Directions:
- Preheat oven to 350F and grease an 8 square pan.
- Combine the dates and sugars in a bowl.
- Add the boiling water and stir. Let stand 20 minutes.
- Puree the tofu, pumpkin, almond milk, oil and vanilla in a food processor until smooth. Add to the date mixture and set aside.
- In a large bowl whisk the flour, cocoa, baking soda, baking powder, and salt.
- Pour the tofu / date mixture over the dry ingredients and stir to just blend.
- For topping:
- Sprinkle the brown sugar evenly over the surface of the batter.
- Cover with a sprinkling of the coconut then the chocolate chips.
- Bake for 40 minutes or until a tester inserted in the center of the cake comes out clean.
- Chill completely before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.85 Kcal (895 kJ) | ||
| Calories from fat | 59.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 10% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 0% | |
| Sodium | 198.53mg | 8% | |
| Potassium | 218.18mg | 5% | |
| Total Carbs | 36.94g | 12% | |
| Sugars | 21.89g | 88% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 67.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 223.91 Kcal (937 kJ) | ||
| Calories from fat | 62.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 10% | |
|---|---|---|---|
| Cholesterol | 1.31mg | 0% | |
| Sodium | 207.87mg | 8% | |
| Potassium | 228.45mg | 5% | |
| Total Carbs | 38.68g | 12% | |
| Sugars | 22.92g | 88% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 2.99g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 70.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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