Best Coconut Tofu Snack Cake Vegan Recipes

Coconut Tofu Snack Cake (Vegan image

Provided by magpie diner

Categories Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Vegan Coconut Cake image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 1 (9-inch) cake

Number Of Ingredients 11

8 ounces silken tofu
1 pound plus 5 ounces sugar
2 cups coconut milk
12 ounces coconut flakes
1 cup canola oil
1 pound plus 4 ounces all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 pound soy margarine
1 pound powdered sugar, sifted
1/4 cup coconut milk

Steps:

Preheat the oven to 350 degrees F.
Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour.
For the icing, mix ingredients until incorporated. Spread on cooled cake.

Lemon Coconut Pound Cake (Vegan) image

Provided by Chef Joey Z.

Categories Vegan

Time 1h35m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 12

1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
3/4 cup coconut milk
1 cup sugar
1/3 cup canola oil
2 teaspoons vanilla
1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
1/2 teaspoon coconut extract (optional)
2 cups flour (I used white spelt)
3 tablespoons arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Preheat oven to 325'F.
Oil and flour a 9 x 5 inch loaf pan.
Take a cup of the silken tofu and blend it until smooth.
In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 60-70 minutes until a skewer comes out clean in the center.
Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
Bon Appetit!