Saturday, March 22, 2008

Almost Vegan Coconut Cake.....




I have never been vegetarian in my life until 2 years ago, whereby i started to follow my bf to the temple. Besides weekly prayers and chantings in the temple, i am also required to practice vegetarian on every lunar 1st and 15th of the month. In the beginning, i felt a bit uneasy to omit meat in my meals (though it's only for a day)...probably due the carnivorous genes in my family. But as time goes by, I begin to appreciate the V term in my life. There are literally tens of pages/webs if you Google about the pros of being a vegetarian. In my point of view, though it's good to practice vegetarian, I don't see any harm of having meat in your meals as long as the intake is in moderation.

Yesterday, as i looked through my recipe collection file, i saw this Coconut Cake recipe. This recipe was actually meant to be a vegan recipe, but i substituted one of the ingredients and so, I renamed this recipe as Almost Vegan Coconut Cake. If you like coconut, you'll definitely love this cake. It's moist, a little crunchy texture, and most importantly, the aroma of the coconut milk which played an important role in this vegan cake. Oh, don't get turnoff with the tofu in the ingredients...trust me, you won't even know it's actually there in the recipe as u consume the cake.

The only drawback of this cake is that i find it a bit too sweet for my taste bud. You may want to reduce the amount of sugar if you are health conscious or an-absolute-growing-waistline-hater.

Recipe (yields a 9 inch pan)
  • about 120g of soft tofu
  • 1 cup of coconut milk
  • 1 cup of dessicated coconut
  • 1 1/4 of cup sugar
  • 1/2 cup of vegetable oil (i substituted this with melted butter)
  • 2 1/2 cups of self raising flour

Methods

  1. Combine tofu, coconut milk, dessicated coconut, sugar and oil in a food processor. Blend thoroughly to a thick puree texture.

  2. Sift the self raising flour in a mixing bowl.

  3. Pour the thick puree into the mixing bowl of flour.

  4. Mix with spatula until well combined. The texture of the cake mixture will be rather thick and heavy.

  5. Pour the cake mixture into a prepared lined baking pan. Smooth the top layer of the cake mixture.

  6. Bake in preheated oven of 175 DC for 50 minutes or until cooked.
Step-By-Step Photo Illustration

3 comments:

Anonymous said...

Dear Siu Li,

Wanna try your so called vegan cake... what u mean by
1. soft tofu.. is it the one i can get from supermarket?
2. Can i use the cake machine instead of the food processor?
3. The measurement 'cup' is how many ml??
4. I need the accurate info to try out ur recipe..

Thanks...
your bangi cousin sister

ThE rEdS said...

hey..good to read your blog here..hehe..can see ur a bigger fan of cooking than me..hahha..

cheers.. wei ching

dumb-baker said...

Hi MP Jeje,
I used the type of tofu which you can make ABC soup. You can try using the packet tofu sold in the supermarket. Of course you can use the cake mixer...i used the food processor so that i can get a well blended mixture...but no harm using the cake mixer...but do let me know the result ya...i didn't really take note of the ml or g when i used the cup for measurement...but i used one whole coconut for the coconut milk, and about 3.5 tablespoon for the melted butter. You can purchase the measuring cups in the supermarkets..otherwise u can try this website www.onlineconversion.com....hope this helps!! Happy trying ya!

Wei Ching : Yo girl!! I'm surprised that you are here! Hehe...thanks for your support...please share some recipe with me if you come across a good 1 ya ;)