Simple Chocolate Snacking Cake with Tofu Mousse Frosting

Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
6 tablespoons cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
1 cup vanilla soy milk
6 tablespoons soy oil (vegetable oil)
1 tablespoon vanilla
1 tablespoon apple cider vinegar
2 teaspoons soy sauce

In a medium mixing bowl, combine flour, sugar, cocoa, espresso powder and baking soda.  In another bowl, whisk soy milk, vegetable oil, vanilla, apple cider vinegar and soy sauce.  Combine liquid mixture with dry ingredients.  Divide batter into two greased 7-inch round cake pans.  Bake at 350 degrees for about 30 minutes or until edges of cake are pulling away from the pan and the center is done.  Let cool completely, then frost with tofu mousse frosting.

Frosting

1 pound firm tofu
¼ cup vanilla soy milk
1-2 tablespoons sugar
1 tablespoon vanilla
1 tablespoon cocoa powder
½ teaspoon salt
4 ounces dark or milk chocolate, melted

Blend tofu, soy milk, vanilla, cocoa powder, and salt together in food processor until completely smooth.  Slowly pour in melted chocolate while blending on low power until full incorporated.  Refrigerate for at least an hour or until fully chilled before frosting the cake of your choice.

Baking Option:  Makes 16 cupcakes; bake at 350 degrees for 20 to 25 minutes.

Nutritional Information per serving: one cupcake serving (104g); Calories 249; Fat 11g (4g sat fat); Cholesterol 0 mg; Sodium 239 mg; Carbohydrate 33g; Protein 6g; Fiber 2

Heart Healthy Kansas State Fair Recipe Contest
Dessert Division- Second Place
Submitted by Amanda Miller, Hutchinson