Mini Hazelnut Cakes Serves 6
You'd never know we used whole-wheat flour and substituted tofu for sinfully rich crème fraîche in these hazelnut and almond-scented bundtlettes.

Prep Time: 30 minutes
Baking Time: 30 minutes

1/2 cup hazelnuts
1 cup reduced-fat silken tofu
1/2 teaspoon almond extract
1 cup maple sugar
1/3 cup vegetable oil
1/2 cup soy milk
1 cup all-purpose, unbleached white flour
2/3 cup whole-grain pastry flour
2 teaspoons powdered egg replacer
2 teaspoons baking powder
1/2 teaspoon fine sea salt
Powdered sugar (optional)

1. Place rack in center of oven and preheat to 350°F. Lightly coat a 6-cup mini-bundt muffin pan with nonstick spray. Dust the cups with a little flour and tap out any excess.

2. Scatter hazelnuts on a cooking sheet and toast for 15 minutes, taking care not to burn them. Place nuts between two towels and rub them with your hands until skins come off. Place nuts in a clean, dry food processor bowl with 1 tablespoon of the maple sugar and pulse just until finely ground.

3. Combine hazelnuts, flour, egg replacer, baking powder and salt. Set aside. Beat tofu, almond extract, remaining maple sugar, oil and soy milk together in a large bowl with a hand mixer on medium-high speed until well-combined. Using a rubber spatula, fold the dry ingredients into the tofu mixture.

4. Divide batter among prepared cups of bundtlette pan and tap the pan against the counter to settle the batter. Bake at 350°F for approximately 30 minutes, until the crust is crisp and golden and an inserted toothpick comes out clean. Invert cakes onto a cooling rack and let cool. Dust with powdered sugar, if desired.