• 1-1/2 cups soy flour
  • 2 teaspoons baking soda
  • 1 cup vegan sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 ounces soft-medium, silken tofu
  • 1-1/2 cup vegan soymilk
  • 1 tablespoon walnut or canola oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons coffee liquor (Once when I was out of vanilla I used 2 tablespoons of liqueur and the cake came out great.)

Stir together the soy flour, baking soda, sweetener, and cocoa powder in a medium bowl.

Puree in blender until smooth the tofu, soy milk, oil, and vanilla extract.

Stir tofu mixture into dry ingredients just until blended. Batter will be very stiff. Scrape into greased 8×8 pan and bake for 20 minutes in oven, until top springs back when touched and/or toothpick comes out clean. Don’t overbake or your cake will be too dry. When cooled to room temperature cut into squares and serve as is or top with Chocolate Pudding Sauce.

Chocolate Pudding Sauce
Puree in blender

8 ounces soft tofu
1-1/4 cups soy milk
1 cup unsweetened cocoa powder
1/2 – 3/4 cup maple syrup
1-4 tablespoons coffee liquor
1 teaspoon orange, or vanilla extract
1/2 – 1 cup pecans or walnuts, chopped and lightly toasted, then ground

You’ll end up with something that looks like chunky nut butter. You must add the nuts to make the pudding as the sauce won’t be thick enough without them.

Cook sauce over medium heat for 5-10 minutes until slightly thickened. If you continue cooking for 10-15 more minutes you’ll end up with a chocolate pudding, which is really good too. You decide which type of dessert you want.

Serves: 9

Preparation time: