Coconut Tofu Snack Cake (Vegan |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees. Lightly grease a square baking pan (8x8 ish).
2. 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).
3. In a bowl combine the dry ingredients - flour, arrowroot, salt, baking powder and baking soda. Set aside.
4. 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.
5. Add the dry ingredients into the wet, combine well but don't overmix. Fold in the shredded coconut.
6. 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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