Icing Ingredients 3/4 C. fructose
1/2 C. cocoa powder
1/2 C. + 2 T soy milk
1 t. vanilla essence
Cake Ingredients 1 3/4 C. all purpose flour
1/2 C. soy flour
3/4 C. cocoa powder
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 whole eggs
4 egg whites
2/3 C. soymilk
2 T instant coffee dissolved in 3 T water1 t. vanilla
8.5 oz soy margarine
3 C. fructose dusting sugar
Instructions To make the icing, combine the fructose and cocoa powder in a saucepan. Whisk in half the soy mil to form a smooth paste. Then add the remaining soymilk. Bring to a boil over medium heat, then reduce the heat and simmer for 3 minutes. Stir constantly with a wooden spoon. Remove from the heat and stir in the essence. Pour through a sieve and chill overnight.Preheat the oven to 350 degrees. Lightly grease a standard bundt pan. Sift the flours, cocoa, baking powder, soda and salt into a large bowl. In a separate bowl, whisk the whole eggs, and whites until well mixed. Combine with the soymilk, coffee mixture and vanilla extract.Cream the soy margarine in a bowl. Then gradually add the fructose. Beat on high speed for 2 minutes. Gradually add the egg mixture and beat for 3 minutes. Reduce the speed half the soymilk mixture. Beat in the remaining dry ingredients alternately with soymilk mixture. Spoon into prepared tin.Bake for 1 hour to 1 hour and 30 minutes or until a skewer comes out clean. Cover the cake with foil halfway through baking time, when the surface begins to brown. Leave to cool in the tine. Turnout, dust with sugar and drizzle with the icing.
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