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low fat coffee cake

cake server
cooling rack
half cake pan
parchment paper
mixer and mixing bowl
Spray oil for baking pan
6 oz. vanilla soy yogurt
2 oz. mashed / whipped tofu
3/4 cup sugar
1/2 cup soy milk
1 1/2 cups flour
3/4 cup sugar
2 tsp ground cardamom
1 tsp ground cinnamon
1 dash nutmeg
2 tsp baking powder
1 TBL vinegar
Ingredients for topping:
Pour over Icing:  2 TBL oat flour, 2 TBL ground cinnamon, 2 dashes ground cardamom, 2 dashes ground nutmeg or mace, 1 TBL light oil, 2 dashes of salt, (all of these ingredients, mixed together with liquid sweetener such as agave nectar or maple syrup)
Preheat oven to 375 degrees
Spray your baking pan, then cut out parchment for the bottom, place parchment in the pan, spray the top of the parchment, then flour the entire pan (you would not want this to stick) set aside
Place the yogurt, tofu, sugar and soy milk into the mixing bowl and combine well
Turn the mixer off, and add the flour, spices and baking powder, mix until combined, do not overmix
Before you place in the oven, add the vinegar and give one last mix, turn the batter out into the cake pan and bake at 375 for around 1/2 hour, 45 minutes or so.  Keep checking and test the middle of the cake before removing from oven
When the cake is done, slide a knife along the sides, then flip, gently, onto a cooling rack, let cool to room temperature.
Finally spread the liquid icing onto the cake and place in a cake rack in the frig (if you use plastic wrap, it will stick to the liquid icing.  You may want to use toothpicks to separate the plastic wrap if that is all that you have)

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