This delicious cake is also dairy-free, which will please anyone who keeps a vegan diet or is lactose intolerant. It is a delight with or without the glaze.
2¼cupsorganic unbleached all-purpose flour
4teaspoonsorganic baking powder
1⅔cupsorganic pure cane sugar
1cupunsweetened dark cocoa powder
½cuporganic soybean or canola oil
⅔cup silken organic tofu, drained and crumbled
1½cupsorganic plain soy milk
1teaspoonorganic almond extract
1cup sliced almonds
½cupdark unsweetened cocoa powder
1tablespoonground espresso (not brewed)
¼cupplain organic soy milk
Preheat the oven to 350°F.
To prepare the cake, measure the flour, baking powder, salt, sugar, and cocoa into a bowl, then sift it into another bowl. Measure the oil, tofu, soy milk, and almond extract into a blender container. Cover and blend on medium speed for about 30 seconds, until blended smooth. Pour the blended ingredients over the dry ingredients all at once.
Using a wooden spoon, stir the ingredients to combine, then beat for about 10 seconds until smooth. Stir in the sliced almonds. Spray a 12-cup Bundt cake pan with nonstick cooking spray. Turn the batter into the prepared pan, using a rubber spatula to scrape the bowl and to spread the batter smooth. Bake for about 50 minutes, until a cake tester inserted into the center comes out just clean. Remove from the oven and let stand for about 2 minutes, then turn out onto a cake dish. Allow to cool to room temperature.
Meanwhile, to prepare the glaze, sift the confectioners’ sugar and cocoa powder into a bowl. Stir in the ground espresso. Add the soy milk all at once and, using a spoon, beat until smooth.
Drizzle glaze over the top of the cooled cake, using a rubber spatula to scrape the bowl.