Chocolate Espresso Glaze if desired. Serves 12

2 And 1/4 cups organic unbleached all purpose flour
4 Teaspoons organic baking powder
1/4 teaspoon sea salt
1 And 2/3 cups organic pure cane sugar
1 Cup dark unsweetened cocoa powder
½ Cup organic soybean or canola oil
2/3 cup soft silken organic tofu, drained and crumbled
1 ½ Cups organic plain soymilk
1 Teaspoon organic almond extract
1 Cup sliced almonds

Preheat the oven to 350 degrees. Measure the flour, baking powder, sea salt, sugar, and cocoa into a bowl, then sift it into another bowl. Measure the oil, tofu, soymilk, almond extract into a blender container. Cover and blend on medium speed for about 30 seconds until blended smooth. Pour the blended ingredients over the dry ingredients all at once. Using a wooden spoon, stir the ingredients to combine, then beat for about 10 seconds until smooth. Stir in the sliced almonds. Spray a 12 cup bundt cake pan with nonstick cooking spray. Turn the batter into the prepared pan, using a rubber spatula to scrape the bowl and to spread the batter smooth. Bake for about 50 minutes until a cake tester inserted into the center comes out just clean. Remove from the oven and let stand for about 2 minutes, then turn out onto a cake dish. Allow to cool to room temperature before drizzling with Glaze:

Dark Chocolate Espresso Glaze

1 Cup confectioners' sugar
½ Cup dark unsweetened cocoa powder
1 Tablespoon ground espresso (not brewed)
1/4 cup plain organic soymilk

Sift the confectioner's sugar and the cocoa powder into a bowl. Stir in the ground espresso. Add the soymilk all at once and using a spoon, beat until smooth. Drizzle over the top of the cooled cake, using a rubber spatula to scrape the bowl.

  
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