Pumpkin tofu cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Oat bran |
| 1 | cup | Apple juice concentrate |
| 2 | cups | Canned pumpkin |
| 1 | pounds | Tofu |
| 1 | cup | Fat-free egg substitute or 8 egg whites |
| ½ | cup | Maple syrup |
| ¼ | cup | Flour |
| 1 | tablespoon | Vanilla extract |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
Directions
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 <ajewell@...> on Jul 13, 1997