Coconut Tofu Snack Cake Vegan
Indulge in the tropical, plant-powered delight of this Coconut Tofu Snack Cake, a vegan dessert that's as wholesome as it is delicious! Silken tofu and creamy coconut milk create an irresistibly moist and tender crumb, while shredded coconut adds a pop of chewy texture and signature tropical flavor. Lightly sweetened with granulated sugar and topped with optional powdered sugar and toasted coconut flakes, this easy-to-make cake perfectly balances simplicity and elegance. Ready in under an hour and baked in a single pan, it's an ideal treat for tea time, casual gatherings, or an indulgent snack. Plus, it's completely dairy-free and egg-free, making it perfect for vegans and those with dietary restrictions. Serve this versatile snack cake with your favorite coffee or plant-based milk for a truly satisfying bite.
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Recipe Information
Ingredients
- 200 grams Silken tofu
- 240 ml Coconut milk
- 200 grams All-purpose flour
- 100 grams Unsweetened shredded coconut
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoons Salt
- 2 teaspoons Vanilla extract
- 60 ml Coconut oil (melted)
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Powdered sugar (optional for garnish)
- 2 tablespoons Toasted coconut flakes (optional for garnish)
Instructions
Preheat your oven to 175°C (350°F). Lightly grease and line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal of the cake.
In a large mixing bowl, whisk together the all-purpose flour, shredded coconut, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a blender or food processor, combine the silken tofu, coconut milk, melted coconut oil, vanilla extract, and apple cider vinegar. Blend until smooth and creamy.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula until just combined. Do not overmix.
Transfer the batter to the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, use the parchment overhang to carefully lift the cake out and place it on a wire rack to cool completely.
Once the cake is cool, dust the top with powdered sugar and sprinkle with toasted coconut flakes, if desired.
Slice into squares or rectangles and serve. This cake pairs wonderfully with tea, coffee, or a cold glass of plant-based milk.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2222 mg | 97% | |
| Total Carbohydrate | 377.8 g | 137% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 192.5 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 771 mg | 59% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1323 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
