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eggs eggs light agave orange zest ground hazelnuts silken tofu butter substitute light agave soy milk natural coffee substitute cocoa salt vanilla Chocolate Ganache
Viewed: 31 - Published at: 2 years agoIngredients
- 4 large eggs, separated
- 2 whole eggs
- 1/2 cup light agave nectar
- 1 teaspoon finely grated orange zest
- 1 1/4 cups finely ground hazelnuts, raw not toasted, or almond meal
- 12 ounces firm silken tofu
- 2 tablespoons nonhydrogenated butter substitute, melted
- 1/3 cup light agave nectar
- 1 teaspoon unsweetened soy milk
- 1 tablespoon natural coffee substitute or instant coffee (for gluten-sensitive)
- 1 tablespoon unsweetened cocoa powder
- Pinch of sea salt
- 1/2 teaspoon vanilla extract
- Dark Chocolate Ganache Frosting (page 108) or Vegan Chocolate Ganache Frosting (page 108)
Method
- Preheat the oven to 325F.
- Lightly oil two 9-inch cake pans with canola oil spray and line the bottoms with parchment paper.
- To make the cake, using an electric mixer beat the 4 egg yolks, the 2 whole eggs, 6 tablespoons of the agave nectar, and the orange zest until creamy and pale in color, about 1 to 2 minutes.
- Gradually stir in the hazelnuts until mixed evenly.
- In a separate bowl, beat the 4 egg whites at medium high speed until soft peaks form, about 2 minutes.
- Add the remaining 2 tables-poons agave nectar and beat until slightly stiffer peaks form, another 1 to 2 minutes.
- (Do not overmix.)
- Gently fold the beaten egg whites into the hazelnut mixture.
- Pour the batter into the prepared pans and bake for about 35 minutes, or until a toothpick inserted into the centers of the layers comes out clean.
- Remove from the oven and let rest for 5 minutes.
- Invert onto a cooling rack and peel off the parchment paper.
- Let cool completely.
- Prepare the filling by blending the tofu in a food processor until smooth and creamy, about 2 to 3 minutes.
- Add the butter substitute and agave nectar.
- Blend again until incorporated.
- Heat the soy milk in the microwave for 5 seconds, add the coffee substitute, stir to dissolve, and pour into the food processor.
- Add the cocoa powder, salt, and vanilla extract and blend until all the ingredients are well combined.
- To assemble the cake, top the cake layer with the filling and spread evenly with an offset spatula or knife.
- Top with the second layer and glaze with the ganache frosting by spooning it over the top and sides of the cake, smoothing it out with the spatula.
