Blueberry Tofu Bundt Cake

Serves: 12
Total Calories: 225


2/3 cup canola oil
1/2 (12 1/2-ounce) box silken tofu (drained)
1 tablespoon sesame tahini or almond butter
1 teaspoon powdered stevia extract
2 tablespoons date sugar
2 tablespoons maple syrup
1/2 teaspoon imitation maple flavoring
1 teaspoon vanilla extract
1/4 cup lemon juice
3/4 cup unsweetened applesauce
1/2 cup soy milk or milk
1 3/4 cups whole wheat pastry flour
1 cup unbleached flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon guar gum
1/4 teaspoon cardamom
1/2 teaspoon salt
2/3 cup fresh or frozen , thawed blueberries


• Preheat the oven to 350°F. Oil and dust with flour a 10 to 12- cup bundt pan. Place a rack in the lower third of the oven.
• Mix the oil, tofu, tahini or almond butter, stevia extract, date sugar, maple syrup, maple flavoring, vanilla, lemon juice, applesauce, and soymilk or milk together in a blender until smooth.
• Sift the flours, leavenings, guar gum, cardamom, and salt together twice, and place in a large mixing bowl. Make a well in the dry ingredients, and pour in the blender mixture. Beat until well mixed (15 to 20 strokes). Stir in the blueberries.
• Spoon the batter into the pan and smooth the top with a spatula. Bake for 55 to 65 minutes or until a toothpick inserted in the cake comes out clean. Cover the pan with foil for the last 15 minutes if the top is getting too brown. Cool in the pan for 10 minutes, then turn onto a cooling rack. Top generously with warm Berry Sauce or Lemon Icing. Let the sauce or icing run down the sides of the cake.

Nutritional Facts:

Serves: 12
Total Calories: 225
Calories from Fat: 111

This Blueberry Tofu Bundt Cake recipe is from the Stevia Cookbook. Download this Cookbook today.

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