Tofu & Blueberry Cake


I prepared this cake for the sixtieth birthday of my mother, who is a macrobiotic, therefore she certainly appreciates vegan desserts. 🙂 The cake was very decorative and won a great success from all the family. 🙂

As regards to the taste, be careful, I recommend the cake only to those who are accustomed to the taste of tofu in so large amounts … because it tastes of soy a lot … 🙂 I found out though, during the preparation, how the situation improves with some lemon added. The more lemon you add, the less taste of soy you perceive. I took the recipe from a Hungarian vegan blog.
I recommend you to try this wholewheat sponge cake, as is excellent, I’ve done it so many times, is my favourite among the basic recipes.

Sponge cake (for a 26cm diam cake tin)
250 gr wholewheat spelt flour (this time I used 150 gr of wholewheat spelt flour + 100 gr 00 flour, but you can easily use 100 of wholewheat flour)
5 tablespoons sunflower oil
100 gr of sugar cane
250 ml of rice milk
1 packet of cream of tartar
1 teaspoon of baking soda
Tofu and blueberries cream:
900 g tofu
grated zest of 2 lemons
juice of 1 lemon
10 tablespoons of brown sugar
250 g blueberries or other berries
150 gr of blueberry jam
250 ml of vegetable whipping cream (rice or oatmeal)
200 ml of rice milk
2-3 teaspoons of agar agar
mint leaves + sliced almonds for garnish

To prepare the sponge cake, mix all ingredients using a food processor until the mixture is very soft. Pour it into a lightly oiled cake tin, bake at 200 degrees for about 20 minutes, after 10 minutes lower the temperature to 170-180 °. Allow for it to cool.
For the filling, mix the tofu in a blender with all ingredients (except fruit + agar agar). Pour the cream into a saucepan and start heating it. Combine the agar agar with 1-2 tablespoons of brown sugar, add it to the cream and bring to a boil, stirring constantly. Add the fruit at the end.
Brush the sponge cake with blueberry jam, then pour the cream over. Put in refrigerator for at least 4-5 hours, it’s better if prepared the day before.
Before serving, garnish with almonds, blueberry jam and mint leaves.
Note: When you add lemon and sugar, I suggest you to taste it, to find the taste suitable for you 🙂

Chef: Judit from VeganBlog

  1. EleonoraNW3 4 September 2010 at 15:17

    This is TRULY AMAZING!! I’ve tried to use tofu to make a vegan cheese cake, and came out pretty good…but this is breathtaking! your mother must have been happy 🙂

  2. Mimì 8 September 2010 at 07:31


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