Prepared by Cheryl Ortiz, August 2004

1 Cup Whole Wheat Pastry Flour	¾ Cup Barley Malt Chips
2/3 Cup Cocoa Powder	------ Topping ------
2 Tbl Baking Powder	1 Cup Smooth Almond Butter
¾ Cup Canola Oil	1 Tsp Cinnamon
1 Cup Maple Syrup	1/3 Cup Maple Syrup
12 ½ Oz Firm Silken Tofu	½ Cup Water
1 Tsp Vanilla

Preheat oven to 350° F. Lightly oil a 9" round cake pan. Sift dry ingredients together into a bowl. Mix wet ingredients and tofu into blender or food processor. Fold liquid ingredients into dry ingredients along with Barley Malt Chips. Pour batter into pan and bake for 25 - 30 min. Remove and let cake cool, then top with almond butter topping. TOPPING: Whisk all ingredients in a bowl.