No Butter Matcha Cake with Tofu and Cream

Name: No Butter Matcha Cake with Tofu and Cream
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Pancake mix; 200 grams Non-dairy fresh cream; 150 grams Tofu; 2 Egg (whole); 30 grams Light brown sugar; 10 grams Matcha

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

6 servings

200 gramsPancake mix
200 gramsNon-dairy fresh cream
150 gramsTofu
2Egg (whole)
30 gramsLight brown sugar
10 gramsMatcha

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Steps

1

Knead and mix the beaten eggs and sugar. Add the cream and mix. Then add strained tofu and continue to mix.
2

Preheat the oven at 170℃.
3

Add the pancake mix in several batches, making sure not to make lumps.
4

Add matcha and mix well. Pour into a cake pan lined with kitchen paper. I used an 18 cm pan this time.
5

Drop the cake pan several times to remove air bubbles. Bake for 40 minutes at 170℃.
6

Open the oven and cover with aluminum foil. Continue to bake for 10 minutes.
7

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.