Maria's Rich Chocolate Cake or Cupcakes

Recipe contributed by Maria Flores

Makes 1 frosted cake

FOR CAKE

• 1/2 cup white flour
• 1/2 cup whole wheat flour
• 6 tablespoons unsweetened cocoa
• 1/2 cup sugar (3 parts white sugar, 1 part brown sugar)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup almond milk or other nondairy milk
• 2 tablespoons canola oil
• 1/2 cup silken tofu
• 1 teaspoon vanilla extract
• 1/4 cup to 6 tablespoons boiling water, as needed

FOR FROSTING

• 1/2 cup silken tofu
• 1/4 cup brown sugar
• 1 tablespoon unsweetened cocoa
• 1 teaspoon vanilla

Preheat oven to 350 degrees F. For cupcakes grease a 12-cup muffin tin or line with paper liners, or for cake grease a cake or loaf pan. In a bowl whisk together dry ingredients: flours, cocoa, sugars, baking powder, baking soda and salt. In a separate bowl whisk together wet ingredients: milk, oil, tofu and vanilla extract. Mix wet mixture into dry mixture. Slowly mix in 1/4 cup boiling water and add more if needed until consistency is thin, like applesauce. Pour batter into prepared pan. Bake cupcakes 18 to 20 minutes or cake bake 35 to 40 minutes, until a knife inserted into the center comes out clean. Cool cupcakes in pan 5 minutes or cake 15 minutes, then invert onto a wire rack and cool completely. When completely cool, make frosting:  in a bowl beat together tofu, sugar, cocoa and vanilla until fluffy. Frost cupcakes or cake, and serve.