Vegan Cashew Coffee Cake with Vegan Icing

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Nutritional Info

Servings Per Recipe: 24
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

View full nutritional breakdown of Vegan Cashew Coffee Cake with Vegan Icing calories by ingredient

Introduction

When you are craving an extra treat or when you want to make your non-vegan friends into instant converts. When you are craving an extra treat or when you want to make your non-vegan friends into instant converts.

Minutes to Prepare: 60

Minutes to Cook: 30

Number of Servings: 24

Ingredients

Cashew Coffee Cake

3 1/2 cups whole wheat pastry flour

1 1/2 cups dried cane juice (or organic vegan sugar or rice syrup or agave nectar)

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1 cup canola oil

2 cups coffee

1 tbsp vanilla

1 tbsp lemon juice (fresh squeezed if possible)

2 tbsp coffee royale (or coffee liquer)

Icing

1/2 cup soft tofu

1/2 cup cashew butter

1/4 cup canola oil

1/2 cup rice syrup (or other sweetener)

1/2 cup dried cane juice (apple juice also works)

Directions

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.