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Tofu Cake

Tofu Cake recipe image
This Tofu Cake is a surprisingly moist and dense dessert that proves tofu is more than just a savory staple. By blending silken tofu with brown sugar and soy yogurt, this recipe creates a tender crumb without eggs or dairy. The result is a rich, earthy-sweet cake with a fudgy texture that holds up well to frostings or simple glazes. It&# 226;ÂÂs an excellent choice for vegetarian gatherings or for those avoiding dairy products. Simple to whip together in one bowl, this cake offers a unique twist on traditional baking, delivering comfort food vibes with a lighter, protein-rich twist. Perfect for weekend brunches or afternoon tea.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 9
Calories: 2539.2
Dietary: Vegetarian
Description
This Tofu Cake is a surprisingly moist and dense dessert that proves tofu is more than just a savory staple. By blending silken tofu with brown sugar and soy yogurt, this recipe creates a tender crumb without eggs or dairy. The result is a rich, earthy-sweet cake with a fudgy texture that holds up well to frostings or simple glazes. It&# 226;ÂÂs an excellent choice for vegetarian gatherings or for those avoiding dairy products. Simple to whip together in one bowl, this cake offers a unique twist on traditional baking, delivering comfort food vibes with a lighter, protein-rich twist. Perfect for weekend brunches or afternoon tea.
Ingredients
  • 1 cup Margarine
  • 3/4 cup Plus 2 tablespoons sifted all-purpose
  • 1 cup Plain soy yogurt
  • 1 cup Firmly packed brown sugar, flavor will
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease an 8-inch square baking pan or line it with parchment paper.
  2. 2
    In a large bowl, beat the margarine and brown sugar together until light and fluffy.
  3. 3
    Blend the tofu and soy yogurt in a blender or food processor until completely smooth.
  4. 4
    Gradually add the tofu mixture to the butter mixture, mixing on low speed until just combined.
  5. 5
    Sift the all-purpose flour into the wet ingredients. Fold gently with a spatula until no dry flour remains. Do not overmix.
  6. 6
    Pour the batter into the prepared pan and smooth the top.
  7. 7
    Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 9 servings

Amount Per Serving
Calories 2539.2kcal
% Daily Value *
Total Fat 166.6g257%
Saturated Fat 53.5g268%
Cholesterol 2.4mg1%
Sodium 2704.8mg113%
Total Carbohydrate 256.1g86%
Dietary Fiber 0.0g0%
Sugars 254.2g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use silken or soft tofu for the best texture; firm tofu may result in a denser, less cake-like consistency.

For a dairy-free version, ensure your margarine is vegan.

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

This batter can be flavored with vanilla extract, cocoa powder, or lemon zest for variation.

Keywords: tofu, cake, dessert, vegetarian, dairy-free, moist, baking, soy, yogurt, brown sugar, flour, margarine, gluten-free, easy, homemade, sweet, snack, brunch, alternative, protein
Read it online: https://www.chefs-mate.com/recipe/tofu-cake-4/