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Bryanna’s Almost Fat-Free Lemon Poppy Seed Bundt Cake
Posted By ffvhelper On February 25, 2010 @ 9:34 pm In Desserts & Sweets | 4 Comments
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 10×15″ 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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