Updated: Jun 24
Made from a delicious blend of silken tofu, julie mango and blueberry preserves. This delicate custard like cake, has a soft pudding texture, with crispy edges and the perfect amount of sweetness. And what's even better, it's packed with healthy protein and has no processed sugars. So if you're thinking of whipping up a scrumptious treat this weekend, this recipe is for you!
See below for the recipe and step-by-step videos.
1 Pack of Silken Tofu- I used Mori-Nu Lite Firm Silken tofu
1 Ripe Mango diced
3/4 C Coconut Milk- I used @Rolandfoods Canned Coconut Milk
2 tsp Pure Vanilla Extract
1/4 C Coconut Oil- I used Simply Natural Coconut Oil from @cgacaribbean
1 C Flour sifted
1 Tbl Baking Powder
1/2 tsp Baking Soda
1 tsp Apple Cider Vinegar
1/3 C Blueberry Fruit Preserves with no added sugar
Preheat oven to 350°F.
Add the tofu and diced mango to a mixing bowl, and cream together using a whisk or hand mixer.
When the tofu and mango mixture is creamy, continue to mix and slowly add the coconut milk, vanilla, apple cider and coconut oil. Then gently fold in the flour, baking powder, baking soda and salt. Mix together to incorporate all of the ingredients until it resembles a batter.
Add the blueberry preserves, or any other fruit preserves of your choice. Gently fold into the batter, making sure not to over mix to prevent the batter from changing colour.
Lightly Grease a springform banking pan with coconut oil and flour and pour in the batter. Smoothe the top or knock the pan on the counter to evenly distribute the batter and take out any air pockets.
Bake for 45 minutes until golden brown on the edges.
Tasty Tip: Slice and serve with a dollop of fruit preserves or vegan whipped cream.