1/2 cup soy milk, vanilla*
1 tablespoon lemon juice
2 cups flour, spoon flour into measuring cups and sweep off excess with a knife.
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, **
1 1/2 teaspoons vanilla
1/2 cup soft silken tofu
6 tablespoons soy margarine, or butter
1/3 cup soy milk, vanilla
1/4 cup unsweetened cocoa, **
3 cups powdered sugar
1/4 cup chopped walnuts
2 teaspoons vanilla
Lightly spray a 13″ x 9″ pan with cooking spray OR lightly grease and flour. Set aside.
Preheat the oven to 375 degrees. If you are using a dark or glass pan, preheat to 350 degrees.
*The Cooking Light recipe calls for buttermilk – you can make buttermilk by adding lemon juice or vinegar to dairy or soy milk. For this recipe, I prefer to use lemon juice. Pour the 1 tablespoon fresh lemon juice into the measuring cup. Add soy milk until it reaches the top (or to 1/2 cup). Allow to sit for 10 minutes. The milk will start to curdle – this is what you want.
For the cake combine the flour, sugar, baking soda, cinnamon and salt together with a whisk. Set aside.
** A note about the cocoa. We have made this recipes more times than I can remember, varying the type of cocoa and flour. We just started using Ghirardelli Sweet Ground Chocolate & Cocoa with wonderful results! You may want to try some – their cocoa is great in many recipes and for hot beverages.
Combine the water, 1/2 cup soy margarine or butter, and 1/4 cup cocoa in a saucepan. Over medium heat, bring to a boil – stir often. Remove from heat and pour over the flour mixture. Beat with a mixer or wooden spoon until well mixed.
Add the soy buttermilk, 1 1/2 teaspoons of vanilla and silkfen tofu – beat well.
Pour batter into the prepared baking pan and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
For the icing, combine the 6 tablespoons soy margarine or butter, 1/3 cup soy milk, and 1/4 cup cocoa in a saucepan. Over medium heat, bring to a boil – stir constantly. Remove from heat and stir in powdered sugar, walnuts and 2 teaspoons vanilla. Quickly pour over the warm cake – you may need to spread the icing a bit.
Allow to cool 15 minutes (if you can wait that long!) and serve.
Serves 20.
Nutritional Analysis Per Serving:
- Calories: 295
- Fat: 10 grams
- Saturated Fat: 4 grams
- Cholesterol: 12 mg
- Total Carbs: 50 grams
- Protein: 3 grams