Tuesday, April 14, 2009

Carrot Tofu Cake

I bought a couple of packs of silken tofu marked down to 50c each today, so needed to think of something to do with them. I also wanted to make a cake for a coffee morning tomorrow. So I googled "tofu cake" and came up with this recipe. I changed the recipe slightly (and also accidentally made it non-vegan, because I didn't realise it *was* vegan, so I substituted milk and oil for the applesauce since I didn't have any. But anyway...).

~4 carrots, grated
300g packet silken tofu, drained
1/3c oil
1/3c milk
2c plain flour
1 c white sugar
1/3 c brown sugar
2 tsp bicarb soda
1 tsp vanilla
1 tsp cinnamon
~1/2c chopped walnuts

Grate carrots and combine with walnuts in a large bowl. Place all other ingredients into a food processor and blend until smooth. Combine, and cook at 180C until done.

It's still in the oven so I can't tell you how it turned out yet :)

1 comment:

Liz said...

Very, very noice. Extremely moist and springy, not fluffy, but a good texture nonetheless. I iced it with a lemon glace icing which really set it off well.