This recipe produce a dark, moist, chocolate-y carob date cake frosted with a silken tofu creme frosting.
Ingredients
Cake Ingredients
1 - 1/2cupswhole wheat flour
3/4cupunsweetened carob powder
1tablespoonsbaking powder (low sodium)
1teaspoonsbaking soda
2tablespoonsflax seeds
1/2cuppitted blonde dates(soaked in 1 cup hot water for 30 minutes)
6oz.extra-firm silken tofu
1cupVermont maple syrup
1tablespoonspeanut oil
3teaspoonspure vanilla extract
Frosting Ingredients:
1cupgrain or malt-sweetened semi-sweet chocolate chips or carob chips
1/2cupraw cashews
6oz.extra-firm silken tofu
1/4cupAgave Nectar (or honey)
1teaspoonspure vanilla extract
2tablespoonscarob powder, reserved for garnish(optional)
Instructions
Cake
Preheat oven to 350 F. Grease and flour two 9-inch round cake pans.
In a large bowl, mix flour, cocoa, baking powder and baking soda.
In food processor or blender, grind the flaxseeds to a fine meal.
Add 1/2 cup water to flax meal and process until thick and frothy, about 30 seconds.
Add soaked dates plus the soaking liquid, tofu, maple syrup (or agave), oil and vanilla, and process until almost smooth (leaving some bits of date for contrast, if desired).
Transfer batter to large bowl.Stir dry ingredients into wet ingredients, blending until smooth.
Divide the batter evenly between prepared pans.
Bake until cakes spring back when lightly pressed, 20 to 25 minutes.
Cool cakes in pans on wire rack 10 minutes, then invert onto wire racks, remove pans, and cool completely.
Frosting
Make frosting in top of double-boiler set over simmering (not boiling) water.
Melt chocolate or carob chips, stirring until smooth.
Remove from water and set aside.
In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth.
Add tofu, maple syrup and vanilla, and process until smooth.
Add melted chocolate or carob chips and process until smooth.
Transfer to medium bowl and refrigerate until chilled.
To frost cake, spread about 2/3 cup frosting over top of one layer.
Cover with second later and spread top and sides with remaining frosting.
Use the reserved two tablespoons of carob powder to sift and cover the top and sides of the cake, for a "powdered truffle" look which also helps "set" the creamy tofu frosting
Cut into wedges and serve.
Spa Index Kitchen Notes
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