Tofu Lemon Cake

[Guest guest]

Tofu Lemon Cake

 

Blend in a blender until smooth and creamy:

1/2 pound tofu

1/2 cup fresh lemon juice

1/4 cup oil

Set aside

 

Sift together into a bowl:

1 1/2 cups GF white flour (white corn flour, tapioca starch, sweet rice flour)

1 1/2 tsp baking soda

1 tsp salt

 

Stir in:

34 cup water

1/3 cup oil

 

Add the tofu mixture and beat 300 strokes or 2-3 minutes with an electric mixer.

Pour into a well-oiled 9X13 inch pan and put in a preheated oven right away.

Bake for 35-45 minutes or until the edges pull away from the sides of the pan

and the top is a golden color. When the cake is cooled and turned out of the

pan, cut and serve.

 

- Deborah Flowers (modified by BL Olson

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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[Guest guest]

Brenda-Lee, would you use a combination of these flours in equal amounts?

Or could just one of these flours be used? Great sounding recipe! Thanks

for sharing!

 

LaDonna

 

 

> Tofu Lemon Cake

> Sift together into a bowl:

> 1 1/2 cups GF white flour (white corn flour, tapioca starch, sweet rice

flour)

[Guest guest]

I would use a blend LaDonna, maybe not in equal amounts, because the white corn

can be grittier, but you could also sub potato flour for that. Potato flour

makes great sponge cake. The other thing is if you use too much sweet rice,

things end up gummy. Since it is only 1/2 cup it probably would be okay to try

equal measure though.

 

BL