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Title: Pumpkin Tofu Cake Categories: None Yield: 1 Servings 1 1/4 c Oat bran 1 c Apple juice concentrate 2 c Canned pumpkin 1 lb Tofu 1 c Fat-free egg substitute or 8 -egg whites 1/2 c Maple syrup 1/4 c Flour 1 tb Vanilla extract 2 ts Ground cinnamon 1/2 ts Ground ginger Makes 1 cake (10 slices) Preheat oven to 325 degrees F. Line a 10-inch cake pan with parchment paper. Combine the oat bran and apple juice concentrate. Press into the base of the cake pan. In the bowl of a food processor, combine the pumpkin, tofu, egg substitute or egg whites, maple syrup, flour, vanilla, cinnamon, and ginger. Mix for 1-2 minutes. Pour this mixture over the oat bran/juice mixture and level the surface. Set the cake pan in a large pan, pour in hot water to within 2 inches of the top of the cake pan, and bake for 40-50 minutes. Allow to cool for 20-25 minutes and refrigerate for 2 hours before serving. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert |