Easiest Way to Make Award-winning No Butter Matcha Cake with Tofu and Cream
Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Steps to Make Homemade No Butter Matcha Cake with Tofu and Cream. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from No Butter Matcha Cake with Tofu and Cream, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare No Butter Matcha Cake with Tofu and Cream delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make No Butter Matcha Cake with Tofu and Cream is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have No Butter Matcha Cake with Tofu and Cream using 6 ingredients and 7 steps. Here is how you can achieve it.
I wanted to use the fresh cream that my mother bought for some reason and was sitting in the back of the fridge A healthier and delicious cake with no butter, less sugar, and tofu!! The texture is really tasty the next day, so bake it the day before if you're giving this as a gift.
It's fluffy the first day. If you chill in the refrigerator, by the next day it will be moist and dense like gateau au chocolat If you're using 150 g pancake mix, you can whip the remaining 50 g cream for a deliciously topped cake. For 1 whole cake. Recipe by cocomoco22
Ingredients and spices that need to be Prepare to make No Butter Matcha Cake with Tofu and Cream:
- 200 grams Pancake mix
- 200 grams Non-dairy fresh cream
- 150 grams Tofu
- 2 Egg (whole)
- 30 grams Light brown sugar
- 10 grams Matcha
Instructions to make No Butter Matcha Cake with Tofu and Cream
- Knead and mix the beaten eggs and sugar. Add the cream and mix. Then add strained tofu and continue to mix.
- Preheat the oven at 170℃.
- Add the pancake mix in several batches, making sure not to make lumps.
- Add matcha and mix well. Pour into a cake pan lined with kitchen paper. I used an 18 cm pan this time.
- Drop the cake pan several times to remove air bubbles. Bake for 40 minutes at 170℃.
- Open the oven and cover with aluminum foil. Continue to bake for 10 minutes.
- Make a hole with a skewer to check if it's baked enough. Remove from the cake pan and cool on a cake rack to finish.
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