This soft and pudding-y cake is not only wonderfully rich but also incredibly easy to make. While it’s not sugar-free, it is a simple dessert that uses a mere ¼ cup of cane sugar,... which seems like almost nothing compared to most cakes. Plus those raspberries bring plenty of sweetness!
Preheat the oven to 350 degrees. Grease an 8-inch cake pan and line the base with parchment paper.
In a blender pulse together the oil, tofu, vanilla extract, and ¼ cup of soy milk until well combined. Gradually blend in the rest of the milk, a ¼ cup at a time. You will have a liquid the consistency of heavy cream.
In a large bowl, whisk or sift together the whole-wheat pastry flour, cocoa powder, baking powder, salt, and sugar. Make a well in the center, and using an electric mixer on medium speed, gradually add the tofu-soy milk mixture to the bowl with the dry ingredients, scraping down the sides with a spatula to get all the liquid into the flour mixture. Beat until the batter is smooth and thick. With the spatula, fold in the raspberries.
Pour the batter into the prepared cake pan. Bake for 50 minutes. The cake should look extremely tender in the center but well-cooked on the edges. Cool completely on a wire rack.
If you cannot find whole-wheat pastry flour, substitute with half whole wheat flour and half all-purpose flour.
We like to use as little sugar as possible and found ¾ cup gives the perfect balance of savory to sweet for this cake, but if you have a sweeter tooth than us, bring the amount of sugar up to one cup.