Tahena's Vegan No Oil Friendship Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* Rooster Brand Firm Tofu, 90 gram(s) * Tahena's Vegan Oat Milk Yogurt, .33 cup * **Flax Seed Meal (ground flax), 3 tbsp * *Whole Wheat Flour, 2 cup * *Organic cane sugar, 24 tsp * Cinnamon, ground, 2 tsp * Vanilla Extract, 2 tsp * Baking Soda, 1.5 tsp * Baking Powder, 2 tsp * Water, tap, 11 fl oz * Apples, fresh, 3 cup, quartered or chopped
Ingredient Tips:
Aluminum Free Baking Powder. Use ½ tsp cream of tartar, ¼ tsp baking soda, ¼ tapioca starch = 1 tsp baking powder with no alum in it.
EGG FREE: use 3 table spoons of ground up flax seed (blender works for this) with 6 tablespoons of warm water. Mix and let sit for 5 min. This equals one egg.
Add to the starter you have from your friend ( or email me for how to make your own)
1/3 Cup of Tofu
1/3 Cup of vegan yogurt
3 TBSP Flax seed (egg substitute)
6 TBSP warm water (egg substitute)
2 Cups of Whole Wheat Flour
1/2 Cup of Organic Cane Sugar
1 ½ TSP of Cinnamon
2 TSP of Vanilla
1 ½ TSP of Baking Soda
2 TSP of Baking Powder
½ Cup warm water
Put tofu and vegan yogurt in food processor, and process until smooth – this is your oil substitute. Put in a big mixing bowl with all other ingredients and combine well.
Fold in up to 3 cups (min 1 cup) of all or any combination of
1 Cup Chopped Apple
1 Cup of Raisins
1 Cup of Chopped Nuts
Or you can add 1 cup of vegan chocolate chips, shredded carrots, zucchini or a wide variety of things. You are only restricted by your own imagination (and tastes).
Preheat oven to 350 Deg F. If oven runs hot/cold please use a thermometer to check your ovens heat.
Put batter in 3 greased 8 x 4 Loaf Pans, or 30 medium muffins, or 12 muffins and one loaf. Or one large round cake pan.
*For Muffins – bake 20 minutes
*For Loaves – bake 40 – 45 min
(Do the skewer test to confirm)
Allow to Cool 10 minutes before removing from pans.
Made one 12 inch round cake weighing in at 1220 grams.
Which made 12 servings. The values for this recipe are based on 3 cups of apples added.
Number of Servings: 12
Recipe submitted by SparkPeople user LADY_TAHENA.
Aluminum Free Baking Powder. Use ½ tsp cream of tartar, ¼ tsp baking soda, ¼ tapioca starch = 1 tsp baking powder with no alum in it.
EGG FREE: use 3 table spoons of ground up flax seed (blender works for this) with 6 tablespoons of warm water. Mix and let sit for 5 min. This equals one egg.
Add to the starter you have from your friend ( or email me for how to make your own)
1/3 Cup of Tofu
1/3 Cup of vegan yogurt
3 TBSP Flax seed (egg substitute)
6 TBSP warm water (egg substitute)
2 Cups of Whole Wheat Flour
1/2 Cup of Organic Cane Sugar
1 ½ TSP of Cinnamon
2 TSP of Vanilla
1 ½ TSP of Baking Soda
2 TSP of Baking Powder
½ Cup warm water
Put tofu and vegan yogurt in food processor, and process until smooth – this is your oil substitute. Put in a big mixing bowl with all other ingredients and combine well.
Fold in up to 3 cups (min 1 cup) of all or any combination of
1 Cup Chopped Apple
1 Cup of Raisins
1 Cup of Chopped Nuts
Or you can add 1 cup of vegan chocolate chips, shredded carrots, zucchini or a wide variety of things. You are only restricted by your own imagination (and tastes).
Preheat oven to 350 Deg F. If oven runs hot/cold please use a thermometer to check your ovens heat.
Put batter in 3 greased 8 x 4 Loaf Pans, or 30 medium muffins, or 12 muffins and one loaf. Or one large round cake pan.
*For Muffins – bake 20 minutes
*For Loaves – bake 40 – 45 min
(Do the skewer test to confirm)
Allow to Cool 10 minutes before removing from pans.
Made one 12 inch round cake weighing in at 1220 grams.
Which made 12 servings. The values for this recipe are based on 3 cups of apples added.
Number of Servings: 12
Recipe submitted by SparkPeople user LADY_TAHENA.
Nutritional Info Amount Per Serving
- Calories: 154.9
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 239.5 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 4.5 g
- Protein: 4.4 g
Member Reviews