Mocha Hazelnut Cake

• 4 large eggs, separated
• 2 whole eggs
• 1/2 cup light agave nectar
• 1 teaspoon finely grated orange zest
• 1 1/4 cups finely ground hazelnuts, raw not toasted, or almond meal
• 12 ounces firm silken tofu
• 2 tablespoons nonhydrogenated butter substitute, melted
• 1/3 cup light agave nectar
• 1 teaspoon unsweetened soy milk
• 1 tablespoon natural coffee substitute or instant coffee (for gluten-sensitive)
• 1 tablespoon unsweetened cocoa powder
• Pinch of sea salt
• 1/2 teaspoon vanilla extract
• Dark Chocolate Ganache Frosting (page 108) or Vegan Chocolate Ganache Frosting (page 108)

1. Preheat the oven to 325F.
2. Lightly oil two 9-inch cake pans with canola oil spray and line the bottoms with parchment paper.
3. To make the cake, using an electric mixer beat the 4 egg yolks, the 2 whole eggs, 6 tablespoons of the agave nectar, and the orange zest until creamy and pale in color, about 1 to 2 minutes.
4. Gradually stir in the hazelnuts until mixed evenly.
5. In a separate bowl, beat the 4 egg whites at medium high speed until soft peaks form, about 2 minutes.
6. Add the remaining 2 tables-poons agave nectar and beat until slightly stiffer peaks form, another 1 to 2 minutes.
7. (Do not overmix.)
8. Gently fold the beaten egg whites into the hazelnut mixture.
9. Pour the batter into the prepared pans and bake for about 35 minutes, or until a toothpick inserted into the centers of the layers comes out clean.
10. Remove from the oven and let rest for 5 minutes.
11. Invert onto a cooling rack and peel off the parchment paper.
12. Let cool completely.
13. Prepare the filling by blending the tofu in a food processor until smooth and creamy, about 2 to 3 minutes.
14. Add the butter substitute and agave nectar.
15. Blend again until incorporated.
16. Heat the soy milk in the microwave for 5 seconds, add the coffee substitute, stir to dissolve, and pour into the food processor.
17. Add the cocoa powder, salt, and vanilla extract and blend until all the ingredients are well combined.
18. To assemble the cake, top the cake layer with the filling and spread evenly with an offset spatula or knife.
19. Top with the second layer and glaze with the ganache frosting by spooning it over the top and sides of the cake, smoothing it out with the spatula.

eggs, eggs, light agave, orange zest, ground hazelnuts, silken tofu, butter substitute, light agave, soy milk, natural coffee substitute, cocoa, salt, vanilla, chocolate ganache

Taken from www.epicurious.com/recipes/food/views/mocha-hazelnut-cake-379348 (may not work)