Vegan baking can sometimes be a mystery. This is a recipe from an awesome cookbook, The Joy of Vegan Baking, that kind of demystifies the mysterious mystery. I brought this to a party recently and the hosts could not believe it was vegan. It’s a little cliche in that it uses tofu, but don’t let that fool you. This cake will absolutely satisfy and is well worth the effort. Give it a try, and if you’re non-vegan, this will make you wonder what’s really over the rainbow.
And I strongly recommend you check out this book. I’ve tried several recipes and every single one has been a winner. Tonight I made the German Apple Cake – really, really good!
- 1 cup blueberries
- 1/2 cup tofu (soft or firm)
- 1/2 cup water
- 3/4 cup orange juice
- 1/2 cup vegetable oil
- 1 teaspoon lemon or orange extract
- 2 1/2 cups unbleached all purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- Orange zest
- Preheat oven to 350 degrees and oil a bundt pan
- blend tofu, water, orange juice and extract until smooth
- in a separate bowl, combine flour, sugar, baking soda, salt, and zest. Make a well in the center of this mixture and pour the wet ingredients. Mix until combined.
- Fold in the blueberries.
- Pour mixture into prepared pan and bake for 45 to 50 minutes. Let cool in the pan for 10 minutes, then invert and let sit for about ten more minutes