1 1/2 c Lf soymilk
3 tb Lemon juice
2 c All-purpose flour
2 ts Baking soda
2 ts Baking powder
1/2 ts Salt
1 pk (10.5 oz) extra firm lite
-silken tofu (Mori-Nu brand)
1 3/4 c Prune puree
1 1/2 c Honey
1 tb Vanilla
-PRUNE PUREE-
2 c Pitted prunes, chopped
3/4 c Boiling water
4 ts Vanilla (optional)
I got this recipe from a book from Marie Orser, ‘Luscious Low-Fat
Desserts’. It’s actually a recipe for brownies, but if you omit the cocoa
and use honey as the sweetener, it will easily pass for honey cake. The key
is to have really fresh baking soda (yes, it goes stale after being open
for about 2 mo. and doesn’t create as many air bubbles as is necessary to
make the cake batter rise).
The recipe uses prune puree and low-fat silken tofu instead of fat. Makes
one 9×13 pan.
Prune Puree: Pour boiling water over the prunes, stir, cover and let sit
until the mixture cools. Place in food processor with vanilla and puree
until smooth. Makes 2 1/2 cups and keeps refrigerated for weeks. Can be
substituted 1:1 for butter or marg in baking recipes.
Preheat oven to 350F. Lightly spray a 9×13″ baking spray with oil. Whisk
soymilk and lemon juice together and set aside for 5 min. Sift together the
next 4 ingredients in a large bowl.
Blend tofu until smooth in a food processor or blender. Add prune puree and
honey and blend. Blend in 1 cup of soy ‘buttermilk’ and vanilla. Add tofu
mixture to dry ingredients alternately with reserved 1/2 c of soy
‘buttermill’ and mix thoroughly.
Pour batter into prepared pan. Bake 40 min or until a toothpick inserted in
the centre comes out clean (I find I need about an hour). The cake has only
14% cff!
Yields
1 Servings
