Gingerbread Cake with Lemon Creme Topping

• 1 cup barley flour
• 3/4 cup oat flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 tablespoon baking powder
• 12 ounces light firm silken tofu
• 2 tablespoons canola oil
• 1/2 cup amber agave nectar
• 1/4 cup dark molasses
• 1 tablespoon grated fresh ginger
• 1/3 cup unsweetened soy milk
• 1/2 cup pecans, chopped (optional)
• 1/2 cup raisins (optional)
• Lemon Tofu Creme (page 114)

1. Preheat the oven to 350F.
2. Lightly oil an 8-inch square baking pan with canola oil spray.
3. Sift the barley flour, oat flour, cinnamon, allspice, cloves, and baking powder together in a large bowl.
4. In a food processor, blend the tofu, canola oil, agave nectar, molasses, and ginger until smooth and creamy, about 1 to 2 minutes.
5. Add the soy milk and blend well.
6. Fold in the pecans and raisins if using.
7. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool on a cooling rack, and serve warm with the lemon creme.
9. This cake must be stored in the refrigerator as tofu can spoil at room temperature.

barley flour, flour, ground cinnamon, ground allspice, ground cloves, baking powder, silken tofu, canola oil, amber, dark molasses, ginger, soy milk, pecans, raisins, lemon tofu creme

Taken from www.epicurious.com/recipes/food/views/gingerbread-cake-with-lemon-creme-topping-379352 (may not work)