If you have some tofu leftovers, do you know that you can use them in a delicious sponge cake? I would never have thought that, but hey, here you have it, a soft, tender and lemony cake perfect for breakfast or for afternoon tea or whenever you prefer.
Ingredients:
- 130 g tofu
- 50 ml sunflower oil
- 190 ml vegetal milk
- 1 lemon (zest and juice)
- 150 g sugar
- 225 g flour
- ¼ ts salt
- 1 ½ ts baking powder
- ¼ ts bicarbonate
[for the glaze]:
- 1 cup icing sugar
- 1 tbs vegetable milk
- 1 tbs lemon juice
Instructions:
- Preheat oven to 180ºC and lightly grease a round cake pan lined with baking paper and sprayed with non-stick spray.
- In a large bowl sift together flour, baking powder, bicarbonate of soda and salt. Add the lemon zest and sugar and whisk together.
- Blend the tofu, sunflower oil, vegetable milk and and 1 ½ tablespoon of lemon juice in a mixer until smooth. Put the mixture into the bowl with the dry ingredients. Mix just until combined.
- Pour the batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cook the cake in the pan for 10 minutes, then move to a cooling rack.
- For the glaze, combine all the ingredients in a bowl and whisk until smooth. Once the cake is cool, pour the glaze on top of it.
Recipe notes:
- You can use any kind of vegetable milk. I tried with almond milk and with soya milk and prefer the second one as the almond milk gives the cake a heavier consistency and affects the lemony flavour.
- The glaze is not mandatory, but it adds that extra lemony flavour that makes this cake absolutely delicious.
Did you make this recipe? Tag @vegan.cork on Instagram!
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