Ooh, I've never tried using tofu in a cake before, it must make it nice and moist, yum! What's the amount of sugar needed? It says 0g??
Hungry Jenny
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VEGAN TOFU LEMON CUPCAKES
This is a slightly different version of the Japanese style vegan tofu cupcake I'm going to introduce next! Ingredients
- Tofu (kinu tofu): 180 g
- Sugar (of your choice): 30 g
- Soy milk: 3 tablespoons
- Lemon juice: 1 tablespoon
- Olive oil: 2 tablespoons
- Flour (use chestnut flour if you are wheat allergic): 160 g
- Baking powder: 2 teaspoons
- Grated lemon skin: 1 whole lemon
- Dried English tea leaves, finely chopped ( the contents of 1 tea bag is adequate)
Directions
- -Mix flour and baking powder well.
- Mix soy milk and lemon juice separately and and set apart.
- -In a large bowl drop in the tofu and sugar. Mix well until you obtain a smooth paste. Add the soy milk, lemon juice and olive oil. Mix the lot thoroughly with a whisker.
- -Add the all flour and baking powder mixture and mix in with a spatula until floury lumps have disappeared, but donât mix too much!
- -Pour mixture into cups and sprinkle them with grated lemon skin and dried tea.
- -Bake inside oven for 16 minutes at 190 degrees Celsius.
- If you make mini cupcakes, 12 minutes should sufficient.
- keep looking at the colour of your cupcakes!
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