Chocolate Rosemary Cake with Lemony Frosting - alive magazine

Ingredients

• 1 lb (450 g) eggplant
• 5 oz (150 g) unsweetened chocolate, chopped
• 1/2 cup (125 mL) unsweetened applesauce
• 1/4 cup + 2 Tbsp (60 mL + 30 mL) maple syrup, divided
• 1/4 cup (60 mL) cocoa powder, plus extra for garnish
• 1/2 cup (125 mL) finely ground almond flour
• 2 tsp (10 mL) cream of tartar
• 1 tsp (5 mL) baking soda
• 1/4 tsp (1 mL) kosher salt
• 2 tsp (10 mL) finely chopped fresh rosemary leaves
• 12 oz (340 g) extra-firm tofu, drained and well dried
• 2 Tbsp (30 mL) coconut oil, melted
• 2 tsp (10 mL) finely grated lemon zest
• 3 Tbsp (45 mL) lemon juice
• 1/2 tsp (2 mL) vanilla extract