- 2 c white cake flour
- 4 tsp baking powder
- 1 ½ tsp salt
- ¾ c light maple syrup or (honey for nonvegans)
- 15 ¾ oz soft silken tofu
- 1 tsp vanilla extract
- ¾ tsp almond extract or orange extract
Preheat oven to 350 degrees. Sift together flour, baking powder and salt. In food processor or blender, mix together maple syrup, tofu, vanilla extract, and almond or orange extract if desired, until smooth. Add tofu mixture to flour mixture; stir until combined.
Pour into a nonstick or lightly oiled 9x5 inch loaf pan. Bake 30 to 35 minutes, or until golden and top springs to the touch. If needed, tent cake with aluminum foil during last 10 to 15 minutes of baking. Remove cake from pan; cool slightly on wire rack. While cake is still warm, wrap tightly in foil (this will prevent a hard crust from forming on cake).
Variations: Add 1 to 1 ½ tablespoons of finely slivered candied ginger to batter.
With left over tofu, make a fast, low fat dessert topping by mixing tofu in blender or food processor with 1 to 1 ½ tablespoons of maple syrup, ½ teaspoon vanilla extract, ½ teaspoon of grated orange rind and a dash ground nutmeg.