Ingredients

The following ingredients have 10 Servings
  • 1 3/4 cups all-purpose flour ((whole wheat pastry flour works too))
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces (1 cup by volume) silken tofu
  • 3/4 cup organic granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat coconut milk ((from a can))
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons finely chopped fresh rosemary

Instruction

  • Preheat the oven to 350°. 
  • Lightly oil a 9-inch loaf pan.
  • In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt.
  • Place the tofu, sugar, and vanilla into a separate, large mixing bowl. Beat together using an electric mixer on high speed, just until fully mixed, about 2 minutes (some small lumps are okay).
  • Add the coconut milk, lemon juice and zest. Beat about 1 more minute, until blended. 
  • Add the flour mixture, about 1/3 at a time, beating well between additions, until completely blended, adding the rosemary along with the last addition.
  • Transfer the mixture to the prepared loaf pan and smooth out the top with a spatula. 
  • Bake for 50-55 minutes, until a toothpick inserted into center comes out clean.
  • Transfer the cake to a cooling rack and allow it to cool completely before removing it from the pan.
  • Slice and serve.