Chocolate, Peanut Butter Swirl Cake

Ingredients: Makes about 8 squares (60 calories each)

• 1/2 cup whole wheat flour (or gluten free)

• 1/2 cup unsweet cocoa powder

• 1 cup silken tofu

• 1/2 cup monk fruit sweetner

• 1/2 cup water (add more if too dry) You can also use almond milk if you’d like, but the calories will increase per slice

• 1 tsp baking powder

  For the whipped icing:

• 1/4 block silken tofu

• 1/3 cup PB2 powder

• 2-3 tbsp monk fruit sweetener

  You can also take 1/2 cup of dairy free cocowhip and mix that with PB2 to make the frosting just know that the oil free option would be to go with the tofu :)

Directions:

• Mix flour, cocoa powder, tofu, monkfruit, water and baking powder well in a small blender

• Pour in a non stick baking dish or one lined with parchment paper

• Bake at 350 degrees for about 20-30 minutes. I would check on it frequently.

• Make icing while cake is cooking

• When the cake is cooked, let cool

• Top with icing and cut into 8 squares.