Vegan Blueberry Bundt Cake

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!

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees and oil a bundt pan
  2. blend tofu, water, orange juice and extract until smooth
  3. 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.
  4. Fold in the blueberries.
  5. 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

Bon App├ętit