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I was really scared to try this recipe, i adapted it from a recipe i found on the net using regular sugar to dextrose and had never used tofu in cooking like this. Im allergic to eggs hence finding and playing with the recipe. Not real thrilled about the amount of oil used, but then i wont be eating huge amounts of the cake anyways, its just nice to have something when friends pop around that i can actually eat or the birthday party type thing. My 11 year old daughter even ate it  . I would like to drop the amount of dextrose down also, but thats another days effort.
Oh and it makes for a huge cake so you can halve it or add cream between layers. The cake doesnt rise hugely.
Oh and i forgot to put the vanilla in mine, and didnt notice it in the end result.
The icing is dextrose icing from Davids recipe's.
CAKE INGREDIENTS:
o 2 Cups All Purpose Flour (plain flour)
o 1 Teaspoon Salt
o 1 Teaspoon Baking Powder
o 2 Teaspoons Baking Soda
o 3/4 Cup Unsweetened Cocoa Powder
o 1 1/2 cups dextrose
o 1 Cup Vegetable Oil (I Used Canola Oil)
o 1 Cup Hot Coffee (I Mixed 1.25 Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
o 1 Cup Milk
o 1/2 Cup Silken Tofu Pureed
o 1 Teaspoon Vanilla Extract
1. Preheat the oven to 325F (160C) for 15 minutes.
2. Grease two square pans or a lamington pan
3. Sift together the flour, salt, baking powder, baking soda, cocoa and dextrose into a large mixing bowl.
4. Make a well. Add the canola oil. Then the hot coffee.
5. Add milk and vanilla.
6. Add the pureed tofu. (Remove the silken tofu from the packet using a spoon add it to the blender and puree it to a creamy mixture)
7. With an electric mixer, beat at medium speed for 2-3 minutes.
8. Pour the batter evenly into pan.
9. Bake for 25 to 30 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. Wait until its reasonably cool before removing from the pan as its easy to break.
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