Use the alternate ingredient notes for vanilla cake.
Yield: 8 or more servings
3 cups whole-wheat pastry flour
2 cups dry sweetener of your choice–the flavors can vary by the sweetener. Use ¼ cup less for vanilla cake option.
¾ cup cocoa powder –For vanilla cake omit cocoa.
½ Tbsp. baking powder, non-aluminum
½ tsp. sea salt
1 cup soft tofu
1½ cups rice milk or soy milk or 1¼ cups for vanilla cake
1 tsp. vanilla
½ cup canola oil
In a large bowl, sift all the dry ingredients together and set aside.
In a blender, combine all the remaining ingredients, adding the oil in last. Blend until smooth and combine it with the dry ingredients.
Mix together well and fold equally into 2 round, oiled, and floured cake pans. Bake in a preheated 350°F oven for about 35-40 minutes, or until a toothpick pulls out clean from the center. (Cakes may crack a little on top; just fill and cover with the icing.)
Remove from the oven and take out of the cake pans. Set on a rack and allow them to cool.
Top with icing and fruit. I have an icing recipe in the book, but it’s easier to use Soyatoo whipped soy or rice topping. It comes in a can like regular whipped cream. Even though it’s a refrigerated product, allow to warm to room temp before using and shake well. A nice treat for all occasions.
Nutritional Information: 469 Kcal, carbohydrates: 76 g, protein: 11 g, fat: 18 g.