baking · Book Reviews · cooking · Dessert

A Cake That Is Quite Different

Upon looking through a copy of The Yoga Cookbook: Vegetarian Food for Body and Mind I came across the recipe for Tofu and Prune Cake on page 112. It sounded different to say the least, but I noted certain instructions didn’t seem quite correct. Still it sounded fun enough to try….I had a container of tofu that needed using and a huge bag of prunes from Costco….

As for the book it was done with lovely photos – but no text telling you what recipes the photos are of! This is a buyer beware book, while pretty and easy to read there are glaring issues with the directions on the recipes. Some just plain don’t make sense and more so due to the diet being followed don’t expect spicy dishes. So I suggest adding seasonings to taste.

This is an adapted version. I changed the pan size first off, the recipe called for the entire batter to be put into one 9½” cake pan – which I suppose it could have called for a professional cake pan with high sides? Maybe but who knows…it didn’t clarify it. So I used 3 standard cake pans and divided the batter. Then I cut back the time for baking, checking on it from 30 minutes on. Third, the recipe called for self-rising flour, I made my own quickly enough – for every cup of flour add 1½ tsp baking powder and ½ tsp salt, make sure to whisk or sift well before you then measure it.

I frosted the cake lightly with a Honey Buttercream Frosting. The cake is vegan, the frosting isn’t. You can of course make it vegan by subbing in agave nectar if you wish. I happen to like honey…and hey, it is my cake 😉

As for the cake? Well outside of it weighing around 5 lbs baked (I kid not) it is actually good tasting. It is a dense cake, yet still moist. It reminded me of a fruit cake I had eaten years ago that was made with natural dried fruit. Although I have no idea how we will eat all the cake. It is massive!

Tofu and Prune Cake


  • 1 pound package firm tofu, drained
  • 1 cup canola oil
  • 1½ cups packed dark brown sugar
  • 6 Tbsp lemon juice (bottled or fresh)
  • 4¾ cups self rising flour (see above notes)
  • 1 tsp baking powder
  • 4½ cups chopped prunes


Preheat the oven to 350° and spray 3 standard cake pans with baking spray.

In a food processor whirl the tofu, oil, sugar and lemon juice until smooth. Scrape into a very large mixing bowl. Add in the flour and baking powder, mix until mostly blended (it will be stiff), add the prunes and mix in. You may need to use your hands for this.

Divide the dough between the pans, pat down smooth.

Bake for around 40 minutes. Start checking at 30 minutes. Look for golden on top, clean toothpick test and that the crust on top is still soft but doesn’t feel “underbaked” when pressed.

Take the cakes out and turn over onto cooling racks, let cool fully and then frost if desired (see below).

Honey Buttercream Frosting


  • 1 stick Earth Balance buttery stick (or 1 stick butter)
  • 1 Tbsp honey
  • 1/8 tsp ground cinnamon
  • 2 cups powdered sugar
  • 1-2 Tbsp original almond milk or favorite milk


Whip the Earth Balance in a stand mixer until light, beat in the honey and cinnamon. With the mixer on low add the sugar by ¼ cup increments. Once mixed in turn to high and beat. Thin out with the milk as needed until spreadable.

To frost, spread a thin layer on the bottom (smooth) side of two of the cakes, top carefully to make triple layer. Spread the remaining frosting on the top and sides. The frosting isn’t thick, but “just” covers the cake.

Let set up and then store in the refrigerator covered with plastic wrap.


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