Recipe - Pumpkin Tofu Cake

1 One fourth cup Oat bran
1 cup Apple juice concentrate
2 cup Canned pumpkin
1 pound Tofu
1 cup Fatfree egg substitute or 8
egg whites
One half cup Maple syrup
One fourth cup Flour
1 tablespoon Vanilla extract
2 teaspoon Ground cinnamon
One half teaspoon Ground ginger

Makes 1 cake (10 slices)

Preheat oven to 325 degrees F. Line a 10inch 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 12 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 4050
minutes. Allow to cool for 2025 minutes and refrigerate for 2 hours before
serving.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Judy Ferbert
ajewell@sound.net on Jul 13, 1997