• Nancy Grenier

TOFU CAKE

Mis à jour : 12 août 2019

FOR A SMOOTH AND FLUFFY CAKE.



Tofu cake, is this even possible?

YES it is, and that's definitely a good reason to eat it all!


Indeed, I love this recipe because it allows me to incorporate more tofu into my diet, an excellent source of plant-based protein. In addition, tofu is also low in fat and a good source of vitamins A, B, D, E, contains calcium, iron and magnesium.


What's great about my tofu cake recipe is that it's very easy to make. You’ll only need a few ingredients, you put them together, mix well, put it into the oven and you’re done. Then, topped the cake with your favorite fresh fruits and vegan whipped cream.

A delight.


As you can see, there are no more excuses needed to eat more tofu... I mean, cake!

Happy cooking!

Nancy

Preparation | 15 minutes

Cooking | 35 minutes

Freezer friendly

  • 1/2 cup (125 ml) vegan butter (here, I used VegNature butter)

  • 1/3 cup (80 ml) silky tofu

  • 3/4 cup (175 ml) unsweetened almond milk

  • 1 vanilla pod or 1 tsp. (5 ml) vanilla essence

  • 1/2 cup (125 ml) sugar

  • 1½ cup (375 ml) pastry flour

  • 4 tsp. (20 ml) baking powder

  • 3/4 tsp. (3.5 ml) baking soda

  • Fresh fruits (optional)

  • Vegan whipped cream (So Delicous, optional)

STEPS

  1. Preheat the oven to 325 F (160-165 C).

  2. Mix together all the wet ingredients and sugar.

  3. Mix well until the mixture is unctuous.

  4. Sift dry ingredients.

  5. Combine the wet mixture and the dry mixture with a spatula by folding the mixture on itself.

  6. Mix until smooth and lump free.

  7. Add a little flour to a 9-inch by 9-inch (23 cm x 23 cm) pan and place a parchment paper at the bottom.

  8. Pour the cake mix into the mold.

  9. Lightly tap the pan to equalize the preparation.

  10. Bake for 30 to 35 minutes.

  11. To check if it's cooked, prick a stick of wood into the cake. If it comes out clean, it's cooked.

  12. Let the cake temper for a few minutes and unmold.

  13. Let the cake cool down.

  14. Garnish with vegan whipped cream (So Delicous) and fresh fruits of your choice.

*Truc du chef. Cut your parchment paper a little bigger than your mold so it covers all the sides. Thus, the cake will be easier to unmold once cooked.


Serve and enjoy.

Happy summer!

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