Blueberry Tofu Cake - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Tofu acts as an egg replacement in this moist, dense coffee cake sweetened with orange juice and applesauce. Everyone will be begging to take home the leftovers at your next brunch.

Ingredients

Dry Ingredients:

  • 3 cups white whole wheat flour
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • ⅓ cup wheat bran
  • 2 Tbsp. baking powder

Wet Ingredients:

  • ½ cup oil
  • ¾ cup brown sugar
  • ½ cup unsweetened applesauce
  • 1 tsp. vanilla
  • 1 cup orange juice
  • 12 oz. soft tofu
  • 1½ cup blueberries

Directions

  1. Preheat oven to 375ºF.
  2. Sift together dry ingredients.
  3. Process liquid ingredients in a blender or food processor until creamy.
  4. Stir wet ingredients into dry. Batter will be thick. Fold in blueberries.
  5. Oil two 9″ cake pans. Pour batter into pans and bake until a toothpick inserted into the center comes out with a moist crumb (30-40 minutes).
  6. Let cakes rest in pan for 10 minutes, then turn out onto a wire rack to cool completely (1 hour).
Nutritional analysis per serving: Calories 170; Total Fat 5.5g (8% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 145mg (6% DV); Total Carbohydrate 27g (10% DV); Dietary Fiber 2.5g (11% DV); Total Sugars 7g; Includes 4g Added Sugars (8% DV); Protein 4g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 2% DV; Manganese 40% DV; Selenium 25% DV; Niacin 20% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/blueberry-tofu-cake/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796