Chocolate Layer Cake No Guilt Low Fat
Chocolate cake without guilty, making a rich chocolate flavor cake, eat it no need to worry about high calories and huge fat, tasty and light, enjoy the cake and relax yourself.
Yield
12 servingsPrep
20 minCook
15 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake | |||
| 8 | ounces |
silken tofu
pureed, low-fat and firm |
|
| 1 | cup |
maple syrup
pure |
|
| ¾ | cup |
coffee
brewed strong, cold |
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
whole-wheat pastry flour
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | cup |
cocoa powder
unsweetened |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
|
|
| For the chocolate frosting | |||
| 11 | ounces |
silken tofu
firm |
|
| 2 ¼ | teaspoons |
vanilla extract
|
|
| 8 | ounces |
chocolate chips (semi-sweet)
or bittersweet |
|
|
raspberries
fresh, for garnish |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake: | |||
| 231.2 | ml/g |
silken tofu
pureed, low-fat and firm |
|
| 237 | ml |
maple syrup
pure |
|
| 177 | ml |
coffee
brewed strong, cold |
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
whole-wheat pastry flour
|
|
| 177 | ml |
all-purpose flour
|
|
| 237 | ml |
cocoa powder
unsweetened |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
|
|
| For the chocolate frosting: | |||
| 317.9 | ml/g |
silken tofu
firm |
|
| 11 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
chocolate chips (semi-sweet)
or bittersweet |
|
| 1 | x |
raspberries
fresh, for garnish |
*
|
Directions
For preparing cake:
Preheat oven to 350℉ (180℃).
Grease abd flour 2 8-inch round cake pans or springform pans.
Mix together puréed tofu, surup, coffee and vanilla with ¼ cup cold water in a large bowl until smooth.
Sift cocoa powder, flour, baking powder and soda, cinnamon together.
Then add to tofu mixture, and beat with electric mixer until smooth, 3 to 4 minutes.
Divide batter evenly into 2 cake pans, bake about 20 to 30 minutes, or until springy to the touch.
Let them cool in pans on wire rack for about 10 minutes.
Transfer cake onto wire racks and cool completely.
For making chocolate frosting:
Place tofu, vanilla and melted chocolate in blend, blend until smooth.
For assembling cake:
Place 1 cake layer on a serving plate.
Spread evenly with ½ cup frosting.
Put the second layer on top.
Spread frost from sides to top evenly.
Garnish the cake with fresh raspberries.
Serve.
