Mocha Marble Cake
Yield
8 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
honey
or other sweetener |
|
| ½ | cup |
water
warm |
|
| ¼ | cup |
canola oil
|
|
| 2 | tablespoons |
tahini (sesame paste)
|
|
| 1 | tablespoon |
coffee substitute
|
* |
| 1 | pound |
tofu
cut into chunks |
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | cup |
chocolate
glaze |
*
|
| ½ | cup |
graham cracker crumbs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
honey
or other sweetener |
|
| 118 | ml |
water
warm |
|
| 59 | ml |
canola oil
|
|
| 3E+1 | ml |
tahini (sesame paste)
|
|
| 15 | ml |
coffee substitute
|
* |
| 453.6 | g |
tofu
cut into chunks |
|
| 1E+1 | ml |
vanilla extract
|
|
| 59 | ml |
chocolate
glaze |
*
|
| 118 | ml |
graham cracker crumbs
|
*
|
Directions
Pre-heat oven to 350℉ (180℃).
Blend the honey, water, oil, tahini.
Blend in coffee substitute.
Add tofu chunks, one at a time.
Mix until creamy.
Lightly oil 9 inch pie pan.
Sprinkle in cracker crumbs.
Pour in half the tofu mixture.
Drizzle chocolate glaze over it.
Cover with the rest of the tofu.
Gently insert a knife into the pie and pull up the chocolate, making swirling designs.
Bake for 20 to 25 minutes.
