Vegan Pound Cup Cake –

1/2 cup vegan butter, softened
1 1/2 cups granulated or raw sugar
6 ounces (one half of a box) plain or low fat Silken firm tofu (blending or processing first assures no lumps)
2 cups unbleached all-purpose flour
1/2 cups water
2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder

* For More cupcakes add another

1 cup of flour

1/2 cup canola oil (apple sauce is healthier)

1/2 cup of sugar

3/4 cup of milk

1Tbsp B. Powder

Preheat oven to 350 degrees. Lightly grease a 5 x 9″ loaf pan. Cream together butter and sugar with an electric mixer on medium speed until fluffy.DSC02757 In vitamix throw in tofu, water, extract and salt until well combined. Then add the mixture from the vitamix in with flour mixture.DSC02775  Add 1 cup flour and, with mixer on low, mix just until incorporated.DSC02776 End with remaining cup of flour and baking powder. Increase speed to medium and beat for 1-2 minutes. Use an ice cream scooper to get even portions into a cupcake pan.DSC02781 Place on the center rack of the oven and bake for 20-25 minutes.

This was a variation from Peta’s cookbook Vegan Baking.2013-05-24 12.43.10(1)


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