For Christmas, I like to make a special “birthday cake for Jesus” and being vegan and diabetic gives this a special challenge but this turned out so delicious. I am estimating 15-18 grams of carbs per slice but see what you think. Here is the recipe:
¾ c. Earth Balance non-dairy margarine
mix of soy and whole wheat flour
Stevia powder
Egg replacement equivalent to 8 eggs
3 TBLP ground flax seed
12 oz silken tofu
3 tubs of Tofutti dairy free cream cheese
¼ c. almond milk
¼ tsp salt
1 8 oz package semisweet chocolate squares, melted
1). In a small bowl with a mixer at low speed, beat the butter, ½ c. of the flour, & 2 pkgs Stevia powder. Then stir in another 1-cup flour until a ball of dough forms. Cover and refrigerate 1 hour.
2). Preheat oven to 400 degrees. Press 1/3 of dough mix into bottom of 10 in springform pan; reserve remaining dough in refrigerator. Bake bottom crust 8 minutes; cool. Turn oven control to 475.
3). In a blender, mix water, silken tofu and egg replacer for 8 eggs and mix well until frothy. Add 3 TBSP ground flax seed and mix well again. In a large mixing bowl, at medium speed, beat the softened dairy free cream cheese and tofu until smooth. Gradually add in the egg replacer, ½ c. Stevia powder, ¼ c. maple syrup (may substitute agave syrup or molasses to taste). Beat in the rest of the ingredients until smooth and well mixed.
4). Press remaining dough around the side of the pan to within 1 inch of top. Do not bake. Pour chocolate cheese mixture into pan; bake 12 minutes, Turn oven control to 300 degrees and bake 50 minutes. Turn off oven; leave in oven 30 minutes longer. Cool in pan on rack 30 minutes. Refrigerate, uncovered; serve within 1 week.
Hope you like it! I thought it was great. But I may be biased.