5 Minute Microwaveable Tofu Sponge Cake
5 Minute Microwaveable Tofu Sponge Cake
Ingredients
- 150 g silken tofu
- 1 egg
- 70 g rice flour
- 10 g sesame powder, (or cocoa, matcha)
- 2 1/2 tablespoons honey, up to 3 tablespoons, or more for sweeter
- 1 teaspoon baking powder
- as needed oil, for greasing
- as needed rice flour, for dusting, or microwave-safe parchment paper
Instructions
- 1
In a medium mixing bowl, mash the silken tofu thoroughly with a fork or whisk until it forms a smooth, lump-free paste.
⏱️ 1 min
- 2
Add the egg, 70 grams of rice flour, 10 grams of sesame powder (or cocoa/matcha powder), 2 1/2 to 3 tablespoons of honey, and 1 teaspoon of baking powder to the bowl with the mashed tofu.
⏱️ 1 min
- 3
Whisk all the ingredients together until the batter is completely smooth and well combined, ensuring no dry spots remain.
⏱️ 1 min
- 4
Prepare a microwave-safe bowl (approximately 4-6 inches in diameter). Lightly brush the inside surface of the bowl with oil. Alternatively, line the bowl with microwave-safe parchment paper.
⏱️ 1 min
- 5
If using oil, add a small amount of rice flour to the oiled bowl and rotate it to coat the entire inside surface evenly. Tap out any excess flour.
⏱️ 0.5 min
- 6
Pour the prepared cake batter into the coated or parchment-lined microwave-safe bowl.
⏱️ 0.5 min
- 7
Microwave the cake on high power for 3 1/2 to 4 minutes. Cooking time may vary slightly depending on your microwave's wattage. The cake should be set and spring back when lightly touched.
⏱️ 4 min
- 8
Carefully remove the cake from the microwave. Let it cool in the bowl for a minute or two before inverting it onto a plate. Serve warm and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
5 Minute Microwaveable Tofu Sponge Cake
- 150 g silken tofu
- 1 egg
- 70 g rice flour
- 10 g sesame powder, (or cocoa, matcha)
- 2 1/2 tablespoons honey, up to 3 tablespoons, or more for sweeter
- 1 teaspoon baking powder
- as needed oil, for greasing
- as needed rice flour, for dusting, or microwave-safe parchment paper
Instructions
- 1
In a medium mixing bowl, mash the silken tofu thoroughly with a fork or whisk until it forms a smooth, lump-free paste.
⏱️ 1 min - 2
Add the egg, 70 grams of rice flour, 10 grams of sesame powder (or cocoa/matcha powder), 2 1/2 to 3 tablespoons of honey, and 1 teaspoon of baking powder to the bowl with the mashed tofu.
⏱️ 1 min - 3
Whisk all the ingredients together until the batter is completely smooth and well combined, ensuring no dry spots remain.
⏱️ 1 min - 4
Prepare a microwave-safe bowl (approximately 4-6 inches in diameter). Lightly brush the inside surface of the bowl with oil. Alternatively, line the bowl with microwave-safe parchment paper.
⏱️ 1 min - 5
If using oil, add a small amount of rice flour to the oiled bowl and rotate it to coat the entire inside surface evenly. Tap out any excess flour.
⏱️ 0.5 min - 6
Pour the prepared cake batter into the coated or parchment-lined microwave-safe bowl.
⏱️ 0.5 min - 7
Microwave the cake on high power for 3 1/2 to 4 minutes. Cooking time may vary slightly depending on your microwave's wattage. The cake should be set and spring back when lightly touched.
⏱️ 4 min - 8
Carefully remove the cake from the microwave. Let it cool in the bowl for a minute or two before inverting it onto a plate. Serve warm and enjoy!
⏱️ 1 min