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The Garden of Vegan Publisher: Arsenal Pulp Press, Limited © 2003 by Sarah Kramer and Tanya Barnard ISBN: 1551521288

Reprinted with permission from the authors, Sarah Kramer and Tanya Barnard.

Maureen's Coffee Cake (p. 189)

My husband is going to leave me one day for my friend Maureen, all because of her coffee cake recipe. Oh dear, what's a girl to do? I guess I'd better start baking. -Sarah

Ingredients

• 1/3 cup soft tofu
• 1 cup soy milk
• 1 tbsp apple cider vinegar
• 2 1/2 cups flour
• 1 1/4 cups dry sweetener
• 3 tsp cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp salt
• 3/4 cup olive oil
• 3/4 cups walnuts, chopped
• 1 tsp baking powder
• 1 tsp baking soda

Directions

Preheat oven to 350º. In a blender or food processor, blend the tofu, soymilk, and vinegar until smooth. Set aside. In a large bowl, stir together the flour, sweetener, cinnamon, ginger, salt and oil. Take 1 cup of this mixture and place in a medium bowl, stir in walnuts and set aside. Add the baking soda and baking powder to the remaining mixture, then add the tofu mixture and stir together well. Spread the mixture in a lightly oiled 9X13 baking pan and sprinkle the reserved walnut mixture on top. Bake for 30-40 minutes.