Tofu Cake

I ran into the grocery store the other day to purchase tofu and birthday candles.  The checker looked up and sarcastically said, "Please tell me you are not making a tofu birthday cake." Actually, I admitted, that is exactly what I planned to do.  Here is the recipe for one of our favorite chocolate cakes which I made last week for Jon's birthday, in case any of you are feeling adventurous!  I got the recipe from a little cafe that used to be in Salt Lake called the Park Ivy.  We fell in love with the cafe, back in our vegan days, and were thrilled to find a vegan cake that is delicious, too!  (It's actually delicious even if you factor out the vegan part, I dare anyone to tell me that it tastes healthy in any way!).

Tofu-Chocolate Cake

(1) 10.5 oz pkg. silken tofu

1/3 cup canola oil 

1 1/4 c. water

2 1/2 tsp. vanilla

2 Tbsp. powdered egg replacer

2 1/2 cup pastry flour

2 cups sugar or sucanat

1 1/4 tsp. baking powder

1 1/4 tsp baking soda

1/2 tsp. salt

1 cup cocoa powder

1.  Grease and flour bundt pan.  Pre-heat oven to 350.

2.  Blend tofu and oil in blender, add water, egg replacer and vanilla.

3.  Combine remaining ingredients in a mixing bowl.

4.  Add tofu mixture and whip for 3 minutes.

5.  Pour into pan and bake for 35 minutes.

6.  Cool 20 minutes, remove from pan.

7.  Cool thoroughly before icing.

Frosting:

1 c. powdered sugar

1/3 c. cocoa powder

1 Tbsp. canola oil

2 Tbsp. plus 1 1/2 tsp. soy milk

1 tsp. vanilla

1.  Mix sugar and cocoa in small bowl set aside.

2.  Blend oil, soy milk, and vanilla in a food processor or blender until smooth.

3.  Slowly add sugar mixture until creamy and thick.

4.  Spread on cake-dust with walnuts or coconut.