brett gallery queer veggies broggle search email more

Zucchini Cake

Blend in a food processor, in the order given:

9 oz tofu (firm, but not rock-solid)
1 Tbsp dry egg replacer or cornstarch
1 cup oil
1 Tbsp vanilla
1 cup sugar
1 cup honey

Add and stir:

1 pound grated zucchini

Mix together and fold in:

3 cups whole wheat (pastry) flour
1½ tsp baking powder
3 tsp baking soda
1½ tsp salt
3 tsp cinnamon

Add:

2 cups chopped walnuts

Pour into three 9-inch round pans. (Grease and flour the pans or line with waxed paper.) Bake 45 minutes at 350°F.

FROSTING -- version 1

Cream together:

3 oz Tofutti brand "Better Than Cream Cheese"
2 tsp vanilla

Blend in gradually:

1½ to 2 cups powdered sugar

FROSTING -- version 2

Blend in a food processor:

7 oz tofu (firm, but not rock-solid)
1 tsp vanilla
Maple syrup to taste

Add:

¼ cup margarine

Blend just a little more. This is best if the margarine is mostly, but not completely, blended into the frosting. It also tastes best about 1 day after it is made.