Pumpkin Tofu Cake

1 1/4 c Oat bran
1 c Apple juice concentrate
2 c Canned pumpkin
1 lb Tofu
1 c Fat-free egg substitute or 8 egg whites
1/2 c Maple syrup
1/4 c Flour
1 tb Vanilla extract
2 ts Ground cinnamon
1/2 ts Ground ginger

Makes 1 cake (10 slices)

Preheat oven to 325 degrees F. Line a 10-inch cake pan with parchment paper. Combine the oat bran and apple juice concentrate. Press into the base of the cake pan. In the bowl of a food processor, combine the pumpkin, tofu, egg substitute or egg whites, maple syrup, flour, vanilla, cinnamon, and ginger. Mix for 1-2 minutes. Pour this mixture over the oat bran/juice mixture and level the surface. Set the cake pan in a large pan, pour in hot water to within 2 inches of the top of the cake pan, and bake for 40-50 minutes. Allow to cool for 20-25 minutes and refrigerate for 2 hours before serving.

Pumpkin Tofu Cake printer friendly version located here. (Just the recipe. Nothing else.)
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