Moist and delicious, these vegan, hazelnut and almond-scented bundtlettes use whole-wheat flour and substitute tofu for crème fraîche. You won't miss the butter or eggs! Maple sugar, a wonderful natural sweetener, makes a difference in flavor; if you just can't find it, substitute natural cane sugar, or a mix of cane and date or coconut sugar. One cake is a big serving; cut them in half if you prefer.
Recipe Ingredient Details:
1/2 cup hazelnuts
1 cup maple sugar
1 cup all-purpose, unbleached white flour
2/3 cup whole-wheat pastry flour
2 teaspoons powdered egg replacer
2 teaspoons baking powder
1/2 teaspoon fine sea salt
8 ounces reduced-fat silken tofu, drained
1/2 teaspoon almond extract
1/3 cup vegetable oil
1/2 cup plain soy milk
Powdered sugar (optional)
Place rack in center of oven and preheat to 350°. Lightly coat a 6-cup mini-bundt pan (or large-cup muffin tin) with nonstick spray. Dust cups with flour and tap out excess.
Scatter hazelnuts on a rimmed baking sheet and toast for 10-15 minutes, taking care not to burn. When cooled a bit, place nuts between two towels and rub until skins come off. Place nuts in a clean, dry food processor with 1 tablespoon maple sugar; pulse just until finely ground.
In a medium bowl, combine ground hazelnuts, flours, egg replacer, baking powder, and salt. In a large bowl, beat together remaining maple sugar, tofu, almond extract, oil, and soy milk with a hand mixer on medium-high speed until well-combined. Using a rubber spatula, fold dry ingredients into tofu mixture.
Divide batter among prepared mini bundt cups and tap pan firmly against the counter to settle batter. Bake at 350° for 25-30 minutes, until crust is crisp and golden and an inserted toothpick comes out clean. Cool slightly, loosen edges and centers, and invert cakes onto a cooling rack. Let cool. Dust with powdered sugar, if desired.
Recipe Additional Notes:
PER SERVING (1 cake): 316 cal, 19g fat (9g mono, 8g poly, 2g sat), 4mg chol, 6g protein, 30g carb, 2g fiber, 340mg sodium
Mon, 2012-10-15 17:47