Cranberry Almond Streusel Christmas Cake {Vegan}
Ingredients
- 2 C vegan Sugar
- 3/4 C Silken or Soft Tofu blended until smooth
- 12 Tbl vegan Butter such as Earth Balance
- 1 tsp Pure Almond Extract
- 2 tsp Pure Vanilla Extract
- 2 C All-Purpose Flour
- 12 oz. Frozen Cranberries thawed
- Topping:
- 1 C Sliced Almonds
- 4 Tbl vegan Butter
- 1/2 C All-Purpose Flour
- 1/2 C vegan Sugar
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, beat sugar and tofu for about 5 minutes until light and fluffy. Add the butter, vanilla and almond extracts and continue to beat for another 2 minutes. Gradually add flour and beat until combined.
- Fold in cranberries by hand.
- Spray a 9x 13 pan with cooking spray and evenly spread the batter.
- Combine the flour and sugar in a bowl and set aside. Melt the butter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before cutting.
Shweta says
Hi,
I want to try out this recipe since it sounds good and looks fairly simple. But I see no mention of baking soda and baking powder and I have never used silken tofu in a cake. Does the tofu eliminate the need of additional leavening agents? Please let me know! Thanks!
Shweta
aimee says
Hi Shweta, the tofu is used as an egg replacer in this cake, so you could potentially use applesauce, cashew cream (soaked and pureed cashews) or any egg replacer equal to 3/4 of a cup. I use tofu in recipes like this because it doesn’t affect the flavor but I definitely think it’s safe to experiment with other ingredients in this recipe. I would love to hear back how it turned out for you 🙂
Shweta says
Hi Aimee,
Thanks for the prompt reply! 🙂
I used mashed banana as the egg replacer and halved the recipe. It turned out superb! Thanks so much for a lovely recipe!
Warm regards,
Shweta
PS: I added 1tsp of baking powder since I wasn’t too sure about the banana.