RecipeNet "Black Forest Tofu Cake"

Recipes for Natural Health:

a website for people on special diets due to allergies, intolerances
or lifestyle choice.

. . . DESSERTS

Black Forest Tofu Cake
VE Yield: 12 Servings

Ingredients

CAKE:

1 cup water
1 cup honey
1/2 cup applesauce
1 tsp vanilla
1 tsp vinegar
2 cups whole wheat pastry flour OR
-- unbleached white flour
3/4 cup cocoa powder
1 tbs baking powder
1 tsp baking soda

SYRUP:

1/2 cup water
1/4 cup honey
2 ea thin lemon or orange slices
1/3 cup Kirsch

ICING:

3/4 cup raw cashews
3/4 cup water
2 tsp vanilla
1/2 cup honey
10 oz firm tofu
3 oz semi-sweet chocolate, melted
16 oz jar pitted cherries, drained

Directions

CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl and whisk well. Sift dry ingredients together and whisk into liquid mixture. Pour into greased and floured 9" cake tin and bake for 35 minutes or until springy.

Cool cake completely and remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers.

SYRUP: Combine first 3 ingredients in a small pot and boil for 3 minutes. Let cool and then add kirsch.

ICING: In a blender, combine cashews, water and vanilla. Blend until smooth and creamy. Add honey and tofu and blend again. Set aside 2 cups for the vanilla icing to go on top and sides of cake. To the rest of the mixture, add melted chocolate and 3 tb of syrup. Blend till smooth. Chill both icings before using.

TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto bottom layer and spread half of chocolate icing over it. Place the middle cake layer on top & brush with syrup and icing. Put down a layer of cherries and dot with a little vanilla icing to help the top layer stick. Place the top layer on the cherries and brush again with syrup. Frost top and sides with vanilla icing. Decorate with cherries and pipe rosettes if
desired.

Chill several hours before serving. The cake can be kept covered if not being served until the following day. However, the frosting may discolour after about 3 days.

"This cake was a lot of work - but expected for a Black Forest Cake. My guests and I agreed we would have preferred a much sweeter icing, but for those watching their sugar intake this recipe is very good. My icing also turned out a bit runny and I found it discoloured overnight rather than keeping for 3 days. All in all the cake was tasty with a nice texture."

Allen Mayer, tester

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