Total Chocolate Eclipse Cake

Recipe Ingredients

		—Egg- & Dairy-free
1 1/2 cups	93g / 3.3oz	Unbleached all-purpose flour
3/4 cup	82g / 2.9oz	Unsweetened cocoa powder
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Baking soda
2 tablespoons	30ml	Flaxseeds
		= (available at natural food stores)
1/2 cup	118ml	Pitted dates - soaked in
1 cup	237ml	Hot water - for 30 minutes
6 oz	170g	Extra-firm silken tofu
1 cup	328g / 11oz	Pure maple syrup
		= (or other natural liquid sweetener)
1 tablespoon	15ml	Corn oil
1 1/2 teaspoons	7.5ml	Vanilla extract
		Frosting
1 cup	110g / 3.9oz	Semisweet chocolate chips
1/2 cup	118ml	Raw cashews
6 oz	170g	Extra-firm silken tofu
1/4 cup	82g / 2.9oz	Pure maple syrup
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Preheat oven to 350 degrees. Grease two 9-inch round cake pans and coat with flour, tapping out excess flour.

In large bowl, mix flour, cocoa, baking powder and baking soda.

In food processor or blender, grind flaxseeds to fine powder. Add 1/2 cup water and process until thick and frothy, about 30 seconds. Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth. Transfer mixture to large bowl.

Stir dry ingredients into wet ingredients, blending until smooth. Divide the batter evenly between prepared pans.

Bake until cakes spring back when lightly pressed, 20 to 25 minutes. Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely.

Make frosting: In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth. Remove from water and set aside.

In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth. Add tofu, maple syrup and vanilla, and process until smooth. Add melted chocolate and process until smooth. Transfer to medium bowl and refrigerate until chilled.

To frost cake, spread about 2/3 cup frosting over top of one layer. Cover with second layer and spread top and sides with remaining frosting. Cut into wedges and serve.

This recipe yields 12 servings.

Per Serving: 319 Cal; 7g Prot; 10g Total Fat (4 Sat. Fat); 55g Carb.; 0mg Chol; 229mg Sod.; 4g Fiber.

Description:

"The rich flavor of chocolate eclipses the fact that no eggs, butter or refined sugars are used to make this dense, fudgy confection."

Source:
Vegetarian Times, February 2002

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