Vegan Vanilla Cake With Lemon Coconut Frosting Recipe

Ingredients

6 oz lite silken tofu pureed,

1/4 c vegan mayo

1/4 c canola oil

2 tsp vanilla

2 1/4 c flour

1 tsp baking powder

1 tsp baking soda

3/4 c light soymilk

Frosting

juice of 4 lemons

2 tsp finely grated lemon zest

1/2 c to 3/4 c sugar(depending on how sweet you want it)

3tbsp cornstarch dissolved in a little water

3 drops yellow food coloring

1/2 tsp coconut extract

18 oz pureed lite silken tofu

Preparation

Mix together 1st five ingredients until smooth. Add dry ingredients then slowly add soymilk until smooth. Divide batter in 2 greased and floured 8-inch cake pans. Bake 25 min or until toothpick comes out clean. Cool 15 min then remove and cool completely. Level 1 cake with a knife.

Put lemon juice, zest and sugar in a small saucepan heat med high. Add cornstarch and boil stirring constantly. When thickened remove, add food coloring a coconut extract. Whisk until smooth. Combine tofu and lemon curd in a blender until smooth. Refrigerate until set. Place level cake on a plate. Frost top and sides. Top with second layer and repeat. Chill.