Previously I have expressed an interest in baking with natural sugars instead of refined. A representative from Coombs Family Farms saw that I had written about that in my Shojin post and contacted me to let me know that there are recipes on their website using maple syrup only.
This cake recipe caught my eye. It is already eggless, and it looks like my vegan readers can use it too! I still have to try it out but wanted pass it on since it seems healthier than the other chocolate cake recipe I have on here.
- 2-1/2 cups flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1-1/2 cup Coombs Family Farms 100% pure maple syrup, Grade B
- 1/2 cup canola oil
- 1/2 lb soft tofu
- 1 tbs vanilla extract
- 1 tbs raspberry vinegar
Preheat oven to 350 F. Sift dry ingredients into a large bowl and mix thoroughly. Mix wet ingredients in a blender until no lumps of tofu remain. Pour wet ingredients into dry bowl. Fold together, do not over mix. Pour batter into lightly oiled and floured 9-inch spring form cake tin. Bake for 40 + - minutes, checking with a toothpick to ensure it is cooked throughout. Allow to cool before icing.
click here for the Coombs Family Farms website
click here for my other eggless chocolate cake recipe