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Pumpkin: Pumpkin Tofu Cake

Source of Recipe

www.fatfree.com


List of Ingredients

1 1/4 cups oat bran
1 cup apple juice concentrate
2 cups canned pumpkin puree
1 pound tofu
1 cup egg substitute, or 8 egg whites
1/2 cup maple syrup
1/4 cup flour
1 tablespoon vanilla
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger



Recipe

Preheat oven to 325ºF. Line a 10-inch cake pan with parchment paper. Combine the oat bran and apple juice concentrate. Press into the base of the cake pan. In the bowl of a food processor, combine the pumpkin, tofu, egg substitute or egg whites, maple syrup, flour, vanilla, cinnamon, and ginger. Mix for 1-2 minutes. Pour this mixture over the oat bran/juice mixture and level the surface. Set the cake pan in a large pan, pour in hot water to within 2 inches of the top of the cake pan, and bake for 40-50 minutes. Allow to cool for 20-25 minutes and refrigerate for 2 hours before serving.