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Tofu Cakes (Cookie Cakes)

By 10:30 , , , , ,

These cakes use tofu in place of oil and eggs, while leaving it with a moist and fluffy texture (though sometimes it turns out a bit too dense)! Today I made Chocolate Blueberry Mini Tofu Cakes, which had one of the best textures out of all the tofu cakes I've made so far! Fluffy and not too dense or moist.

Chocolate Blueberry Mini Tofu Cakes
With avocado kiwi cream (1/2 avocado + 1/2 green kiwi - seems perfect for a facemask too ;) ) and a ripe banana.

So fluffy, yet moist with bursting blueberry lava! ☺
Goes great with nature's butter!
 
Serves 1, makes 2 mini muffins
Ingredients
  • 3 heaped tbsp (about 1/3 cup) wholewheat spelt flour (or other flour)
  • 1 tbsp unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 3 tbsp pureed silken tofu (or yoghurt)
  • 3-4 tbsp water/milk
  • 1/2 tsp vanilla essence
  • stevia to taste, or if using other liquid sweetener reduce water by same amount (I would suggest at least 11 drops stevia/1 tbsp maple syrup for this)
  • 20 blueberries
Method
  1. Mix the dry ingredients (flour, cocoa powder and baking powder) together.
  2. Add in the wet ingredients (tofu, water/milk, vanilla essence, stevia/sweetener)
  3. Fold in the blueberries.
  4. Pour into 2 well-oiled cupcake/muffin cups and bake in a preheated oven at 180°C for 10-15 minutes.
  5. Cool and enjoy!

Some of the other tofu cakes I've made before

Savoury Tomato & Herb Cake
Topped with tahini and garnished with parsley. Stuffed with tofu scramble (a big handful mashed firm tofu, 2 button mushrooms, half handful chopped red bell pepper, seaweed shreds, 2 sprays Bragg's liquid aminos, turmeric and other spices)
This was Mum's breakfast on Mother's Day! ☺
 Ingredients
  • 3 tbsp wholewheat spelt flour
  • 1 tbsp rolled oats (or omit and use 1 more tbsp flour)
  • 3/4 tsp baking powder
  • 3 tbsp pureed silken tofu (or yoghurt)
  • 3-4 tbsp water/milk
  • 2 tsp nutritional yeast
  • 1 tbsp chopped sundried tomatoes
  • dried herbs & spices (I used parsley, pepper, cayenne and ginger)
  • optional: pinch of salt
Method
  1. Mix the dry ingredients (flour, oats, baking powder, nutritional yeast) together.
  2. Add in the wet ingredients (tofu, water/milk)
  3. Stir in the sundried tomatoes, herbs & spices
  4. Pour into a well-oiled pan and bake in a preheated oven at 180°C for 20-25 minutes.
  5. Cool and remove from pan.
  6. If you're going to stuff it, let it cool for a while and carefully cut from the edges before cutting the middle, which can be quite soft.

Strawberry-Matcha and Tomato & Herb Cookie Cakes
Moist and fluffy, sweet/savoury cookie-shaped cakes. Served with a pudding of cocoa-carob tofu mousse and banana slices, topped with cacao nibs and tahini.
 
Makes 8 small cakes
Ingredients
  • 3 heaped tbsp (about 1/3 cup) wholewheat spelt flour (or other flour)
  • 3/4 tsp baking powder
  • 3 tbsp pureed silken tofu (or yoghurt)
  • 3-4 tbsp water/milk

Strawberry Matcha Cakes
  • 2 tbsp finely diced strawberries
  • 2 tsp matcha powder
  • 1/2 tsp vanilla essence
  • 1/2 tsp cinnamon
  • stevia or other liquid sweetener to taste

Tomato & Herb Cakes
  • 1 tbsp chopped sundried tomatoes
  • 1 tbsp chopped walnuts
  • 1 tbsp water
  • 2 tsp nutritional yeast
  • pinch of chili flakes, dried parsley, black pepper & ground ginger
Method
  1. Mix the first 4 ingredients together. Divide batter into 2.
  2. For the Strawberry Matcha Cakes: To 1/2 of the batter, add the next 5 ingredients. Scoop into well oiled muffin tin (makes 4).
  3. For the Tomato & Herb Cakes: To other 1/2 of the batter, add the last 5 ingredients. Scoop into well oiled muffin tin (makes 4).
  4. Bake in a preheated oven at 180°C for about 15-18 minutes.

Vanilla Chocolate Chip Cookie Cake
Stuffed with apple slices & carob tofu mousse, topped with a strawberry, hemp hearts and tahini. I didn't have chocolate chips so I used cacao nibs.. but choc chips will be better since cacao nibs don't really melt!

 Serves 1
Ingredients
  • 3 tbsp wholewheat spelt flour (or other flour)
  • 1 tbsp rolled oats (or omit and use 1 more tbsp flour)
  • 3/4 tsp baking powder
  • 3 tbsp pureed silken tofu (or yoghurt)
  • 3-4 tbsp water/milk
  • 1/2 tsp vanilla essence
  • stevia to taste, or if using other liquid sweetener reduce water by same amount (I would suggest at least 11 drops stevia/1 tbsp maple syrup for this)
  • 1 tbsp cacao nibs/chocolate chips
Method
  1. Mix the dry ingredients (flour, oats, baking powder, choc chips) together.
  2. Add in the wet ingredients (tofu, water/milk, vanilla essence, stevia/sweetener)
  3. Pour into a well-oiled pan and bake in a preheated oven at 180°C for 20-25 minutes.
  4. Cool and remove from pan.
  5. If you're going to stuff it, let it cool for a while and carefully cut from the edges before cutting the middle, which can be quite soft.

Red Velvet Tofu Cake
This turned out too moist in the middle, because I added too much cocoa powder (3/4 tbsp) and ended up having to keep on adding beetroot shreds (3 heaped tbsp) to get a redder colour.. I'll be trying this again some other time! ☺

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