Tofu Sticky Date Cake
Tofu Sticky Date Cake
Ingredients
- 200 g pitted dates, soaked in just enough hot water to cover
- 300 g silken tofu
- 1 1/2 cups self-raising flour
- 1/2 cup brown sugar
- 1/2 cup caramel protein powder
- as needed caramel sauce, for frosting, optional
Instructions
- 1
Preheat the oven to 175°C / 350°F and line a cake or loaf tin with parchment paper.
⏱️ 5 min•🌡️ 175
- 2
Place the pitted dates in a heatproof bowl and pour just enough hot water over them to cover. Let them soak for 10–15 minutes until they are softened.
⏱️ 15 min
- 3
Once the dates are soft, carefully pour them along with the soaking water into a blender. Add the silken tofu to the blender.
⏱️ 2 min
- 4
Blend the mixture on high speed until it is completely smooth and no date chunks remain.
⏱️ 3 min
- 5
In a separate large bowl, combine the self-raising flour, caramel protein powder, and brown sugar. Whisk these dry ingredients together until well combined.
⏱️ 3 min
- 6
Pour the blended tofu and date mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon until everything is just combined. Be careful not to overmix.
⏱️ 2 min
- 7
Transfer the batter evenly into the prepared cake or loaf tin.
⏱️ 1 min
- 8
Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 175
- 9
Allow the cake to cool completely in the tin before removing. If desired, frost with a caramel sauce of choice before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu Sticky Date Cake
- 200 g pitted dates, soaked in just enough hot water to cover
- 300 g silken tofu
- 1 1/2 cups self-raising flour
- 1/2 cup brown sugar
- 1/2 cup caramel protein powder
- as needed caramel sauce, for frosting, optional
Instructions
- 1
Preheat the oven to 175°C / 350°F and line a cake or loaf tin with parchment paper.
⏱️ 5 min•🌡️ 175 - 2
Place the pitted dates in a heatproof bowl and pour just enough hot water over them to cover. Let them soak for 10–15 minutes until they are softened.
⏱️ 15 min - 3
Once the dates are soft, carefully pour them along with the soaking water into a blender. Add the silken tofu to the blender.
⏱️ 2 min - 4
Blend the mixture on high speed until it is completely smooth and no date chunks remain.
⏱️ 3 min - 5
In a separate large bowl, combine the self-raising flour, caramel protein powder, and brown sugar. Whisk these dry ingredients together until well combined.
⏱️ 3 min - 6
Pour the blended tofu and date mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon until everything is just combined. Be careful not to overmix.
⏱️ 2 min - 7
Transfer the batter evenly into the prepared cake or loaf tin.
⏱️ 1 min - 8
Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 175 - 9
Allow the cake to cool completely in the tin before removing. If desired, frost with a caramel sauce of choice before slicing and serving.
⏱️ 10 min