Yes, this cake really is made with tofu, and, yes, it does taste good, albeit quite different from your run-of-the mill cake. The cake is moist and dense, almost like a cheesecake, and I think it's best served cold from the refrigerator. The cake gets its modest amount of sweetness from a package of frozen strawberries and pitted dates, not artificial sweeteners. The tofu provides a substantial amount of protein to the cake, along with some chopped almonds, which decorate the top of the cake and also give it a bit of crunch. With its combination of fiber, protein and "healthy fat," the cake is great if you're on a diabetic diet (in moderation, as always!) or want to "eat healthy." The cake is sweet, but not too sweet, has a creamy texture without the cream, and has a subtle strawberry flavor. It's great for dessert, and it's also good for breakfast. Enjoy!

Air Fryer Strawberry Tofu Cake (Diabetic Friendly) -- Makes an 8-inch Square Pan
16 ounces of frozen strawberries
2 tablespoons of milled flax seeds
1 cup of rolled oats (I use old fashioned)
1 cup of pitted dates
1/4 cup of canola oil
16 ounces of silken tofu, drained
1 teaspoon of vanilla
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 teaspoon of cinnamon
1/3 - 1/2 cup of chopped almonds
Line an 8-inch square pan with aluminum foil or baking parchment and spritz the foil/parchment with non-stick cooking spray. Mix the strawberries and milled flax seeds together well and set them aside for an hour or so or until the strawberries are mostly thawed. Put the oats into a large food processor with the S-blade and process them to a flour. Add the dates and process them with the oat flour until they are ground in/are mostly little bits. Add the canola oil, tofu, and vanilla to the mixture and process them in until combined. Add the baking powder, salt, and cinnamon and process them in. Add the strawberry/flax seed mixture and process it in until the strawberries are ground and fully incorporated. Remove the S-blade carefully and pour the mixture into the prepared pan, smoothing the mixture out evenly. Sprinkle on the almonds evenly over the top of the mixture. Spritz the top of the almonds lightly with cooking spray. Air fry the cake at 320 degrees for 35 minutes. Turn down the temperature to 300 degrees and air fry the cake for another 15 minutes or until the top is a deep golden brown and a pick inserted in the cake comes out with no wet batter attached. The cake may have a bit of jiggle to it--like a cheesecake--but it will set up. Let the cake cool and refrigerate it before serving it. Store any leftovers in the refrigerator.

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