Ingredients Jump to Instructions ↓

  1. 1/2 cup 55g / 1.9oz Dutch cocoa

  2. 2 cups 125g / 4.4oz Whole-wheat pastry flour

  3. 2 tablespoons 30ml Baking powder

  4. 2 tablespoons 30ml Baking soda

  5. 1 teaspoon 5ml Sea salt

  6. 1 cup 237ml Corn oil

  7. 6 oz 170g Tofu - pressed dry

  8. 3/4 cup 177ml Vanilla soy milk

  9. 1 tablespoon 15ml Pure vanilla extract

  10. 1 tablespoon 15ml Orange juice

  11. 1 cup 110g / 3.9oz Non-dairy grain-sweetened chocolate chips Glaze

  12. 1 cup 110g / 3.9oz Dutch cocoa

  13. 1 cup 328g / 11oz Maple syrup

  14. 1/4 cup 59ml Corn oil

  15. 1/4 cup 59ml Vanilla soymilk

  16. 2 tablespoons 30ml Pure vanilla extract Strawberry Coulis

  17. 2 cups 474ml Fresh strawberries - hulled

  18. 12-oz thawed frozen strawberries

  19. 2 tablespoons 30ml Maple syrup - unless you have Freshly picked berries in season

  20. 2 tablespoons 30ml Organic apple juice - plus additional as Needed to thin sauce

  21. 2 teaspoons 10ml Grand Marnier

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. In a large bowl, sift cocoa, pastry flour, baking powder, baking soda, and sea salt. In a blender, combine maple syrup, corn oil, tofu, soy milk, vanilla extract and orange juice. Blend until the mixture achieves a smooth and even consistency. Add the wet ingredients to the sifted dry ones. Spoon the batter into oiled and floured star-shaped individual cake pans, filling them no more than 3/4 of the way full. Place about 10 chocolate chips in the center of the batter in the mold to form a "gooey" center. Bake the cakes for 15 to 18 minutes. Glaze: Sift the cocoa. Whisk it together with maple syrup, corn oil and vanilla. On a low flame, stirring constantly, heat for 3 to 5 minutes. Refrigerate until glaze cools. Strawberry Coulis: In a food processor combine the strawberries, maple syrup, and apple juice. Process until mixture is smooth, being careful not to over-process the berries or they will discolor. Add more apple juice as necessary if sauce is too thick. Strain mixture through a fine sieve into a nonreactive bowl. Stir in the liqueur. This coulis will keep in the refrigerator for up to 3 days. (Makes 1 1/2 cups) This recipe yields 8 individual cakes.


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