Ingredients:
1 ½ cups unrefined cane sugar
⅓ cup non dairy margarine
½ cup silken tofu, blended
1 ⅓ cups non dairy milk
2 ½ cups unbleached white flour
1 Tablespoon baking powder
2 tsp vanilla
1/2 tsp sea salt
Vanilla Frosting:
⅓ cup non dairy margarine
2 cups powdered sugar
1 tsp vanilla
4-6 Tb non dairy milk
Instructions:
- Cream together the sugar and margarine.
- Add the tofu, non dairy milk and vanilla and blend to combine.
- In a separate bowl, mix together the flour, salt and baking powder.
- Using a whisk to blend ingredients works well.
- Add the dry ingredients to the wet blend until just combined.
- Pour into two greased 9-inch round baking pans.
- Bakes at 350°F for 35-40 minutes, or until middle of top springs back when lightly touched.
- Allow to cool.
Frosting:
- Blend the powdered sugar and margarine together.
- Add the vanilla and non dairy milk, a little at a time, until you reached the desired consistency.
- Take one of the cake pans and remove the cake onto a plate.
- Apply about ⅓ cup frosting to the top.
- Place the other cake and place on top.
- Apply the rest of the frosting to the top and sides of the cakes.
- You can also add fruits to the middle and top layers, if desired.
*To make a gluten free version, replace the white flour with 1 ⅓ cups sorghum flour, ¾ cup sweet white rice flour, ¼ cup potato starch, and 2 teaspoon guar gum.
Recipe Courtesy of Chelsea Lincoln