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Vegan Cashew Coffee Cake with Vegan Icing is for Dessert.

Vegan Cashew Coffee Cake with Vegan Icing takes 60 minutes to prepare.

Vegan Cashew Coffee Cake with Vegan Icing takes 30 minutes to cook.

Vegan Cashew Coffee Cake with Vegan Icing makes 24 servings.

The ingredients for Vegan Cashew Coffee Cake with Vegan Icing are:

Cashew Coffee Cake

3 1/2 cups whole wheat pastry flour
1 1/2 cups dried cane juice (or organic vegan sugar or rice syrup or agave nectar)
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1 cup canola oil
2 cups coffee
1 tbsp vanilla
1 tbsp lemon juice (fresh squeezed if possible)
2 tbsp coffee royale (or coffee liquer)

Icing

1/2 cup soft tofu
1/2 cup cashew butter
1/4 cup canola oil
1/2 cup rice syrup (or other sweetener)
1/2 cup dried cane juice (apple juice also works)

Here is how you make Vegan Cashew Coffee Cake with Vegan Icing:

Makes 24 2 inch piecesInstructions for cakeMix wet and dry well and bake for 30 minutes in a 12-1/2" x 9" x 1-1/2" rectangular cake pan. Allow cake to cool for 10 minutes then pour and spread icing on top. Instructions for IcingPut tofu and cashew butter in the blender, heat the remaining ingredients in a pan and then blend everything for a couple of minutes. Pour over cake. Refrigerate.Number of Servings: 24Recipe submitted by SparkPeople user THEOTHERHALF.

The nutritional information for Vegan Cashew Coffee Cake with Vegan Icing is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 297.6

• Total Fat: 14.2 g
• Cholesterol: 0.0 mg
• Sodium: 172.2 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 2.3 g
• Protein: 3.5 g

The dietary needs meet for Vegan Cashew Coffee Cake with Vegan Icing is Vegan