This organic vegan chocolate cake is good for you and tastes good. Try it, you’ll like it.
What You Need
1/2 a ripe organic banana
1 pkg. (10.5 oz) organic firm lite silken tofu
1/3 cup organic canola, organic olive or organic sesame oil or a mix of all three
1 1/4 cup H2O
2 1/2 teaspoon organic vanilla
2 tablespoons egg replacer (powder) (Reason 1 this recipe is not organic is I have not been able to fine a dry, organic egg replacer anywhere. If anyone knows about it let me know.)
2 1/2 cup organic pastry flour (for a little denser cake use 2 cups organic pastry flour 1/2 cup organic whole wheat flour)
2 cups organic sugar or organic sucanat
1 1/4 teaspoon baking soda
1 1/4 teaspoon organic baking powder
1/2 teaspoon sea salt
1 cup organic cocoa powder (for extra flavor you may add 1/3 cup carob powder)
What You Do
Preheat your oven to 350 degrees. Oil and flour pan.
Blend tofu and oil in a processor or blender until smooth. Next, add the banana, water, and vanilla.
Combine remaining cake ingredients in a large bowl. Add to tofu mixture and whip for 8 minutes.
Bake for 35 minutes