Pumpkin Tofu Cake


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A rich and delicious pumpkin cake perfect for those fall months!

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Chicago, IL


  • 1 1/4 C. oat bran
  • 1 C. apple juice concentrate
  • 2 C. canned pumpkin
  • 1 lb. tofu
  • 1 C. fat-free egg substitute or 8 egg whites
  • 1/2 C. maple syrup
  • 1/4 C. flour
  • 1 Tbs. vanilla extract
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger

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Preheat oven to 325 degrees. Line a 10-inch cake pan with parchment paper. Combine the oat bran and apple juice concentrate. Press into the base of the cake pan. In the bowl of a food processor, combine the pumpkin, tofu, egg substitute or egg whites, maple syrup, flour, vanilla, cinnamon, and ginger. Mix for 1-2 minutes. Pour this mixture over the oat bran/juice mixture and level the surface. Set the cake pan in a large pan, pour in hot water to within 2 inches of the top of the cake pan, and bake for 40-50 minutes. Allow to cool for 20-25 minutes and refrigerate for 2 hours before serving.

Nutritional Information: Serving size: 1 slice (1/10 of cake), Calories: 164, Fat: 2.5 g, Cholesterol: 0 mg, Protein: 6 g, Fiber: 2 g, Sodium: 60 mg

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