1 c Unbleached white flour
1/3 c Unsweetened Dutch cocoa
-powder; Plus
1 tb Unsweetened Dutch cocoa
-powder
2 tb Maple sugar; or Sucanat
1 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Sea salt
1 ts Ground cinnamon
1/2 c Vanilla soy milk
1/2 c Water
2 tb Canola oil
1/2 c Raspberry seedless all-fruit
-jam
1/3 c Maple syrup; plus
1 tb Maple syrup
1 tb Pure vanilla extract
1 ts Almond extract
1 tb Apple cider vinegar
1 c Ultimate Chocolate Sauce;
-see recipe
2 c Fresh or frozen raspberries
Nonstick cooking spray
Makes 1 9-inch heart-shaped cake
PREP TIME: 25 minutes BAKING TIME: 25 minutes FREEZING TIME: 30
minutes
1. Preheat oven to 350F. Lightly coat a 9-inch heart-shaped pan with
oil or nonstick spray. Sift flour, cocoa powder, sweetener, baking
powder, baking soda, sea salt and cinnamon into a medium bowl and
stir with a wire whisk to mix.
2. Measure soy milk, water, canola oil, 3 tablespoons jam, maple
syrup, extracts and vinegar into blender and blend on high speed one
minute, until smooth and foamy.
3. Add liquid ingredients to dry ingredients and whisk until batter is
smooth. Pour batter into prepared cake pan and bake on center rack of
oven until cake is set, about 25 minutes. The sides of the cake will
pull away from the pan and the surface of the cake will spring back
when pressed lightly.
4. Cool cake in the baking pan on a wire rack for 10 minutes, then
turn the cake out of the pan to cool completely on a wire rack. Wrap
cooled cake in plastic wrap and freeze 30 minutes.
5. Spread top of cake with a thin layer of jam, then gently spread a
2-inch border of chocolate sauce around outer edge and down the
sides. Smooth with a rubber spatula and arrange raspberries around
the edge of the cake. Refrigerate to set.
Variations: To create a Black Forest Cake, substitute cherry jam and
fresh cherries. Or, for a nutty variation, simply sprinkle the top
with your favorite toasted nuts.
Per serving: 280 Calories; 5g Fat (16% calories from fat); 4g
Protein; 59g Carbohydrate; 0mg Cholesterol; 391mg Sodium Food
Exchanges: 1 Starch/Bread; 1 Fat; 2 1/2 Other Carbohydrates
Yields
8 servings