Have not tried this Chocolate Cake either

Aug 08, 2010

OK so maybe some substitutions
Soy flour vs all purpose flour
splenda vs maple syrup - might also add a box of sugar free pudding mix and a tad of sugar free say syrup they use for coffee drinks

I have been making my 7 year old and husband eat better foods for you and with my Son's birthday coming and mine also...might try and come up with something more healthy kind of birthday cake. 

Ingredients:

• 1 ¾ cup flour
• ¾ cups pure unsweetened cocoa powder
• 1 ½ t. baking powder
• 1 ½ t. baking soda
• ¼ t. salt
• 1 12.3-ounce box firm silken tofu
• 1 1/4 cup maple syrup
• 3 T. canola oil
• 1 cup almond milk
• 1/3 cup boiling water

Preparation:

1.Preheat the oven to 350 F. Lightly oil or grease (with dairy-free soy margarine) two 9” round cake pans. Set aside.

2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

3. In a blender, process the tofu until creamy. Add the maple syrup and oil and process until smooth. Stir the tofu mixture and almond milk into the dry ingredients. Add the boiling water and continue to stir until the batter is just combined. (The batter should be fairly smooth but will still have some lumps in it.)

4. Pour the batter into the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 15-20 minutes on a wire cooling rack before removing from the pans to finish cooling on the cooling rack.

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