The best delicious Pumpkin Tofu Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Tofu Cake recipe today!
Hello my friends, this Pumpkin Tofu Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Tofu Cake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Tofu Cake.
What Makes This Pumpkin Tofu Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Tofu Cake.
Ready to make this Pumpkin Tofu Cake Recipe? Let’s do it!
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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 tb Vanilla extract
2 ts Ground cinnamon
1/2 ts Ground ginger
Makes 1 cake (10 slices)
Preheat oven to 325 degrees F. 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.
Yields
1 Servings
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