- 4 oz. quinoa
- 10 oz. water
- 13 oz. cake flour
- 1 Tbsp. baking powder (double acting)
- ½ tsp. salt
- 8 oz. vegan margarine
- 14 oz. sugar
- 5 oz. silken tofu (extra firm)
- 2 tsp. vanilla extract
- 1 ¼ cup vanilla soy milk
- 1 ½ cup Maine blueberries (frozen)
- 2 lbs. vegan frosting
Part One: Cook the Quinoa
1. Measure quinoa and liquid.
2. Rinse the quinoa and place it in a fine-mesh strainer. Rinse thoroughly with cool water for about two minutes. Rub and swish the quinoa with your hand while rinsing. Drain and add to a large pot. Add liquid and bring to a boil. Add salt, stir and bring to a rolling boil.
3. Lower heat and cook, covered, for 15 minutes, or until all the liquid has been absorbed.
4. Let stand, covered, for five minutes. Turn off the heat and remove the pot from the burner.
5. Fluff and cool to room temperature.
Part Two: Make the Cake
1. Preheat oven to 300 degrees F. Pan spray two 10" round cake pans and line with parchment paper.
2. In a medium bowl, sift together the flour, baking powder and salt.
3. Add sugar and vegan margarine to the mixer fitted with a paddle. Mix for three minutes on medium-high speed, until light and creamy. Scrape down the bowl and mix for an additional minute.
4. Puree tofu in food processor until completely smooth, scraping down sides often. Add to creamed margarine and sugar mixture, then mix for a minute. Scrape down sides of bowl and mix until incorporated.
5. Reduce mixer speed. Stir vanilla into soymilk. Add dry ingredients alternately with soymilk. Mix just until incorporated. Scrape sides of bowl and mix for 15 seconds longer.
6. Gently fold quinoa and bluerries into the batter.
7. Pour 12 ounces of batter into each prepared pan and smooth tops with spatula. Drop pans on counter lightly to remove bubbles.
8. Bake for 35 to 40 minutes, turning half-way through baking time. Allow layers to cool.
9. Frost with Jane's vegan frosting.
Recipe courtesy of the chefs at Bates College in Maine as part of our Farm to Campus Recipe Series