour this mixture all over the cake, seeing that it seeps into the holes. Now make the Chocolate Peanut Butter Whip.

Chocolate Peanut Butter Whip
3 12.3 oz packages Extra Firm Silken Tofu
3/4 cups dairy free chocolate chips
1/2 cup creamy peanut butter (mine was salted)
3 Tb light agave nectar
1 Tb butterscotch schnaps or non-dairy milk of choice (I use the schnaps)
1 ts vanilla
1/8 ts salt 
  • Using a double boiler or glass bowl over a pot of boiling water, melt chocolate chips together with peanut butter, agave, butterscotch schnaps, vanilla and salt. 
  • Put melted chocolate mixture and silken tofu into a food processor and process until smooth and silky. 
  • Spread onto cooled cake.


  1. which brand of dairy free chocolate chips do you use? at my local grocery, i can only find carob chips as being completely vegan. the others disclaim to have been produced on belts that also produce dairy inspired treats. do you buy those kinds of items? why or why not? i don't because it seems hypocritical. please share your vegan wisdom with me! :) x

  2. Any dairy free chocolate is fine with me, even if it was processed in a dairy processing facility. Many other products I buy were processed in a facility that also processes dairy. What is more important to me is to buy chocolate that is fair trade, though I am guilty of not always sticking to that principle. The non dairy ones I know of are Guiradelli and Guittard, and the latter seems to be fair trade, but not organic. Its the one I usually buy.

  3. You chocolate cake looks so moist and delicious! Yum!!

  4. Looks scrumptious! I'm definitely going to try the recipe during the Holidays. I have a feeling my friends and family will be very happy about it!!!

  5. Thank you ladies. Kalewithlove, I hope you make it for them! They will not be disappointed.

  6. Hi Anneka!
    It's been a while since I've stopped by your blog. This looks ammmaaaazzzzzing!! wow. If I didn't already have a chocolate problem I'm thinking this would do me in! In the most delicious way!

  7. Hi Mary! Its been a while for me too. I've been working a long term sub job for a junior English class. My newest post is yet another dessert! Thanks for stopping by=)