The same friend who sent me the link to the soba salad recipe, also sent me this recipe and asked me to “veganize” it. Here’s the vegan version (some of the comments and instructions are copied directly from the original recipe):
1 1/2 cups + 1 tablespoon whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain or vanilla soy yogurt
1/3 cup sugar
1/2 of a large banana
1/4 cup silken tofu
2 teaspoons grated lemon zest (approximately 2 lemons)
2 teaspoons pure vanilla extract
1/4 cup vegetable oil
1/4 cup applesauce
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1/4 cup freshly squeezed lemon juice
1T agave nectar
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the soy yogurt, sugar, banana, tofu, vanilla, oil and applesauce. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, mix together the lemon juice and the agave nectar then set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. While the cake is still warm, brush the lemon-agave mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
I will say that 50 minutes was not nearly enough baking time for my loaf. I baked mine for about 65 minutes and, after it cooled for a bit, I cut into it and discovered the bottom was still goopy. I stuck the loaf back in the oven this morning for 45 more minutes and the loaf is at least now salvageable. I showed the loaf to my mom this morning and she made me feel better by saying the same thing had happened to a loaf of banana bread she baked this week. Everything my mom touches turns to gold, so knowing that she, too, sometimes has baking problems made me feel less down about mine. Her explanation of why it was goopy is that sometimes all of the moisture from the blueberries will settle to the bottom, thus creating a product almost too wet to bake up properly. I’d like to make this loaf again (because it actually tastes really good), but I will both use less blueberries and bake it longer (at least 60 minutes) before testing.
July 11, 2008 at 5:36 pm
Lemon & blueberry together! Now that’s a good idea! Sorry it was a bit goopy, but with the few changes you mentioned I think it will be great!
July 11, 2008 at 5:54 pm
I agree with shellyfish, lemons and blueberries go together wonderfully!
I’m sorry it was goopy but glad to hear all was not lost.
Baking is always a science experiment! and too many wet things can lead to goopy! That’s what I’ve learned, the hard way (why I stopped baking with tofu)
July 12, 2008 at 10:34 pm
This sounds delicious! My solution to the goopiness: put a slice in a bowl, top with soy ice cream, and serve with a spoon. Voila!
July 13, 2008 at 2:51 pm
Thanks for sharing your tips about how you would alter it next time. I’m still learning about baking and find this kind of info really helpful.
July 14, 2008 at 7:02 am
that looks too good, I can’t take it. must avert my eyes from computer screen. can’t do that either!! feed me?
July 30, 2008 at 9:15 am
[...] whites with tofu, flaxseed, or what have you would yield a really wet, dense cake that, much like a lemon blueberry loaf recipe I made not to long ago, would not turn out very well. Thank goodness that I made the [...]