Simply Delicious Personal Chef Service

A wonderful alternative low fat dessert that everyone can enjoy!

1 1/2 cups unbleached flour
1 cup unbleached cane sugar
1/3 cup cocoa powder
1 t. baking soda
1/4 t. salt
2/3 cup water
1/2 cup cold coffee or espresso
3 T. safflower oil
1 t. vanilla
1 T. cider vinegar

Lightly oil a 9-inch springform or cake pan and set aside. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, and set aside. In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar. Add the wet ingredients into the dry ingredients, and whisk well to combine. Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate. Pour batter into the prepared springform pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Allow to cool on a rack for 10 minutes, loosen edges with a knife, remove the ring, and allow cake to cool completely.

Frost with Cocolate Tofu Frosting.

Yield: One 9-inch cake or 12 pieces
*Note: Double the recipe to make a two _layer_ 9-inch cake or 9x13-inch cake.


Chocolate Tofu Frosting
1 - 12.3 oz. pkg. Mori-Nu silken _style_ tofu, extra firm
3/4 cup maple syrup
2/3 cup almond or cashew butter
1/2 cup cocoa powder or carob powder
1 T. vanilla or flavoring of choice

In a food processor, combine all ingredients and puree until smooth and creamy. Store any unused portion in the refrigerator.

Yield: 3 Cups



Recipe from the USPCA and veganchef.com