• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 pre-baked vegan pie crust For Cake:
  • 3/4 of a 15-ounce package of firm tofu, crumbled
  • 1/2 cup vegan cream cheese
  • 1/4 cup soy, rice, or nut milk
  • 1 Tablespoon lemon juice
  • 1/4 cup sucanat
  • 2-3 Tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • For Topping:
  • 1 bag of frozen berries of your choice (I've used blueberries, raspberries and cherries)
  • 2 teaspoons arrowroot powder
  • *


  • For Cake:
  • Preheat oven to 375 F.
  • In a blender, combine the tofu, cream cheese, milk substitute, and lemon juice. Blend until very thick and smooth.
  • Add sucanat, maple syrup, cinnamon and vanilla, and blend until incorporated.
  • Pour into pre-baked pie shell.
  • Bake 35-45 minutes until golden and firm, and cracks begin to form on top.
  • Remove from oven and cool until totally set, preferably overnight.
  • For Topping: Mix arrowroot powder in apple juice.
  • Place frozen berries in saucepan and cover with the apple juice mixture.
  • Simmer until thickened like pie filling. It will reach maximum thickness before boiling.
  • Spread topping over pie and enjoy!

Categories: Vegan  Vegetarian 
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