Light and Easy Chocolate Cake

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* Exported from MasterCook *

 

Light and Easy Chocolate Cake

 

Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 10 oz package reduced-fat firm silken tofu

or

8 ounces regular firm tofu

1 cup sugar or Sucanat

1/2 cup water, coffee, or coffee substitute

6 tablespoons unsweetened cocoa powder

1 tablespoon vinegar

1 tablespoon vanilla

1 1/4 cups unbleached flour of whole wheat pastry

flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

 

One caution: this does not work well when cooked in a flat cake pan. It needs

to be made into cupcakes or in a tube or bundt pan with a hole in the middle.

If you prefer to use carob, use coffee or a coffee substitute instead of the

water for a less cloying taste. Sucanat works well in this recipe.

 

Preheat the oven to 325F. Lightly grease 12 muffin cups or an 8 " tube or bundt

pan. In a blender, mix until very smooth the tofu, sugar or sucanat, water or

coffee, cocoa, vinegar, and vanilla.

 

In a medium bowl, mix together flour, baking soda and powder, and salt. Pour

contents of the blender into the bowl, and mix together briefly but thoroughly.

Scrape into the prepared pan of muffin tins. (Paper muffin cups stick to very

low-fat mixtures, so it's better not to use them.) Bake 20 to 25 minutes for

cupcakes and about 45 minutes for the tube or bundt cake--until an inserted

toothpick comes out clean. Do not overbake. Cool on a rack.

 

Yield:

" 12 cupcakes or 1 8 " tube pan "

 

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Per Serving (excluding unknown items): 116 Calories; 4g Fat (25.2% calories from

fat); 6g Protein; 23g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 2819mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0