Angel Apple-Tapioca Pudding Cake

• 2 cups soymilk
• 1 cup butterscotch chips
• 2 Tbs. egg replacer
• 3 Tbs. instant tapioca
• 1 tsp. vanilla extract
• 1/2 cup applesauce
• 1 10-oz. premade angel food cake
• 1 apple, skin on and diced plus apple slices for garnish, optional

1. Combine the soymilk, butterscotch chips, egg replacer and tapioca in a large saucepan.
2. Let the tapioca soak for about 5 minutes.
3. Heat the mixture over medium heat, and, stirring constantly to prevent scorching, cook the pudding until the mixture bubbles and the butterscotch chips are completely melted.
4. Stir in the vanilla and applesauce, remove from the heat, and set aside to cool and firm for 15 minutes.
5. Meanwhile, pull apart the angel food cake in random-sized chunks, and line the bottom of a decorative 3-quart dish with the chunks, reserving remaining chunks to form top layer.
6. Sprinkle apple pieces over bottom cake layer.
7. Spoon half of the cooled pudding mixture over the apple pieces.
8. Add the remaining chunks of angel food cake, and spoon remaining pudding over top.
9. Refrigerate the dessert until ready to serve.
10. Garnish with apple slices, if desired, and serve.

soymilk, butterscotch chips, egg replacer, tapioca, vanilla extract, applesauce, premade angel, apple

Taken from www.vegetariantimes.com/recipe/angel-apple-tapioca-pudding-cake/ (may not work)