Why I Love This Recipe
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.
Ingredients You'll Need
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.