The Famous Chocolate Tofu Cake
Low-fat, wheat free, egg-free, oil free….moist and delicious.
1 cup tofu—Use silken, Mori-nu light
1 cup maple syrup or honey
1 cup decaffeinated coffee—hot
1 teaspoon vanilla—pure
2/3 cup dutch-process cocoa powder
1 1/4 cups unbleached flour—OR use spelt flour
1 Teaspoon BAKING POWDER
1 teaspoon baking soda
1/2 teaspoon cinnamon
This is so easy!! Place all of the wet ingredients into your blender. Process until smooth. Add the cocoa powder and process again. Note: Sometimes I use a coffee substitute, like Cafe Libe, or Inka.
Mix all of the remaining dry ingredients into a medium sized bowl. Add wet and stir until combined.
Place into two 9” rounds that have been sprayed or into a 9X13 jelly roll pan lined with parchment paper. Spread batter evenly.
Bake for 20 minutes at 350
Per Serving (excluding unknown items): 73 Calories; 2g Fat (21.4% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 151mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.
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