Dry Ingredients:
1 cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
1/4 cup soy flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Wet ingredients:
1/2 cup white grape juice concentrate, thawed
1/2 cup apple juice concentrate, thawed
1/2 cup water
1/2 of a 12-ounce block soft silken tofu
1/2 cup hot, well-cooked long-grain brown rice
1/4 cup canola oil
Preheat oven to 350 degrees. Oil two 8″ round cake pans or 12 cupcake tins; set aside. Whisk together dry ingredients in a large mixing bowl; set aside. Combine wet ingredients in a blender container, and blend until very smooth. Add wet ingredients to dry ingredients, and stir to combine. Pour batter into prepared pans. Bake 18 to 25 minutes for cakes, 13 to 20 minutes for cupcakes, until a toothpick inserted in the middle of the cake or cupcake emerges clean. Cool slightly before turning onto a wire rack. Top with fruit-only fruit spread, Easy Chocolate Glaze, or White Frosting.
Makes two 8″ round layers or 12 cupcakes
Calories 177 Fat 5 g Fiber 1 g.