Though I have started writing a post about my blogging “pause” and the reasons, etc., it just seems like a lot more fun to come back with a tasty recipe! AND it’s Meatless Monday, so all the more better to begin this way!
I haven’t baked in a while (see blogging is not the only area I’ve been slacking), so I pulled out my all-time favorite vegan cookbook:
This is truly my “go-to” book for vegan recipes. The recipes are easy to follow, there’s all sorts of ideas in here and (the best part) I usually have all the ingredients I need already in my cupboard.
- 3/4 cup chopped walnuts
- 1 1/2 tsps ground sinnamon
- 2 cups sugar
- 3 cups all-purpose flour
- 2 tsps baking powder
- 1 1/2 tsps baking soda
- pinch salt
- 1 (12-ounce) package firm silken tofu, drained
- 2 tsps fresh lemon juice
- 1/2 cup canola (or other neutral oil)
- 1 1/2 tsps pure vanilla extrace
- 3/4 cup vegan margarine
- Preheat the oven to 350 degrees. Grease a tube pan (bundt cake pan) and set aside.
- In a small bowl, combine the walnuts, cinnamon, and 3/4 cup of the sugar and set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt and set aside.
- In a food processor or blender, combine the tofu, lemon juice, canola oil and vanilla. Blend until smooth.
- In a large bowl, combine the margarine with the remaining 1 1/4 cups sugar and beat with an electric mixer on high until light and fluffy.
Add in the flour mixture and the tofu mixture and beat on low speed until blended. Then increase the speed to medium and beat for 3 more minutes.
- Spread half of the batter in the prepared pan and sprinkle with half of the walnut mixture. Spread the remaining batter evenly over the top of this and sprinkle the remaining mixture over the batter.
Bake until firm and toothpick inserted in the center comes out clean – approximately 60 minutes.
Let cool in the pan for 10 minutes before inverting onto a wire rack to all the cake to cool completely.