Cake:
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegan margarine (Earth Balance for example)
1 cup sugar
3/4 cup soft or silken tofu
1/4 cup "milk" (soy, rice, almond...)
1 tsp vanilla extract
1 19-oz (540ml) can crushed pineapple
Preheat oven to 350F (175 C). Lightly oil two 8-inch pans and set aside [any pans will do, we didn't have same size pans so didn't end up layering the cake but had two of them instead :P ]. In a large bowl, stir together the flour, baking powder, baking soda, and salt. Set aside. In a food processor, blend together the margarine, sugar, tofu, "milk", and vanilla until smooth. Add pineapples and tofu mixture into the flour mixture and stir together until "just mixed". Spread evenly between the two cake pans and bake for 30-35 minutes or until a toothpick or knife comes out clean. Let cool 10-15 minutes before removing from pan. Let cool completely before frosting.
Frosting:
1 cup vegan "cream cheese"
1/4 cup vegan margarine
1 tsp vanilla extract
2 cups icing sugar
6 tbsp shredded coconut, unsweetened (optional)
In a food processor, blend the "cream cheese", margarine, vanilla, and icing sugar until smooth. Sprinkle coconut on top.
Kelly, Milo, Daniel and me got together last night and made this cake, and let me tell ya it's pretttty gooood! The recipe is from La Dolce Vegan. (You should check out the website, the lady behind the book is adorable.)
