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Categories:
whole wheat pastry flour cocoa powder baking soda baking powder ground cinnamon salt cherries walnut pieces Silken puree cane juice coffee powdered sugar cocoa powder orange juice vanilla extract
Viewed: 55 - Published at: 8 years agoIngredients
- 2 cups whole wheat pastry flour
- 1 cup cocoa powder
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 cup dried cherries
- 13 cup walnut pieces
- 1 12.3-oz. pkg. lite silken tofu
- 1/2 cup prune puree
- 1 3/4 cups evaporated cane juice
- 23 cup strong-brewed coffee
- 2 Tbs. Kirsch
- 1 1/2 cups organic powdered sugar
- 1/4 cup cocoa powder
- 4 Tbs. orange juice
- 2 Tbs. Kirsch
- 1/4 tsp. vanilla extract
Method
- Preheat oven to 350F.
- Spray a Bundt pan with nonstick cooking spray.
- To make Cake: Combine pastry flour, cocoa, baking soda, baking powder, cinnamon and salt in a mixing bowl.
- Add cherries and walnuts, and mix.
- Set aside.
- Put tofu in a food processor, and process until smooth.
- Add prune puree, and process again.
- Add evaporated cane juice, brewed coffee and Kirsch.
- Process until smooth.
- Fold tofu mixture into dry ingredients, and turn into prepared pan.
- Bake for 40 minutes, or until a tester comes out clean.
- Remove from oven, cool for 15 minutes in pan and invert onto rack to cool.
- Meanwhile, to make Fudge Glaze: Sift powdered sugar and cocoa into a mixing bowl.
- Add orange juice, Kirsch and vanilla.
- Blend with a whisk or fork, and drizzle generously over cooled cake.
