A most flavorful flourless cake that’s airy light in texture but rich and intense in taste.

　　

Ingredients

serves 12

　　

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

　　

FILLING

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)

　　

Step 1

Preheat the oven to 325°F. Lightly oil two 9-inch cake pans with canola oil spray and line the bottoms with parchment paper.

　　

Step 2

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. Gradually stir in the hazelnuts until mixed evenly. In a separate bowl, beat the 4 egg whites at medium high speed until soft peaks form, about 2 minutes. Add the remaining 2 tables-poons agave nectar and beat until slightly stiffer peaks form, another 1 to 2 minutes. (Do not overmix.) Gently fold the beaten egg whites into the hazelnut mixture. 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. Remove from the oven and let rest for 5 minutes. Invert onto a cooling rack and peel off the parchment paper. Let cool completely.

　　

Step 3

Prepare the filling by blending the tofu in a food processor until smooth and creamy, about 2 to 3 minutes. Add the butter substitute and agave nectar. Blend again until incorporated. Heat the soy milk in the microwave for 5 seconds, add the coffee substitute, stir to dissolve, and pour into the food processor. Add the cocoa powder, salt, and vanilla extract and blend until all the ingredients are well combined.

　　

Step 4

To assemble the cake, top the cake layer with the filling and spread evenly with an offset spatula or knife. 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.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.