Coconut Tofu Snack Cake (Vegan Recipe

Name: Coconut Tofu Snack Cake (Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup coconut oil, melted; 1 1/2 cups flour (I use at least 1/2 whole wheat); 1/4 cup arrowroot (aka arrowroot powder or starch); 1/4 teaspoon sea salt; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 300 g coconut dessert tofu (I get them in a package that is 2 x 150g); 3/4 cup organic sugar; 2 tablespoons vanilla soymilk (or other vegan milk); 1 cup unsweetened dried shredded coconut; 1 teaspoon sugar

Servings: persons

1/4 cup coconut oil, melted
1 1/2 cups flour (I use at least 1/2 whole wheat)
1/4 cup arrowroot (aka arrowroot powder or starch)
1/4 teaspoon sea salt
2 teaspoons baking powder
1/4 teaspoon baking soda
300 g coconut dessert tofu (I get them in a package that is 2 x 150g)
3/4 cup organic sugar
2 tablespoons vanilla soymilk (or other vegan milk)
1 cup unsweetened dried shredded coconut
1 teaspoon sugar

1
Preheat oven to 350 degrees. Lightly grease a square baking pan (8x8 ish).
2
Melt the coconut oil so that it is completely liquid. I do this using the microwave on about half of it, and then mixing in other half which melts in and reduces the overall temperature. Set aside to cool (but not reharden).
3
In a bowl combine the dry ingredients - flour, arrowroot, salt, baking powder and baking soda. Set aside.
4
Empty the tofu into a large mixing bowl. Using a whisk, mix it with the sugar, and soy milk, followed by the oil which should be cooled down enough by now.
5
Add the dry ingredients into the wet, combine well but don't overmix. Fold in the shredded coconut.
6
Pour the batter into the prepared pan, sprinkle about a tsp of sugar overtop. Bake for about 35 minutes - do the toothpick test to be sure.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup coconut oil, melted, 1 1/2 cups flour (I use at least 1/2 whole wheat), 1/4 cup arrowroot (aka arrowroot powder or starch), 1/4 teaspoon sea salt, and more.

Yes, Coconut Tofu Snack Cake (Vegan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Tofu Snack Cake (Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions