By Chef Beth Ginsberg on behalf of Easy Leaf Products
- 1 ½ cups (10oz/300g) natural cane sugar
- 1 cup (4oz/120g) all purpose flour
- 1 cup (4 1/2oz/135g) Dutch process cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 2 egg whites
- 5 oz (150 g) low-fat silken tofu
- ¾ cup plus 2 tablespoons (7 fl. oz./210ml) unsweetened applesauce
- ½ tsp pure vanilla extract
- 1 TB orange extract
- ½ tsp orange extract
Chocolate Icing Ingredients
- 8 oz (240g) low-fat silken tofu
- ¾ cup (3 ½ oz/100g confectioners sugar
- ½ cup (2 ¼/70g) Dutch process cocoa powder
- 1 tsp pure vanilla extract
- 1 tsp rice syrup or maple syrup
- Edible Gold Leaves/Sheets
To make the cake:
Preheat oven to 350 degrees. Sift together sugar, flour, cocoa powder, baking soda and baking powder. Place egg whites, tofu, applesauce and vanilla in food processor and puree. In a large mixing bowl, combine tofu mixture with dry ingredients. Beat with an electric mixer until smooth. Pour into a lined, heart-shaped pan or mold, spray with canola oil spray, then bake in a 350 degree oven for 30-45 minutes (insert a skewer to test doneness). Serve with cocoa frosting. Decorate with Edible Gold Leaves/Sheets.
To make frosting:
In a blender combine tofu, confectioner’s sugar, cocoa, vanilla and rice syrup or maple syrup. Blend until smooth. Chill for 30 minutes.
