The recipe is adapted from the Soy of Cooking by Marie Oser. I haven't made them in a really long time, but I did put a smiley next to the title, so I must have liked them. I think they meet your requirements.

veg oil cooking spray
1 cup nondairy milk
2 T lemon juice

2.5 C unbleached flour
1/5 C oat bran
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
1/4 t nutmeg
1 t ground ginger
1/8 t ground cloves
2 C sucant or brown sugar

1 1/4 C lite silken tofu (extra firm) drained
2/3 C prune puree (recipe follows)
2/3 C canned pumpkin
2 t vanilla extract, separated
1/4 C boiling water
1/4 C cocoa powder
1 T honey or brown rice syrup

Preheat oven to 350 degrees. Slpray 9x13" pan with oil.

Measure out nondairy milk into glass cup and add lemon juice. Set aside.


In a large bowl stir together next 10 ingredients. Set aside.

Puree tofu in food processor. Add prune puree and pumpkin. Process until smooth. Add soymilk/lemon juice mixture and vanilla. Process.

Fold tofu mix into dry ingredients. Remove 1 1/2 cups batter into a separate bowl.

In yet another bowl, whisk together cocoa and water. Add 1 t vanilla and rice syrup. Mix this all into the reserved 1 1/2 cups batter. This is the cocoa mixture.

Spread 2/3 of the pumpkin batter into prepared pan. Spread dollops of cocoa mixture onto pumpkin batter. Swirl. Spread remaining pumpkin batter on top.

Bake 30 minutes. Cool and cut into squares.

View this orginal post in Vegan-Vegetarian Recipe discussion board