Tofu Chocolate Cake

[Guest guest]

Jon: Here is a great tofu chocolate cake recipe I have. It doesn't call for

fresh fruit on top, but I'm sure you could add that if you want to.

 

 

* Exported from MasterCook *

 

Vegan Chocolate Cake

 

Recipe By :Cafe Sunflower, Atlanta, Georgia

Serving Size : 16 Preparation Time :0:00

Categories : Cakes & Frostings Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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Cake:

1/4 cup unsweetened cocoa powder

1 1/2 cups sugar

1 teaspoon salt

3 teaspoons baking powder

1/2 cup canola oil

1/2 cup water

3/4 cup soy milk

2 ounces firm tofu -- mashed with a fork

3 cups unbleached flour

Frosting:

2 1/2 cups confectioner's sugar

1/8 cup unsweetened cocoa powder

1 stick soy margarine -- softened

 

CAKE: Preheat oven to 350 degrees F. Grease and flour two 9-inch cake

pans.

In large bowl of an electric miser, combine the cocoa powder, sugar, salt,

and baking powder.

Add oil, water, soy milk, and tofu and bet until mixture is creamy.

Fold in flour.

Pour batter into prepared pan and bake 30 minutes. Cool completely before

frosting.

 

FROSTING: In a medium bowl, combine the sugar, cocoa powder, and

margarine. Mix until creamy. Frost cooled cake.

 

 

 

 

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Per serving: 343 Calories (kcal); 13g Total Fat; (33% calories from fat); 3g

Protein; 56g Carbohydrate; 0mg Cholesterol; 294mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2

1/2 Other Carbohydrates

 

NOTES : Makes 1 two-layer cake

 

This cake tastes just like " regular " chocolate cake.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

* Exported from MasterCook *

 

Chocolate Rum Cake

 

Recipe By : www.vegetariantimes.com 6/99

Serving Size : 12 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

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1 cup pureed firm silken tofu -- regular or low-fat

1 cup maple syrup or honey

3/4 cup brewed espresso or strong coffee

2 tablespoons rum

1 teaspoon vanilla

1/4 cup ice water

1 1/4 cups whole wheat pastry flour

1 cup cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon cinnamon

Chocolate curls for garnish -- (optional)

***RUM SYRUP***

1/4 cup maple syrup or honey or barley malt syrup

1/4 cup brewed strong coffee or espresso

3 tablespoons rum -- preferably dark

***CHOCOLATE RUM FROSTING***

10 1/2 ounces extra-firm silken tofu

1 teaspoon vanilla

2 tablespoons rum -- preferable dark

6 ounces semisweet chocolate -- melted

 

Preheat oven to 350 degrees. Oil and flour two 8-inch cake pans. In large

mixing bowl, whisk together tofu, syrup or honey, coffee, rum, vanilla and

water until smooth.

 

In separate bowl, sift together remaining dry ingredients. Add to wet

ingredients and mix until smooth. Divide batter into cake pans. Bake

until cakes are springy to the touch, about 15 minutes. Cool in pans 10

minutes. Remove from pans; cool on wire racks.

 

Syrup: Heat all ingredients together in a small sauce pan. Brush mixture

on top of cake layers with pastry brush.

 

Frosting: In blender or food processor, combine all ingredients; process

until smooth. Place 1 cake layer on plate. Spread with 1/2 the frosting.

Top with second layer. Spread top and sides with rest of frosting. Makes

12 servings.

 

Per Serving: 262 Cal.; 6g Prot.; 5g Fat; 45g Carb.; 0 Chol.; 185mg Sod.; 4g

Fiber

 

Converted by MC_Buster.

 

 

 

 

 

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* Exported from MasterCook *

 

Chocolate Soy Brownies

 

Recipe By : The Whole Soy Cookbook, by Greenburg and Hartung

Serving Size : 1 Preparation Time :0:00

Categories : Cakes Cookies & Bars

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

1 1/2 cups unbleached all-purpose flour

2 tsp. baking soda

1 cup sugar

1/2 cup unsweetened cocoa powder

4 oz. plain soy yogurt

1 cup non-fat soy milk

1 Tbs. vegetable oil

1 tsp. vanilla extract

 

Combine flour, baking soda, sugar and cocoa and set aside.

 

In a blender, mix yogurt, soy milk, oil and vanilla until smooth. Pour into the

dry ingredients, stirring until well combined.

 

Pour the batter into an 8 x 8 inch greased pan and bake at 425 degrees for 25

minutes, or until the brownies spring back when lightly touched. Cool before

slicing. Serves 16.

 

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