Pineapple Bundt Cake Supreme


Serves: 16
Total Calories: 274

Ingredients

1 cup unbleached flour
1 1/2 teaspoons cream of tartar
1 tablespoon baking soda
1/4 teaspoon sea salt
1 1/2 cups whole wheat flour
1/2 cup wheat germ
2 tablespoons egg replacer
1/2 cup water
1 cup applesauce
1 cup brown sugar
1/2 cup light corn syrup
1/2 cup frozen pineapple juice concentrate thawed
1 teaspoon almond extract
10 1/2 ounces silken tofu, drained
2 tablespoons lemon juice
1 1/2 cups almonds ground
1 cup crushed pineapple drained

Directions:

Preheat oven to 350 F. Oil and flour a bundt pan.

Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl. Stir in whole wheat flour and wheat germ. Set aside.

In a small bowl, whisk egg replacer and water until foamy. Set aside.

In a large bowl, mix applesauce and brown sugar. Stir in corn syrup, juice concentrate, almond extract and egg replacer.

Place tofu in food processor and blend while gradually adding lemon juice through feed tube.

Fold dry ingredients into applesauce mixture alternately with tofu mixture. Gently stir in almonds and crushed pineapple.

Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes.

Turn out on a wire rack and let cool for 30 minutes. Slice and serve.

Hint: Place tofu on paper towels to absorb moisture and make sure it is thoroughly drained before blending.

Nutritional Facts:

Serves: 16
Total Calories: 274
Calories from Fat: 59

This Pineapple Bundt Cake Supreme recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.




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