These cakes are delightful treats for breakfast or afternoon tea. If you do not have 4" springform pans, other small oven-proof dishes such as souffle dishes will suffice, or use 2 9"x5" loaf pans and increase the baking time to 45 minutes.
Makes 6 4" cakes
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 12.3-ounce box soft silken tofu
- 1/4 cup fresh lemon juice
- 2 T. finely chopped lemon zest
- ½ cup dairy-free plain soy yogurt
- ½ cup (1 stick) dairy-free soy margarine
- 2 ½ cup unrefined cane sugar or white granulated sugar
- 3 cup all-purpose flour
- 1 t. baking soda
- ½ t. baking powder
- ½ t. salt
- Confectioners sugar, for dusting
Preparation:
1. Preheat the oven to 350 F. Lightly oil or grease (with dairy-free soy margarine) 6 4” spring-form pans, or alternatively, 2 9 x 5” loaf pans.
2. In a blender, process the tofu with the lemon juice until creamy. Add the zest and soy yogurt, and process until smooth. Set aside.
3. In a medium-sized bowl using an electric hand mixer, beat the dairy-free soy margarine with the sugar until fluffy, about 3-4 minutes. Add the tofu mixture, and beat until well combined.
4. In a small mixing bowl, sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet, mixing until just combined. Pour the batter into the prepared pans and bake for 25-30 minutes (45-50 minutes if using loaf pans), or until a toothpick inserted into the center of a cake emerges clean. Allow the cakes to cool on a wire cooling rack. Dust with confectioners sugar and serve.
