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!
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