This chocolate cake tastes sinfully delicious but it’s actually not as rich and caloric as one might imagine thanks to the creaminess of tofu (one of my favorite ingredients).
Ingredients (use organic when available):
8 ounces firm tofu, drained
3 tablespoons extra virgin olive oil
3 tablespoons honey
1/3 cup coconut sugar
1/2 cup soy or almond milk
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cocoa powder
Non-stick cooking spray for the cake pan
Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare an 8-inch round baking pan with non-stick cooking spray and set aside. Using a food processor or blender, blend the tofu, oil, honey, sugar, milk and vanilla until smooth, then place the mixture in a bowl. Sift the flours, baking powder, salt and cocoa powder and fold into the mixture, then pour the mixture into the prepared 8-inch cake pan. Sprinkle the top with a little water and bake for 30-40 minutes or until cooked when tested with a toothpick. Insert toothpick and see if it comes out clean. Serves 10.
Nutrition Facts per serving: 176 calories, 5.8 grams fat, 1 gram saturated fat, 0 cholesterol, 69 milligrams sodium, 177 milligrams potassium, 28.5 grams carbohydrate (12 grams from sugar), 4.6 grams protein.