Ingredients:

• 1 1/2 C oat flour (or wheat flour)
• 1/2 C unsweetened cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 4 oz. silken tofu
• 3/4 C soy milk
• 3/4 C maple syrup
• 1/2 cup canola oil
• 2 tsp. vanilla extract
• 1/4 tsp. lemon juice
• Confectioners sugar for decoration
• 1 bar of dairy-free chocolate (or dairy-free chocolate chips)

Directions:

Sift first five dry ingredients together. Blend wet ingredients in blender. Mix wet and dry ingredients with whisk in bowl. Bake at 350 degrees for 35 to 45 minutes (when toothpick comes out clean) in greased, straight-edged muffin tins. Dust with confectioner's sugar. Makes 6 cakes.

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