Yield: 9 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Whole wheat pastry flour |
| ¾ cup | Unbleached white flour |
| 1½ teaspoon | Baking powder |
| 6 ounces | Soft tofu |
| 1 cup | Maple syrup |
| ½ cup | Water |
| ⅓ cup | Pureed prunes |
| ¼ cup | Canola oil |
| 2 teaspoons | Vanilla extract |
| 1 teaspoon | Salt |
| ¾ cup | Cocoa powder; (preferably Dutch |
| \N \N | ; processed) |
| \N \N | Confectioner's sugar for dusting; (optional) |
Preheat oven to 350 F. Lightly oil an 8x8 inch pan and line the bottom with parchment paper. In a mixing bowl, sift together flours and baking powder.
In a food processor, combine tofu, syrup, water, prune puree, oil, vanilla, and salt. Process until smooth. Add cocoa and process until completely incorporated. Pour into mixing bowl with dry ingredients. Mix well. There may still be a few tiny lumps. Pour batter into prepared baking pan and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Cool to room temperature and dust with confectioner's sugar if desired.
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.