Blueberry Orange Bundt Cake (vegan)

By klgettins

Ingredients

• 1 cup blueberries, fresh or frozen
• 1/4 cup silken tofu (soft or firm)
• 1/2 cup water
• 3/4 cup fresh orange juice
• 1/2 cup canola oil
• 1 teaspoon lemon or orange extract
• 2 1/2 cups unbleached all-purpose or whole wheat pastry flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• zest from 2 oranges

Details

Servings 1
Adapted from veganpeace.com

Preparation

Step 1

Preheat the oven to 350°F. Lightly oil a Bundt pan or muffin tins.

In a blender, combine the tofu, water, orange juice, oil, and extract. Blend until smooth. In a separate bowl, combine the flour, sugar, baking soda, salt, and orange zest. Make a well in the center, and mix just until combined.
Do not overstir. Fold in the blueberries (draining them a little if the frozen
ones start to defrost).

Pour into the
prepared pan. Bake for 45 to 50 minutes for a cake, 20 to 25 minutes for
muffins. Let cool in the pan for 10 minutes, then invert and cool on a wire rack or plate.