|EVERY FEW MINUTES|
|TOFU EGGLESS CARROT CAKE|
1 lb. tofu
1 c. carrot juice
1/3 c. tahini
1 carrot, grated
1/2 c. date sugar (ground dates)
1/4 c. whole wheat flour
1 tbsp. orange rind
1 tsp. vanilla extract
1 tsp. almond extract
1/2 c. ground walnuts
soy oil butter
Preheat oven to 350 degrees. Chop tofu, then add to blender and combine with carrot juice, tahini, grated carrot, date sugar, flour, orange rind, vanilla and almond extract. Blend well.
Prepare an eight inch springform pan by oiling with soy oil butter and then coating the bottom and sides with ground walnuts. This is the crust.
Pour the batter into the prepared pan and bake for 40 minutes. The top will appear puffy and nearly black.
Remove from oven and refrigerate several hours before serving. Once the cake has cooled, the top will sink back down, forming a dark "crust".
To serve, remove springform rim and slide cake onto a serving plate.
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