Bryanna's Almost Fat-Free Lemon Poppy Seed Bundt Cake

Recipe by Bryanna Clark Grogan

1 large bundt or tube cake or 18 cupcakes

This is a quite revolutionary cake recipe-- no eggs, no oil, no butter, no dairy. But it comes out quite light and moist. The only fat comes from the tofu and the poppy seeds, so 1/16th of the cake ( a good-sized slice) contains about 2.25 g fat and a cupcake contains about 2 g. A variation without the poppy seeds would contain about 1.2 g per slice, or 1 g per cupcake. Using a fat-reduced tofu will lower it still further.

This batter can be made into 24 cupcakes (bake 20 minutes) or a cake roll (1/2 recipe for 10x15" pan)-- bake 10 minutes.

IMPORTANT NOTES: Use pastry flour (unbleached or wholewheat) and don't substitute more wheat flour for the oat or barley-- you don't want too much gluten in this cake or it will be tough.

*Use a bundt or tube pan for even cooking in the middle. If you want frosting in the middle, you can slice it in half horizontally after cooling.  
*Use a hot glaze on the warm cake, or cool it covered with a clean tea towel to keep the outside moist

* It is actually better in texture, and the crust softens, after a day in the refrigerator, well-wrapped with plastic wrap.

Preheat the oven to 350 degrees F. Spray a bundt pan with non-stick spray, or grease and flour as usual.

Mix in food processor or blender until smooth:

1 lb. medium-firm tofu, drained
2 c. light unbleached sugar
1/4 c. lemon juice
2 T. lemon extract
1 tsp. vanilla

In a medium bowl mix (sift before measuring flour):

2 c. pastry flour (regular, unbleached or wholewheat)
2/3 c. oat or barley flour (oats can be ground in a dry blender)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/4 c. poppy seeds

In a small bowl mix with an egg beater or electric mixer until like softly mounded beaten egg whites:

2 T. plus 2 tsp. EnerG Egg Replacer
1/2 c. cold water

Pour the blended mixture into the flour mixture and mix as BRIEFLY but smoothly as possible, then fold in the beaten egg replacer mixture with a rubber spatula, folding it in thoroughly but GENTLY. Spoon it evenly into the prepared bundt pan.

Bake in the center of the oven for 45 minutes (cupcakes for about 25-- check with a toothpick). Test for doneness. Let cool in the pan on a rack for 5 minutes, then loosen sides and invert on the rack. Cool, covered with a clean tea towel.

If you like, glaze the warm cake with a sweet glaze while still warm. With or without glaze, you can frost with a lemon icing, refrigerate until the icing is firm, then cover with Saran Wrap and refrigerate. Best a day later. Slice carefully.

VARIATION: Omit poppy seeds and lemon extract; use 1 T. vanilla-- maybe a little almond extract-- for a plain "white" cake. Or use orange extract.  (Don't omit the lemon juice, though-- it has to react with the baking soda.)  

Or make it into a spice cake-- consult cookbook for amounts of spices. Use this as a general basic cake recipe to experiment with.

FOR CHOCOLATE CAKE, use 2/3 c. cocoa instead of the oat flour, use 2 T. vinegar and 2 T. water instead of the lemon juice. Omit the lemon extract and use 2 T. vanilla. Omit the poppy seeds. Use Lean Cocoa Frosting. GOOD!

from http://www.vegsource.com/talk/beginner/messages/1368.html

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