Bryanna's Lemon Poppy Seed Bundt Cake

By Vegiegail

Very delicious and almost fat-free!

This batter can be made into 24 cupcakes (bake 20 minutes) or a cake roll (1/2 recipe for 10x15" pan) bake 10 minutes. IMPORTANT NOTES: Use pastry flour (unbleached or wholewheat) and don't substitute more wheat flour for the oat or barley—you don't want too much gluten in this cake or it will be tough.
*Use a bundt or tube pan for even cooking in the middle. If you want frosting in the middle, you can slice it in half horizontally after cooling. *Use a hot glaze on the warm cake, or cool it covered with a clean tea towel to keep the outside moist * It is actually better in texture, and the crust softens, after a day in the refrigerator, well-wrapped with plastic wrap.

Ingredients

• Mix in food processor or blender until smooth:
• Preheat the oven to 350 degrees F. Spray a bundt pan with non-stick spray, or grease and flour as usual.
• 1 lb medium-firm tofu, drained
• 2 cup light unbleached sugar
• 1/4 cup lemon juice
• 2 Tbsp lemon extract
• 1 tsp vanilla
• In a medium bowl mix (sift before measuring flour):
• 2 cup pastry flour (regular, unbleached or wholewheat)
• 2/3 cup oat or barley flour (oats can be ground in a dry blender)
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup poppy seeds
• In a small bowl mix with an egg beater or electric mixer until like softly mounded beaten egg whites:
• 2 Tbsp plus 2 tsp EnerG Egg Replacer
• 1/2 cup cold water

Details

Servings 10
Adapted from bryannaclarkgrogan.com

Preparation

Step 1

Pour the blended mixture into the flour mixture and mix as BRIEFLY but smoothly as possible, then fold in the beaten egg replacer mixture with a rubber spatula, folding it in thoroughly but GENTLY. Spoon it evenly into the prepared bundt pan.

Bake in the center of the oven for 45 minutes (cupcakes for about 25 min check with a toothpick). Test for doneness. Let cool in the pan on a rack for 5 minutes, then loosen sides and invert on the rack. Cool, covered with a clean tea towel.

If you like, glaze the warm cake with a sweet glaze while still warm. With or without glaze, you can frost with a lemon icing, refrigerate until the icing is firm, then cover with Saran Wrap and refrigerate. Best a day later. Slice carefully.

VARIATION: Omit poppy seeds and lemon extract; use 1 Tbsp vanilla—maybe a little almond extract—for a plain "white" cake. Or use orange extract. (Don't omit the lemon juice, though—it has to react with the baking soda.)  Or make it into a spice cake-- consult cookbook for amounts of spices. Use this as a general basic cake recipe to experiment with. FOR CHOCOLATE CAKE, use 2/3 cup cocoa instead of the oat flour, use 2 Tbsp vinegar and 2 Tbsp water instead of the lemon juice. Omit the lemon extract and use 2 Tbsp vanilla. Omit the poppy seeds. Use Lean Cocoa Frosting. GOOD!