Pumpkin Tofu Cake

Ingredients & Directions


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 tb Vanilla extract
2 ts Ground cinnamon
1/2 ts Ground ginger

Makes 1 cake (10 slices)

Preheat oven to 325 degrees F. 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.


Yields
1 Servings

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