This cake is as moist as it is healthful.
- 2 cups spelt flour
- 1/4 cup soy flour
- 2/3 cup low-fat cocoa
- 2 Tbs. oat bran
- 2 Tbs. cornstarch
- 1 tsp. baking soda
- 1 tsp. non-aluminum baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. sea salt
- 1 12.3-oz. pkg. lite silken tofu
- 1/4 cup prune puree
- 3/4 cup (2 medium-sized) mashed bananas
- 1 1/4 cups evaporated cane juice
- 1/2 cup enriched soymilk
- 1 Tbs. pure vanilla extract
Preheat oven to 350F. Spray 9x13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
- Calories: 150
- Carbohydrate Content: 35 g
- Fat Content: 1 g
- Fiber Content: 4 g
- Protein Content: 5 g
- Sodium Content: 195 mg
- Sugar Content: 18 g