Vegetable oil cooking spray, 2 cups whole wheat pastry, 1 cup cocoa powder, 1 tsp baking powder, 1 tsp bicarb, ½ tsp salt, 1 ¾ cup sugar, 1 ¾ cup dried cherries, 1/3 cup walnut pieces, 1 ¼ cup drained tofu, 4/4 cup prune puree, 1 cup strong coffee, 2 tsp vanilla extract. Preheat oven to 180 degrees C. Spray a Bundt ( round with a hole ) pan with cooking spray. In a large bowl, mix together flour with the next 5 ingredients. Add cherries and walnut pieces, and set aside. Blend tofu in food processor until smooth. Add prune puree and blend. Add coffee and vanilla, and blend. Fold tofu mixture into the dry ingredients. Turn into prepared pan, and bake for 40 minutes or until a toothpick inserted comes out clean. Cool 15 minutes in the pan, then invert onto a rack. GLAZE 3 Tabs tapioca flour or arrowroot, ¼ cup cocoa powder, 2 Tabs sugar, ¾ liquid syrup ( rice, corn, or cane) In a small bowl, stir together the first 3 ingredients. Heat the syrup. Whisk into cocoa mixture until smooth. Drizzle onto cooled cake.
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