Mini Almond Poundcakes
Ingredients
- 7 oz almond paste
- 6 oz extra firm silken tofu vacuum packed kind, like Mori-nu
- 1 cup almond milk or your favorite non-dairy milk
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 cup refined coconut oil melted
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350 F. Lightly grease an 8-loaf mini-loaf pan.
- Break almond paste up into smaller pieces and drop into a blender. Add the tofu, almond milk, and sugar. Blend until smooth, scraping down the sides with a rubber spatula to make sure you get everything. Add the vanilla and stream in the melted coconut oil and blend again.
- Transfer mixture to a large mixing bowl. Sift in flour, baking powder and salt and whisk until smooth. An electric hand mixer will work best because the batter is quite thick, but a strong metal whisk will get the job done, too.
- Fill mini-loaf compartments about 3/4 full, this should be about 1/2 cup of batter. Bake for for 30 minutes, then lower heat to 325 F and bake for 10 more minutes, until lightly browned and firm to the touch.
- Remove from the oven and let cool for a few minutes, then transfer to a cooling rack to cool completely. Serve with cream and strawberries.
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