Tofu acts as an egg replacement in this moist, dense coffee cake sweetened with orange juice and applesauce. Everyone will be begging to take home the leftovers at your next brunch.
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Instructions
Preheat oven to 375ºF.
Sift together dry ingredients.
Process liquid ingredients in a blender or food processor until creamy.
Stir wet ingredients into dry. Batter will be thick. Fold in blueberries.
Oil two 9" cake pans. Pour batter into pans and bake until a toothpick inserted into the center comes out with a moist crumb (30-40 minutes).
Let cakes rest in pan for 10 minutes, then turn out onto a wire rack to cool completely (1 hour).
Nutrition Facts
24 servings per container
Serving size76 g
Amount per serving
Calories169
% Daily Value*
Total Fat 5.6g
8%
Saturated Fat 0.8g
5%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 142.6mg
6%
Total Carbohydrate 27.2g
10%
Dietary Fiber 2.56g
11%
Total Sugars 6.9g
Includes 4.4g Added Sugars
8%
Protein 4.4g
Vitamin D 0mcg
0%
Calcium 113.4mg
8%
Iron 1.5mg
10%
Potassium 130mg
2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
+ More
Fiber
Vitamins & Minerals
Whole Grains
− Less
Additives to Limit
Added Sodium
Added Sugar
+5-3=2
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![[NEW] Expert Chef Jodi's Blueberry Tofu Cake](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126802582.jpg)
