1 c Soy milk
1 tb Distilled white vinegar
1/3 c Soft tofu
2 1/4 c Flour; or w.w. pastry flour
1 1/4 c Brown sugar; packed
3 ts Cinnamon
1 1/2 ts Ginger
1/2 ts Salt
3/4 c Veg oil
3/4 c Walnuts; chopped
1 ts Baking powder
1 ts Baking soda
Preheat the oven to 350. Grease a 9×13 inch baking dish.
Place the soy milk, vinegar, and tofu in a blender and blend until
completely smooth.
In a large bowl, mix the flour, brown sugar, 2 1/2t of cinnamon,
ginger, salt, and oil. Work the mixture with a pastry knife, a fork,
or your fingers until well blended. Transfer 1 1/4c of this mixture
to a small bowl and mix in the remaining 1/2t cinnamon and the
walnuts. Set aside.
To the remaining flour mixture, add the baking powder and baking soda,
along with the blended tofu. Mix until smooth. Spread the batter
evenly in the baking dish and sprinkle the reserved flour-nut mixture
over the top.
Bake for 30-35 mins, or until a cake tester inserted in the center
comes out clean.
From The Compassionate Cook by PETA and Ingrid Newkirk
Yields
12 servings