A.S. Raspberry Cake

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Moist and delicious with plenty of delicious raspberry taste.

Ease: average Type: breakfast, snack, dessert Prep Time: 15 minutes Total Time: 35 minutes Yield: 13 servings

Cook's notes

Egg Replacer can be found in most health food stores. It has leavening agents and some starches for binding.

Ingredients

12 oz. frozen raspberries with juice
2 c oat flour
1 c millet flour
1 T tapioca flour
2 1/2 t baking powder
1 1/2 t baking soda
1 c date sugar
1 T egg replacer
1/4 c firm tofu, packed
1/4 c canola or safflower oil
1/4 c applesauce

Steps

• Preheat oven to 350° F convection or regular. Oil a 9" x 13" pan. Nonstick does no need oiling.
• Thaw raspberries and set aside.
• Combine flours, baking powder, baking soda and egg replacer in a large mixing bowl. In a small bowl whisk together tofu, oil, and applesauce until the mixture is very smooth.
• Fold the wet ingredients into the dry ingredients. Add raspberries and juice and fold until blended. The batter will be thick. However, depending upon the water content of the tofu and the amount of juice in the raspberries, you may need to add one or two tablespoons of water.
• Spread batter evenly into prepared pan.
• Bake for 20 - 30 minutes or until an inserted toothpick comes out clean.

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