Double - Dark Chocolate Sesame Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Rich chocolate buttermilk cupcakes get filled with a double burst of nuttiness from toasted sesame oil and toasted black sesame seeds! Read more ! If you use eggs for baking, feel free to substitute 2 of them instead of the tofu. Ingredients:
1 cup flour |
1 cup whole wheat flour |
3/4 cup unsweetened cocoa powder |
1 cup sugar |
2 tsp baking soda |
1 tsp baking powder |
1/2 tsp salt |
5 oz low-fat silken tofu, pureed |
1 cup cooled, strong coffee |
1 cup fat free soymilk |
1 tbsp lemon juice |
1/2 cup toasted sesame seed oil |
3 tbsp black sesame seeds, toasted |
Directions:
1. Preheat oven to 375F.
2. In a large bowl, whisk together the flours, cocoa powder, sugar, baking soda, baking powder and salt.
3. Make a well in the center and pour in the tofu, coffee, soymilk, lemon juice and oil.
4. Stir until smooth, then mix in the sesame seeds.
5. Spoon the batter into prepared cups, dividing evenly.
6. Bake 25 minutes. Cool in the pan set over a wire rack for 20 minutes, then unmould and cool completely.
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