Carob Hazelnut Raspberry Cake

• 2 1/2 cups of carob
• 1/2 cup of soy flour
• 5 organic egg wites
• 2 bananas
• 1 cup organic apple sauce
• 3/4 cup of tofu
• 1/2 cup of chopped dates
• 3 tbsp of stevia
• 1 tbsp of aluminum free baking powder
• 1 cup of fat-free plain yogurt
• 1/4 cup of hazelnuts
• 1/2 cup sugar free raspberry preserves

1. Mix the dry ingreints, carob, soy flour, stevia.
2. In a prossecor blend together tofu, bananas, apples, 1/4 raspberry perserves, and 1/4 yougurt. Add to dry ingredients and mix. Add chopped dates. Seperately whip up the 5 egg whites, then fold into mixture along with baking powder. Divide the mixture into two round 8" pans, bake at 350 for 30 minutes.
3. Let cool and then assemble.
4. Mix remaining yogurt, raspberry perserves. use as icing between layers and top with hazelnut.
5. Voila, guilt free decadence!

carob, flour, egg, bananas, apple sauce, dates, stevia, aluminum, yogurt, hazelnuts, sugar

Taken from www.epicurious.com/recipes/member/views/carob-hazelnut-raspberry-cake-1221057 (may not work)