Preheat the oven to 325 degrees Fahrenheit and spray two mini loaf pans with cooking spray.

In a small bowl, whisk together the whole wheat pastry flour, erythritol, arrowroot starch, whey protein, baking powder, baking soda, and salt.

In a blender, add the applesauce, tofu, yogurt, agave, oil, vanilla paste, stevia extract, and butter flavor. Puree until smooth. Pour into a large bowl.

Add the dry ingredients to the wet ingredients and fold together until ALMOST mixed through.

Add the vinegar and finish mixing, being careful not to overmix. Scoop batter into prepared pans and spread out the surface. Bake for ~33 minutes at 325 degrees, then reduce temperature to 275 and bake for ~10 minutes. When the surface of the cakes spring back when tapped, they are ready.  Remove cakes from the pans and let cool completely. Slice each loaf.

Stir together the ingredients in a small bowl and drizzle a bit over each slice before serving. Enjoy!