2-Ingredient Tofu Carrot Cake

Name: 2-Ingredient Tofu Carrot Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 raciones
Ingredients: 550 g tofu sedoso; 450 g Carrot cake mix; 100 g zanahoria; 2.5 cda sirope de arce; 1 cdta extracto de vainilla; 2.5 cda proteína en polvo; sal al gusto

de Michelle Chen@run2food

A carrot cake made from a box mix, with silken tofu replacing the wet ingredients, topped with a tofu frosting.

Abrir en Guston

50 min
50 min en total
8 raciones
Dificultad baja

Horneado

Postre

Goloso #baking-hack

Utensilios de cocina

Horno
Molde rectangular
Molde para bizcocho
Batidora de vaso

Contiene

Soja

Los alérgenos se detectan automáticamente y pueden ser incompletos: revisa siempre los ingredientes.

Pasos9

Paso 1. Preheat the oven
Preheat your oven according to the cake mix instructions and line or grease a loaf tin or square cake tin.
Paso 2. Blend the tofu
Blend the silken tofu until completely smooth.
tofu sedoso250 g de 550 g
Paso 3. Mix the batter
Add the blended tofu to the along with the shredded carrot. Mix until just combined.
tofu sedosozanahoria
Paso 4. Pour into tin
Pour the batter into your prepared tin and smooth the top.
Paso 5. Bake the cake
Bake according to the packet instructions (around 30–40 mins) or until a skewer inserted into the centre comes out clean.
Paso 6. Cool the cake
Allow the cake to cool completely.
Paso 7. Blend the frosting
Blend together the silken tofu, maple syrup, vanilla, protein powder (or icing sugar) and until completely smooth.
Icing sugar can be used instead of protein powder.
tofu sedoso300 g de 550 gsirope de arceextracto de vainillaproteína en polvo
Paso 8. Chill the frosting
Chill for 20–30 minutes if you'd like it a little firmer.
Paso 9. Spread the frosting
Spread over the cooled carrot cake and enjoy!