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Rated excellent by our customers

Laura's Raisin and Vanilla Tofucake

Nice healthy way to finish off a meal!!

Posted by: Rhona




1 - 2 hrs

Skill Level




Courses etc.


You will need

50g cornflakes More products
50g cashew nuts More products
1 1/2 tbsps cold- pressed mixed seed oil More products
200g firm tofu More products
2-3 tbsp honey to taste More products
2 tsp vanilla essence More products
Grated zest of 1 orange More products
4 free range medium eggs, separated

Sorry unavailable

More products
50g brown rice flour More products
1 tsp baking powder More products
50g raisins OR More products
50g sultanas More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat the oven to 180 deg cel/gas 4 and grease a 20cm loose- based cake tin.
  • Grind the cornflakes and nuts in a food processor until quite fine and mix with the seed oil.
  • Press the mixture into the base of the tin, smooth with the back of a spoon then bake for 5-6 mins.
  • Meanwhile, process the tofu with the honey, vanilla, orange zest and egg yolks in a food processor.
  • Spoon into a bowl and fold in the brown rice flour, baking powder and raisins.
  • In another bowl whisk the egg whites until they are very stiff and fold 1 tbsp into the tofu mixture.
  • Then fold in the rest and spoon over the baked base.
  • Return to the oven and bake for about 35mins, covering with foil after about 20mins to prevent over-browning.
  • Remove the base from the ring but allow the cake to cool on the base before serving.

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