Coconut Tofu Snack Cake (Vegan
photo by Lalaloula
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1⁄4 cup coconut oil, melted
- 1 1⁄2 cups flour (I use at least 1/2 whole wheat)
- 1⁄4 cup arrowroot (aka arrowroot powder or starch)
- 1⁄4 teaspoon sea salt
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 300 g coconut dessert tofu (I get them in a package that is 2 x 150g)
- 3⁄4 cup organic sugar
- 2 tablespoons vanilla soymilk (or other vegan milk)
- 1 cup unsweetened dried shredded coconut
- 1 teaspoon sugar
directions
- Preheat oven to 350 degrees. Lightly grease a square baking pan (8x8 ish).
- 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).
- In a bowl combine the dry ingredients - flour, arrowroot, salt, baking powder and baking soda. Set aside.
- 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.
- Add the dry ingredients into the wet, combine well but don't overmix. Fold in the shredded coconut.
- 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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Reviews
-
WOW, this cake is seriously amazing! Mmmm, it is so soft and moist yet sturdy, too. The coconut flavour is perfect! I loved this so much, I wish I could eat it every day. Breakfast would be good indeed. lol<br/>I made a couple of changes due to what I had on hand/can get here:<br/>I used a sugar-free coconut syrup in place of the oil and left out the granulated sugar in the dough completely. I didnt have arrowroot, so I used cornstarch instead. Since we dont get the dessert style tofu here in Germany, I used a very soft silken tofu and added 1/2 ts coconut extract.<br/>I baked the cake in a bundt pan and sprinkled the 1 ts sugar over it before baking. It made a wonderfully crunchy crust. This would also be great with semi sweet morsels added, Im sure. Cant wait to try that!<br/>THANK YOU SO MUCH for sharing this keeper with us, magpie!<br/>Made and reviewed for Veggie Swap #43 February 2012.
Tweaks
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WOW, this cake is seriously amazing! Mmmm, it is so soft and moist yet sturdy, too. The coconut flavour is perfect! I loved this so much, I wish I could eat it every day. Breakfast would be good indeed. lol<br/>I made a couple of changes due to what I had on hand/can get here:<br/>I used a sugar-free coconut syrup in place of the oil and left out the granulated sugar in the dough completely. I didnt have arrowroot, so I used cornstarch instead. Since we dont get the dessert style tofu here in Germany, I used a very soft silken tofu and added 1/2 ts coconut extract.<br/>I baked the cake in a bundt pan and sprinkled the 1 ts sugar over it before baking. It made a wonderfully crunchy crust. This would also be great with semi sweet morsels added, Im sure. Cant wait to try that!<br/>THANK YOU SO MUCH for sharing this keeper with us, magpie!<br/>Made and reviewed for Veggie Swap #43 February 2012.
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