Coconut Tofu Snack Cake (vegan

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1/4 cup coconut oil, melted
• 1 1/2 cups flour (i use at least 1/2 whole wheat)
• 1/4 cup arrowroot (aka arrowroot powder or starch)
• 1/4 teaspoon sea salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 300 g coconut dessert tofu (i get them in a package that is 2 x 150g)
• 3/4 cup organic sugar
• 2 tablespoons vanilla soymilk (or other vegan milk)
• 1 cup unsweetened dried shredded coconut
• 1 teaspoon sugar

Recipe

• 1 preheat oven to 350 degrees. lightly grease a square baking pan (8x8 ish).
• 2 melt the coconut oil so that it is completely liquid. i do this using the microwave on about half of it, and then mixing in other half which melts in and reduces the overall temperature. set aside to cool (but not reharden).
• 3 in a bowl combine the dry ingredients - flour, arrowroot, salt, baking powder and baking soda. set aside.
• 4 empty the tofu into a large mixing bowl. using a whisk, mix it with the sugar, and soy milk, followed by the oil which should be cooled down enough by now.
• 5 add the dry ingredients into the wet, combine well but don't overmix. fold in the shredded coconut.
• 6 pour the batter into the prepared pan, sprinkle about a tsp of sugar overtop. bake for about 35 minutes - do the toothpick test to be sure.