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So you've seen the tofu ice cream recipe, now here's a WONDERFUL pound cake that uses tofu in place of eggs.

Absolutely wonderful served just warm with a spoonful of your favorite apple preserves or a key lime glaze.


  • 5oz silken tofu, drained
  • 2/3 cup sugar
  • 1/4 cup canola oil
  • 1/4 cup vanilla soymilk or rice milk
  • 2 tsp vanilla extract
  • 1 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt


  • Preheat oven to 350 degrees. Oil a 9x5 loaf pan with a spray or oil of your choosing.
  • Blend tofu, sugar, oil, soymilk or ricemilk, and vanilla extract in a food processor or heavy blender until smooth.
  • Whisk together cake flour, baking powder, baking soda, and salt in a separate, large bowl. Carefully fold in the blended tofu mixture.
  • Pour into oiled loaf pan and bake for 30 minutes. A toothpick should come out from the center clean when done.
  • Let stand and cool for 5 minutes then, flip onto cooling rack to continue cooling.

Categories: Cake  Dessert  Egg-Free 
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