Coconut Tofu Snack Cake (Vegan

Recipe by magpie diner
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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