Gingerbread Cake with Lemon Crème Topping
This low-fat vegan cake is incredibly delicious served warm from the oven and topped with a cool lemon tofu crème. Using fresh ginger makes a great difference in its taste. I prefer this cake without the nuts and raisins, but others enjoy the texture and sweetness they add. Either way, this flavorful cake is sure to become a favorite of yours
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan with canola oil spray.
Step 2
Sift the barley flour, oat flour, cinnamon, allspice, cloves, and baking powder together in a large bowl. In a food processor, blend the tofu, canola oil, agave nectar, molasses, and ginger until smooth and creamy, about 1 to 2 minutes. Add the soy milk and blend well. Fold in the pecans and raisins if using. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a cooling rack, and serve warm with the lemon crème. This cake must be stored in the refrigerator as tofu can spoil at room temperature.
