CHOCOLATE CREAM CAKE

CHOCOLATE CREAM CAKE

8-inch square-baking pan lined with parchment paper

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 12 servings

Cake

½-cup canola oil

1-cup agave nectar

1 1/3-cups water

1/3-cup ground flaxseed

 2-teaspoons vanilla

2-tablespoons white vinegar

1/2-teaspoon salt

2½-cups whole wheat-pastry flour

2-teaspoons baking powder

1½-teaspoons baking soda

Chocolate Cream

2 boxes of silken tofu

1/4-cup coconut oil

2/3-cup agave nectar

1/2-cup cocoa

1/2-cup melted chocolate chips

In a standing mixing bowl mix together the oil, agave, water, flaxseed, and vanilla. 

Mix vinegar in just before adding the dry ingredients.   

In another bowl whisk together the salt, flour, baking powder, and baking soda. 

Add the dry to the wet.  Mix until uniform.

Pour baking pan.  Bake at 350 degrees for 45 minutes until toothpick comes out clean.

Chocolate Cream

2 boxes of silken tofu

1/4-cup coconut oil

2/3-cup agave nectar

1/2-cup cocoa

1/2-cup melted chocolate chips

Place chocolate chips in a small bowl.  Zap in a microwave for 1 minute.  Repeat if needed. 

Blenderize all ingredients. 

Cut cake in half by placing two toothpicks on each side at the half way mark.  With a saw tooth blade knife, cut cake in half using the toothpicks as guides. 

Place bottom half back in the pan. 

Cover with half the vanilla cream and sliced bananas.  

Place the other half back in the pan with the cut side up. 

Cover with remaining vanilla cream. 

Refrigerate for two hours or more to let the cream soak into the cake.