Coconut Tofu Snack Cake (Vegan

“I sometimes buy dessert style tofu for the odd thing, but aside from smoothies I don't do much with it. I recently ran across a recipe using this tofu to make a dessert style cake - http://www.sunrise-soya.com/cms/recipe/desserts/easy-coconut-tofu-cake. I found that recipe OK, but not really what I was looking for. This recipe stems from that idea, but the end result is similar to a carrot cake, you could choose to ice it or not. A perfect accompaniment to afternoon coffee or tea, (hmmmm..breakfast?). :) I used mostly whole wheat, you can adjust as you wish - obviously the more whole grain you use the denser the cake is. You may also decide to up the sugar by about 1/4 cup all depending on just how sweet your sweet tooth is!”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Lightly grease a square baking pan (8x8 ish).
  2. Melt the coconut oil so that it is completely liquid. I do this using the microwave on about half of it, and then mixing in other half which melts in and reduces the overall temperature. Set aside to cool (but not reharden).
  3. In a bowl combine the dry ingredients - flour, arrowroot, salt, baking powder and baking soda. Set aside.
  4. Empty the tofu into a large mixing bowl. Using a whisk, mix it with the sugar, and soy milk, followed by the oil which should be cooled down enough by now.
  5. Add the dry ingredients into the wet, combine well but don't overmix. Fold in the shredded coconut.
  6. Pour the batter into the prepared pan, sprinkle about a tsp of sugar overtop. Bake for about 35 minutes - do the toothpick test to be sure.

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