Pumpkin Tofu Cake Recipe

Posted by MaxineGlass on September 26th, 2008 at 07:26am

A rich and delicious pumpkin cake perfect for those fall months!

Rate this recipe and see reviews

Ingredients

1 1/4 C. oat bran
1 C. apple juice concentrate
2 C. canned pumpkin
1 lb. tofu
1 C. fat-free egg substitute or 8 egg whites
1/2 C. maple syrup
1/4 C. flour
1 Tbs. vanilla extract
2 tsp. ground cinnamon
1/2 tsp. ground ginger

Directions

Preheat oven to 325 degrees. Line a 10-inch cake pan with parchment paper. Combine the oat bran and apple juice concentrate. Press into the base of the cake pan. In the bowl of a food processor, combine the pumpkin, tofu, egg substitute or egg whites, maple syrup, flour, vanilla, cinnamon, and ginger. Mix for 1-2 minutes. Pour this mixture over the oat bran/juice mixture and level the surface. Set the cake pan in a large pan, pour in hot water to within 2 inches of the top of the cake pan, and bake for 40-50 minutes. Allow to cool for 20-25 minutes and refrigerate for 2 hours before serving.

Rate this recipe and see reviews

Tags: baking with pumpkin, cake, cake recipes with tofu, pumpkin, pumpkin cake recipe, pumpkin recipes, recipe, tofu, tofu cake recipe, vegan cake recipes

Under Cakes Tags: baking with pumpkin, cake, cake recipes with tofu, pumpkin, pumpkin cake recipe, pumpkin recipes, recipe, tofu, tofu cake recipe, vegan cake recipes