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Instead of using eggs, this easy vanilla pound cake with lime glaze calls for silken tofu. It’s a good substitute for vegan baked goods that results in a moist, soft-textured cake.
The recipe is adaptable, if you don’t have limes on hand, simply use lemons or orange as any citrus goes well with pound cake.
Vanilla Pound Cake with Lime Glaze
INGREDIENTS
VANILLA POUND CAKE
5 oz. silken tofu, drained
2/3 cup sugar
1/4 cup canola oil
1/4 cup vanilla soymilk
2 tsp. vanilla extract
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Lime Glaze:
1/3 cup confectioners’ sugar
1 Tbs. lime juice
DIRECTIONS
To make Vanilla Pound Cake:
Preheat oven to 350F. Coat 9 x 5 inch loaf pan with cooking spray.
Blend tofu, sugar, oil, soymilk and vanilla extract in food processor until smooth.
Whisk together cake flour, baking powder, baking soda and salt in large bowl.
Fold in tofu mixture. Pour into loaf pan, and bake 30 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes, then turn out and cool on wire rack until just warm.
To make Lime Glaze:
Whisk together sugar and lime juice in small bowl until smooth. Drizzle over top of cake. Cool cake completely before serving to allow glaze to set.
Source: http://www.yumsugar.com/6925225
SILKEN TOFU
Silken tofu, also called soft, silk or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. Because of this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.
Both silken and regular tofu can be found in soft, medium, firm and extra firm consistencies. They are made from the same ingredients, but they are processed slightly differently, and are not interchangeable in a recipe.
