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!
Provided by magpie diner
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
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.
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