Vegan Cashew Coffee Cake with Vegan Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Cashew Coffee Cake3 1/2 cups whole wheat pastry flour1 1/2 cups dried cane juice (or organic vegan sugar or rice syrup or agave nectar)1 tsp baking powder1 tsp baking soda1/2 tsp cinnamon1 cup canola oil2 cups coffee1 tbsp vanilla1 tbsp lemon juice (fresh squeezed if possible)2 tbsp coffee royale (or coffee liquer)Icing1/2 cup soft tofu1/2 cup cashew butter1/4 cup canola oil1/2 cup rice syrup (or other sweetener)1/2 cup dried cane juice (apple juice also works)
Makes 24 2 inch pieces
Instructions for cake
Mix wet and dry well and bake for 30 minutes in a 12-1/2" x 9" x 1-1/2" rectangular cake pan.
Allow cake to cool for 10 minutes then pour and spread icing on top.
Instructions for Icing
Put tofu and cashew butter in the blender, heat the remaining ingredients in a pan and then blend everything for a couple of minutes. Pour over cake. Refrigerate.
Number of Servings: 24
Recipe submitted by SparkPeople user THEOTHERHALF.
Instructions for cake
Mix wet and dry well and bake for 30 minutes in a 12-1/2" x 9" x 1-1/2" rectangular cake pan.
Allow cake to cool for 10 minutes then pour and spread icing on top.
Instructions for Icing
Put tofu and cashew butter in the blender, heat the remaining ingredients in a pan and then blend everything for a couple of minutes. Pour over cake. Refrigerate.
Number of Servings: 24
Recipe submitted by SparkPeople user THEOTHERHALF.
Nutritional Info Amount Per Serving
- Calories: 297.6
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 172.2 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 2.3 g
- Protein: 3.5 g
Member Reviews
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TREEHUGGER73
Jessica - your wet ingredients are:
canola oil
coffee
vanilla
lemon juice
coffee royale
Agave Nectar if using
Your dry ingredients are:
flour
sugar if using instead of agave nectar
baking powder
baking soda
cinnamon
Mix all wet together
then in separate bowl mix dry
Add wet to - 7/23/08