Best 4 Coconut Tofu Snack Cake Vegan Recipes

Craving a delectable vegan snack cake that bursts with tropical flavors? Look no further than coconut tofu snack cake! This innovative recipe combines the richness of tofu with the delicate sweetness of coconut to create a moist, tender cake that's sure to tantalize your taste buds. Whether you're a seasoned vegan baker or just starting out, this fool-proof recipe will guide you through every step, ensuring you create a culinary masterpiece that's both delicious and dairy-free. Get ready to embrace the symphony of flavors as you indulge in this delightful vegan treat.

Let's cook with our recipes!

COCONUT TOFU SNACK CAKE (VEGAN

Coconut Tofu Snack Cake (Vegan image

I sometimes buy dessert style tofu for the odd thing, but aside from smoothies I don't do much with it. I recently ran across a recipe using this tofu to make a dessert style cake - http://www.sunrise-soya.com/cms/recipe/desserts/easy-coconut-tofu-cake. I found that recipe OK, but not really what I was looking for. This recipe stems from that idea, but the end result is similar to a carrot cake, you could choose to ice it or not. A perfect accompaniment to afternoon coffee or tea, (hmmmm..breakfast?). :) I used mostly whole wheat, you can adjust as you wish - obviously the more whole grain you use the denser the cake is. You may also decide to up the sugar by about 1/4 cup all depending on just how sweet your sweet tooth is!

Provided by magpie diner

Categories Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup coconut oil, melted
1 1/2 cups flour (I use at least 1/2 whole wheat)
1/4 cup arrowroot (aka arrowroot powder or starch)
1/4 teaspoon sea salt
2 teaspoons baking powder
1/4 teaspoon baking soda
300 g coconut dessert tofu (I get them in a package that is 2 x 150g)
3/4 cup organic sugar
2 tablespoons vanilla soymilk (or other vegan milk)
1 cup unsweetened dried shredded coconut
1 teaspoon sugar

Steps:

Preheat oven to 350 degrees. Lightly grease a square baking pan (8x8 ish).
Melt the coconut oil so that it is completely liquid. I do this using the microwave on about half of it, and then mixing in other half which melts in and reduces the overall temperature. Set aside to cool (but not reharden).
In a bowl combine the dry ingredients - flour, arrowroot, salt, baking powder and baking soda. Set aside.
Empty the tofu into a large mixing bowl. Using a whisk, mix it with the sugar, and soy milk, followed by the oil which should be cooled down enough by now.
Add the dry ingredients into the wet, combine well but don't overmix. Fold in the shredded coconut.
Pour the batter into the prepared pan, sprinkle about a tsp of sugar overtop. Bake for about 35 minutes - do the toothpick test to be sure.

VEGAN COCONUT CAKE

Vegan Coconut Cake image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 1 (9-inch) cake

Number Of Ingredients 11

Ingredients

8 ounces silken tofu
1 pound plus 5 ounces sugar
2 cups coconut milk
12 ounces coconut flakes
1 cup canola oil
1 pound plus 4 ounces all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 pound soy margarine
1 pound powdered sugar, sifted
1/4 cup coconut milk

Steps:

Preheat the oven to 350 degrees F.
Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour.
For the icing, mix ingredients until incorporated. Spread on cooled cake.

BAKED CHOCOLATE TOFU CHEESECAKE

Baked Chocolate Tofu Cheesecake image

This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more plant-based diet.

Provided by Donna Hay

Categories HarperCollins Dessert Chocolate Tofu Cake Bake Dairy Free Vegan Coconut Peanut Free Freeze/Chill Wheat/Gluten-Free Vegetarian Birthday Christmas

Yield 12 servings

Number Of Ingredients 13

Ingredients

Base:
⅔ cup (50g or 1¾ oz) desiccated coconut
⅔ cup (160g or ½ oz) cashew butter
¼ cup (60ml or 2 fl oz) pure maple syrup
Filling:
500g (1 lb) silken tofu, at room temperature
⅔ cup (160g or 5½ oz) firmly packed brown sugar
200g (7 oz) dark (70% cocoa) chocolate, melted and cooled slightly
2 tablespoons cocoa powder
1½ tablespoons cornflour (cornstarch)
Toppings:
Blueberries, halved
Whipped coconut cream (optional)

Steps:

Preheat oven to 325°F. Line a 8½-inch round springform cake tin with non-stick baking paper. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.

BASIC WHITE CAKE (VEGAN)

Basic White Cake (Vegan) image

This basic vegan cake recipe can be used to make a variety of delicious desserts. Free of dairy and egg and with less sugar, it's a "healthier" cake. Can turn this into a nice Apple Cake (the instructions for this variation below) and I'm sure there are many other creative ways to use this cake recipe.From "The Best of Silver Hills" cookbook. Enjoy!

Provided by Enjolinfam

Categories Dessert

Time 1h

Yield 1 8, 10 serving(s)

Number Of Ingredients 11

Ingredients

1 cup raw cashews
2/3 cup water or 2/3 cup soymilk
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons egg substitute
1 teaspoon lemon juice
1 cup unbleached white flour
2 1/2 teaspoons baking powder
2 large apples (optional)
icing sugar, to your liking (optional)

Steps:

Preheat oven to 350 degrees F.
Place cashews and water into blender and blend until very smooth.
Add sugar, salt, vanilla, egg replacer and lemon juice and blend again.
Pour blended ingredients into a large mixing bowl. Add flour and baking powder and mix until well combined.
Pour batter into a 8"x8" cake pan that has been lightly sprayed with vegetable oil. Bake for 35 to 40 minutes or until done.
Remove from oven and allow to cool.
Frost or decorate as desired and serve.
APPLE CAKE VARIATION:.
Same directions as above except once patter is in the cake pan peel, quarter and core two large apples. Cut part way through the top of each apple quarter so that it fans out. Place the apple fans evenly across the top of the batter.
Put in the oven and follow same baking instructions.
Cool and sprinkle with icing sugar and serve.

Nutrition Facts : Calories 184.6, Fat 6.5, SaturatedFat 1.3, Sodium 212.1, Carbohydrate 29.4, Fiber 0.8, Sugar 15.8, Protein 3.5

Tips:

For a richer flavor, use full-fat coconut milk.

If you don't have coconut sugar, you can use brown sugar or granulated sugar.

To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.

Let the cake cool completely before frosting it. This will help the frosting set properly.

Garnish the cake with shredded coconut, toasted coconut flakes, or fresh fruit before serving.

Conclusion:

This coconut tofu snack cake is a delicious and healthy treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its moist texture, sweet coconut flavor, and creamy frosting, this cake is sure to be a hit. So next time you are looking for a sweet snack or dessert, give this coconut tofu snack cake a try. You won't be disappointed!