Applesauce, ghee, and tofu give this chocolate cake a rich, moist texture without the many grams of saturated fat contained in traditional recipes. Enjoy it for Valentine’s Day – it makes an excellent gift to share with loved ones, including yourself.

Serves 12

• 1 cup whole wheat pastry flour
• ¾ cup cocoa powder, unsweetened
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ cup ghee or canola oil
• ¾ cup applesauce
• 1 cup maple syrup
• 12 oz low-fat silken tofu, firm or extra firm (crumble and drain for 20 minutes)
• 2 teaspoons vanilla extract
• 1 cup chocolate chips

Preheat oven to 350 degrees. Oil an 8-inch round pan (or a 9-by-13-inch pan) and set aside. In a food processor or blender, purée the tofu, oil, maple syrup, applesauce, and vanilla until smooth. Set aside.

In a large bowl, sift together the flour, cocoa, baking powder, and baking soda. Pour the wet ingredients into the dry ingredients and combine. Gently fold in the chocolate chips, being careful not to overmix.

Pour the batter into the prepared baking pan and bake for 30 to 40 minutes or until an inserted toothpick comes out clean. Once the cake cools, decorate with chocolate icing (see recipe below).

Nutritional Facts (per 2-inch square of cake only):

Calories 286, Total fat 10.6 g, Saturated fat 3.7 g, Carbohydrates 42.1, Protein 5.5 g

Chocolate Icing

• 1 cup butter
• 4 cups chocolate chips
• 1 package (12 oz) silken tofu
• ¼ cup maple syrup

Melt the chocolate chips and butter in a sauce pan and stir until smooth. Next, blend the tofu and maple syrup in a food processor or mixer. Add the melted chocolate chips and butter. Allow the icing to cool to room temperature before frosting the cake.