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 Notes
Nutrition Facts
Mini Hazelnut Cakes
Amount Per Serving
Calories 1316Calories from Fat 171
% Daily Value*
Total Fat 19g29%
Saturated Fat 2g10%
Polyunsaturated Fat 8g
Monounsaturated Fat 9g
Cholesterol 4mg1%
Sodium 340mg14%
Total Carbohydrates 30g10%
Dietary Fiber 2g8%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.