I wanted to eat a moist pound cake, so I made this.Try adding sweet black beans to the batter.I use an 18 cm pound cake mold, but you can also use a 16 cm one.Adjust the baking time to your oven. Recipe by Rankori

Even when I'm on a diet, I want to eat cake! So, I thought up a cake that doesn't use any butter.Adjust the baking time to suit your particular oven.I posted this on my blog as well.→http://ameblo.jp/naofukufuku/entry-10977882566.html Recipe by Naopa-ku

I tried many desserts with tofu, and I settled on this recipe.If you draw a line with a spatula in the middle during Step 3, when it's baked, the middle will crack nicely. Recipe by Yacchi-san

Today is the day before a long holiday. I wanted to use the tofu and eggs in the fridge to make my children some snacks.I bought 3 packs of 70g tofu and used one to bake my regular super-easy pound cake that uses pancake mix. You can use any kind of tofu, whether it may be silken or firm. For two loaf pan: 16 x 7 x 6 cm [6 1/4 x 2 3/4 x 2 1/4 in]. Recipe by keikana

Adapted from my favorite chiffon cake recipe, this one packs such a strong matcha flavor and is the perfect melt in your mouth dessert :)

This tofu cake recipe was chosen to enter a cooking contest.I think the reason why it was chosen is because it is an easy and delicious recipe.Everybody can make this cake without fail.At Step 1: Mixing the tofu and egg well until they becomes smooth makes a fluffy cake with no lumps.Keeping the excess water from the tofu instead of draining it helps the dough stick together.This cake is healthy but filling, so this is a perfect diet cake. Recipe by Tomotomasa

I bought a food mill, and wanted to try making green tea leaves into a powder. The result wasn't great for using in drinks such as matcha au lait, so I tried using the powder to make a cake!＊ I used 2 boxes of DARS brand white chocolate.＊ Substitute matcha if you don't have a food mill.＊ There are no special hints, but make sure you chill it well for a dense, richer texture. Recipe by Yuunattsu

I wondered if I could make a delicious cake with no oil and no egg. When I bought the tofu I also bought some other ingredients that had nutrition labels displaying the calories and tried out various amounts of each to make the cake.I recommend using a completely ripe banana. If the banana isn't completely ripe it's fine to add about 10 g of synthetic sweetener like Palsweet. This time I used a pack of tofu which was 120 g. The tofu is 70 kcal so the whole cake is about 600 kcal. Recipe by Harurabu

I had tofu that was about to expire, so I looked at Kokochi-san's tofu brownie recipe and tried making something using pancake mix.It's super easy if you bake it in a rice cooker.But of course you can bake it in an oven.If it still seems too wet when it's done cooking, turn the rice cooker on again and check the cake again after 5 minutes. Mine worked fine just cooking it once.I recommend using 2 bananas. Recipe by Chi-zusan

I wanted to make a banana cake, but I was out of bananas! But I had tofu! I debated with myself for quite some time: Should I put it in, should I do it and see what happens? I ended up putting it in and it was delicious. I decided on the recipe for this soft, light cake on my 10th try.My oven tends to be hot, so I cover the cake with foil for the last 5 minutes to keep it from burning. The silken tofu I use doesn't need to be drained, but some brands contain more water than others. If you're worried about it being too wet, drain it before using. Recipe by Satsuki519

When I make simmered adzuki beans, I always make this cake. After the New Year's holidays, I have leftover kuromame, so I also add them to the batter.Once baked, remove from the pan while still warm and wrap tightly with plastic wrap. It's delicious while still warm, but if you let it cool while wrapped and wait a day or two, it's incredibly delicious. Recipe by Yukirinrin

I had a craving for a healthy matcha okara cake, so I came up with my own recipe.The cake will shrink if removed from the pan while hot, so wait until it has cooled to remove from the pan. It's tasty as is, but I recommend wrapping and chilling it in the refrigerator to make it moist and cool. Adjust the amount of soy milk depending on the moistness of the okara. Recipe by Assarisawayaka