Prep 0 mins
Cook 35 mins
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!
- 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
- 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.
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
I made a couple of changes due to what I had on hand/can get here:
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.
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!
THANK YOU SO MUCH for sharing this keeper with us, magpie!
Made and reviewed for Veggie Swap #43 February 2012.