No Butter Matcha Cake with Tofu and Cream
No Butter Matcha Cake with Tofu and Cream

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, no butter matcha cake with tofu and cream. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Knead and mix the beaten eggs and sugar. Then add strained tofu and continue to mix. Add the pancake mix in several batches, making sure not to make lumps. Pour into a cake pan lined with kitchen paper.

No Butter Matcha Cake with Tofu and Cream is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. No Butter Matcha Cake with Tofu and Cream is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have no butter matcha cake with tofu and cream using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make No Butter Matcha Cake with Tofu and Cream:
  1. Make ready 200 grams Pancake mix
  2. Make ready 200 grams Non-dairy fresh cream
  3. Get 150 grams Tofu
  4. Get 2 Egg (whole)
  5. Get 30 grams Light brown sugar
  6. Take 10 grams Matcha

Pour into a cake pan lined. In a small bowl, add water to the gelatine powder. While blending, slowly stream liquid gelatine into the cheesecake mixture. The recipe for the cake contains a pretty standard list of chocolate cake ingredients - flour, baking powder, baking soda, cocoa powder, sugar, vegetable oil, milk, coffee and vanilla extract, except that there are no eggs and butter with ½ a cup of pureed silken tofu added instead.

Instructions to make No Butter Matcha Cake with Tofu and Cream:
  1. Knead and mix the beaten eggs and sugar. Add the cream and mix. Then add strained tofu and continue to mix.
  2. Preheat the oven at 170℃.
  3. Add the pancake mix in several batches, making sure not to make lumps.
  4. Add matcha and mix well. Pour into a cake pan lined with kitchen paper. I used an 18 cm pan this time.
  5. Drop the cake pan several times to remove air bubbles. Bake for 40 minutes at 170℃.
  6. Open the oven and cover with aluminum foil. Continue to bake for 10 minutes.
  7. Make a hole with a skewer to check if it's baked enough. Remove from the cake pan and cool on a cake rack to finish.
  8. Ready to serve and ENJOY!

While blending, slowly stream liquid gelatine into the cheesecake mixture. The recipe for the cake contains a pretty standard list of chocolate cake ingredients - flour, baking powder, baking soda, cocoa powder, sugar, vegetable oil, milk, coffee and vanilla extract, except that there are no eggs and butter with ½ a cup of pureed silken tofu added instead. In a bowl, mix together well the sugar, soy drink, vegetable oil and salt. Sift the flour, then mix in as well. Using a rolling pin, roll out the batter on a sheet of baking parchment.

So that’s going to wrap it up with this special food no butter matcha cake with tofu and cream recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!