Ingredients
Preparation
Step 1 Preheat the oven to 180°C top and bottom heat.
Step 2 Put the tofu together with almond drink, agave syrup, rapeseed oil, lemon juice, vanilla pudding powder and vanilla in a stand mixer and puree at high speed until creamy (alternatively use a hand blender).
Step 3 In a mixing bowl, mix flour and sifted baking powder.
Step 4 Gradually mix the tofu mixture into the dry ingredients, stirring with a fork or whisk.
Step 5 Coat a baking pan (approx. 30 x 30 cm) thinly with rapeseed oil. Pour the dough into the mold and smooth it out.
Step 6 Spread the blueberries on the dough and press them in lightly.
Step 7 Bake in the oven for 25-30 minutes. Use a chopstick to check whether the cake is ready.
200 g Natural tofu
200 ml Unsweetened almond drink
60 g Agave syrup
20 g Rapeseed oil
1 tbsp Lemon juice (15 ml)
1 pack. Vanilla pudding powder (37 g)
Some Vanilla powder
150 g Wholemeal flour
1/2 Pack baking powder (8 g)
1/2 tsp Rapeseed oil (3 g)
200 g Blueberries (fresh or frozen, thawed)