Mexican Chocolate-Almond Cake

 
1/3 cup safflower oil (plus extra for oiling the cake pan)
1 cup soy milk, rice milk, or other non-dairy milk of choice
3/4 cup maple syrup
4 oz. Mori-Nu silken style tofu, extra firm
2 t. almond extract
2 t. vanilla
1 t. apple cider vinegar
1 2/3 cups unbleached flour
1/3 cup cocoa powder
1 t. baking powder
3/4 t. baking soda
1/2 t. cinnamon
1/8 t. salt
2/3 cup sliced almonds
 

Using a little safflower oil, lightly oil the bottom and sides of an 8-inch springform pan, and set aside. In a food processor or blender, place the remaining safflower oil, soy milk, maple syrup, tofu, almond extract, vanilla, and vinegar, and process until smooth. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Add the wet ingredients to the dry ingredients and whisk until smooth. Reserve 2 T. sliced almonds for the top of the cake, add the remaining sliced almonds to the batter, and fold gently to combine. Pour the batter into the prepared springform pan and sprinkle the reserved almonds over the top. Bake at 350 degrees for 55-65 minutes or until an inserted toothpick comes out clean. Allow the cake to cool on a rack for 15 minutes before removing it from the pan, and transfer it to a platter for service. Serve warm or at room temperature and drizzle servings with a little vegan chocolate sauce, if desired.

Yield: One 8-inch cake

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett