Vegan - East Indian Spice Cake

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Recipe for topping to follow-

 

 

* Exported from MasterCook *

 

East Indian Spice Cake

 

Recipe By :Soy of Cooking - Marie Oser

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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vegetable cooking spray

3/4 cup soymilk lite

1 tablespoon lemon juice

1 cup whole wheat pastry flour

1 cup yellow cornmeal

1 cup Sucanat or brown sugar

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

3/4 teaspoon ground cardamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup lite silken tofu (firm) -- drained

1/3 cup prune puree

1/3 cup mild molasses

cinnamon

nutmeg

 

Preheat oven to 350F. Spray an 8-inch square or round pan with cooking spray.

Combine soymilk and lemon juice in small glass measuring cup; set aside. In a

large bowl, mix together the next 10 ingredients. Set aside. Place 1/2 cup

tofu in food processor, and blend; reserve the remaining tofu for topping. Add

prune puree, and blend. Add soymilk and molasses; blend until smooth. Fold

tofu mixture into dry ingredients. Pour into prepared pan. Sprinkle with

cinnamon and nutmeg. Bake 25 to 30 minutes or until toothpick inserted in

center comes out clean.

 

Description:

" This unique and delicious dessert is served with a delightful cream

topping. "

 

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Per serving: 44 Calories (kcal); trace Total Fat; (4% calories from fat); 1g

Protein; 9g Carbohydrate; 0mg Cholesterol; 86mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0