Best Coconut Tofu Snack Cake Vegan Recipes

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!

Baked Chocolate Tofu Cheesecake image

Provided by Donna Hay

Yield 12 servings

Number Of Ingredients 13

Base:
⅔ cup (50g or 1¾ oz) desiccated coconut
⅔ cup (160g or ½ oz) cashew butter
¼ cup (60ml or 2 fl oz) pure maple syrup
Filling:
500g (1 lb) silken tofu, at room temperature
⅔ cup (160g or 5½ oz) firmly packed brown sugar
200g (7 oz) dark (70% cocoa) chocolate, melted and cooled slightly
2 tablespoons cocoa powder
1½ tablespoons cornflour (cornstarch)
Toppings:
Blueberries, halved
Whipped coconut cream (optional)

Steps:

Preheat oven to 325°F. Line a 8½-inch round springform cake tin with non-stick baking paper. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.

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.