Basic Chocolate Cake without Eggs
Serves 12 (dairy, eggs, gluten, nuts, peanuts, and sugar free)
Ingredients
1¼ cups Flour Blend
½ cup unsweetened cocoa powder (not Dutch process)
2¼ teaspoons baking soda
½ teaspoon xanthan gum
½ teaspoon salt
¾ cup packed light brown sugar or maple sugar
¼ cup (½ stick) butter or margarine, at room temperature, or canola oil
½ cup soften silken tofu
2 teaspoons vanilla extract
2/3 cup hot coffee or water (115° F)
Preheat oven to 350°F
1. Grease a 9in round or 9in square non-stick baking pan. Combine flours, cocoa, baking soda, xanthan gum, and salt. Set aside.
2. In food processor, process sugar, butter or oil, tofu, and vanilla until very smooth. Add hot coffee or water and blend until completely mixed. Add flour mixture and blend at low speed until smooth.
3. Spoon batter into prepared pan. Bake for 25-30 minutes, or until top is firm and wooden pick inserted in center comes out clean. Remove from oven. Cool for 5 minutes before removing from pan.
Variations:
Cupcakes – Bake 12 cupcakes 20-25 minutes, or until wooden pick inserted in center comes out clean.
Layer cake – Double recipe (use 1 tablespoon baking soda) and bake in two 9in round non-stick baking pans for 30-35 minutes, or two 8in round non-stick baking pans for 25-30 minutes, or until wooden pick inserted in center comes out clean. Also, first grease and then line the pans with waxed paper or parchment paper. Grease waxed paper or parchment for easier cake removal.
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