A scoop of vanilla soy yogurt in the batter makes this cake both moist and dense. It's topped with Ben's fluffy, light maple syrup frosting--an amazing substance with the consistency and flavor of a pastry cream.
Soy yogurt sure has come a long way in recent years. I was never a big consumer of yogurt of any type, and the soy yogurts I tried years ago--as a new vegan--were pretty terrible. Grainy and weird-tasting, the yogurts of five or ten years ago were just kind of gross. Nowadays, Silk brand makes smooth, creamy, dairy-free yogurts that I like a lot. I buy a big container of plain or vanilla each week and use it for baking and for breakfasts... nice with fresh banana or other fruit mixed in (another reason to anticipate the summer berry season).
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