MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Tofu Chocolate Cake
Categories: Cakes
Yield: 20 Servings

MMMMM----------------------------CAKE---------------------------------
1 1/4 c White flour
1 ts Baking soda
2 ts Baking powder
1 ts Salt
1 c Chocolate chips;
- sweetened, melted
12 oz Firm silken tofu;
- cut in large chunks
3/4 c Cocoa powder
1 c Raw agave nectar
1 tb Vanilla
1 ts Apple cider vinegar

MMMMM---------------------CHOCOLATE FROSTING--------------------------
3/4 c Chocolate chips;
- sweetened, melted
1/4 c Agave nectar
2 tb Vegan spread or coconut oil
6 oz Firm silken tofu
1/2 c Cocoa powder
1/3 c Coconut flakes; unsweetened
Chocolate or vanilla almond
- milk (optional)

Total time: 60 Minutes

Frosting:

Melt chocolate chips. Place chocolate, agave nectar, margarine,
coconut oil, and tofu. With mixer on high, beat until smooth and
creamy. Beat in cocoa powder gradually until you reach desired
stiffness. A layer cake requires a stiff icing that won't run down
the sides of the cake. With a mixing spoon stir in coconut flakes. If
icing is too stiff, stir in almond milk 1 tb at a time until you
reach desired stiffness. Chill frosting in the fridge while you
prepare cake. Use to ice completely cooled cake.

Cake:

Use two 8" round cake pans or a 9x12" sheet cake pan. Prepare
frosting and chill in refrigerator until cake is baked and cooled.
Preheat the oven to 350?F & oil cake pans. Melt chocolate chips
according to package instructions and set aside. Combine flour,
baking soda, baking powder, and salt in a large bowl and set aside.
Place melted chocolate, tofu, cocoa powder, agave nectar, vanilla,
and apple cider vinegar in a food processor and process until smooth.
Pour chocolate mixture into flour and mix into a stiff batter. Spread
evenly in pans. An oiled spatula can help in this endeavor.

8" rounds bake for 20 to 25 minutes, 9x12" sheet cake bake for
35 minutes, or until a toothpick inserted into center comes out
clean.

Remove from pans and cool on racks. When cakes are completely cooled,
frost and enjoy!

Variations:

Substitute carob chips and carob powder for the chocolate.

Substitute whole wheat pastry flour or light spelt flour for the white
flour.

Substitute 1 cup cane sugar and 1 cup almond milk for the agave and
tofu.

We recommend using Fair Trade chocolate if you can find it. Raw
organic fair trade cacao powder has the absolute best dark chocolate
flavor!

Per 129 g Serving: 267 cal, 37 g carbs, 12 g fat, 429 mg sodium,
8 g fiber, 25 g protein, low Cholesterol

Recipe FROM: <https://web.archive.org/web/20170905224947/
http://savvyvegetarian.com/vegetarian-recipes/
vegan-tofu-chocolate-cake.php>

MMMMM


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