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Carrot Apricot Tofu Cake

By 11:23 , , , , , ,

Carrot Apricot Tofu Cake with a 'Cream Cheeze Frosting' topped with rich black tahini, frozen blueberries, frozen raspberries, hemp hearts and shredded coconut.

It's my first time baking a carrot cake of some sort! It turned out not bad ☺ Moist, slightly fluffy. Perhaps it could use a pinch of salt. This is based on my usual tofu cake recipe.

The 'Cream Cheeze Frosting' was interesting.. kinda more like a pudding XD The mix of ingredients sounds weird but I find that it tastes good ;) And psyllium husk is amazing :O

Carrot Apricot Tofu Cake
Serves 1

  • 1/3 cup wholewheat flour
  • 3/4 tsp baking powder
  • a dash each of cinnamon, nutmeg and ground ginger
  • 4 tbsp pureed silken tofu
  • 3 tbsp carrot shreds
  • 1/2 tsp vanilla essence
  • stevia to taste (I used 11 drops = sweetness of 1 tbsp maple syrup) or other liquid sweetener
  • 2 finely chopped unsulphured dried apricots
  1. Mix the flour, baking powder and spices together.
  2. Add in the tofu, carrot shreds, vanilla essence, sweetener and dried apricots. Stir until well combined.
  3. Pour into a well oiled pan/ramekin and bake in a preheated oven at 150 deg C for about 20 mins
  4. Remove from pan and leave to cool.

'Cream Cheeze Frosting'
Just enough for this cake

  • 4 tbsp pureed silken tofu
  • 2 tsp psyllium husk
  • 1/2 tsp nutritional yeast
  • sweetener to taste (1 used 7 drops stevia = sweetness of 2 tsp sugar)
  • 1 tbsp or more water to desired consistency
  1. Stir the first 4 ingredients together and leave to sit for at least 10 minutes.
  2. Add water if you find it too thick.
  3. Enjoy! ☺

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  1. Yum.. yum... :-) Better than restaurant standard.