Oil-free Kabocha Squash & Tofu Pudding-like Cake
Oil-free Kabocha Squash & Tofu Pudding-like Cake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, oil-free kabocha squash & tofu pudding-like cake. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Oil-free Kabocha Squash & Tofu Pudding-like Cake is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Oil-free Kabocha Squash & Tofu Pudding-like Cake is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook oil-free kabocha squash & tofu pudding-like cake using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Oil-free Kabocha Squash & Tofu Pudding-like Cake:
  1. Take Silken tofu (no need to drain)
  2. Get Kabocha squash
  3. Take Egg
  4. Make ready Sugar
  5. Get to 5 packs Artificial sweetener (saccharin)
  6. Get White chocolate
  7. Get Soy milk or milk
  8. Take Maple oil
  9. Make ready ★Cake flour
  10. Prepare ★Cornstarch
  11. Get ★Skim milk
  12. Get Chocolate chips, pumpkin seeds
Instructions to make Oil-free Kabocha Squash & Tofu Pudding-like Cake:
  1. Prep the ingredients. Take the seeds and fibrous parts out of the kabocha squash and cut up into pieces. Microwave until tender. Remove the skin while it's still hot. Put the white chocolate and soy milk in the same container and microwave until melted. Mix the ★ together with a whisk instead of sifting them.
  2. Preheat the oven to 360°F/180°C. If you're using a food processor, put all the ingredients except for the chocolate chips and pumpkin seeds and blend to make the cake batter. I don't have a food processor, so I use a blender instead.
  3. Put the tofu, kabocha squash, egg, sugar, artificial sweetener, melted white chocolate and maple oil, and the ★ ingredients into the blender in that order. Blend until smooth.
  4. Line a poundcake tin with parchment paper and pour in the batter. Top with chocolate chips, pumpkin seeds, or whatever you like. Bake for 35 to 40 minutes at 360°F/180°C and it's done! Let it cool first, then chill in the refrigerator overnight!
  5. The cake is puffy like this when it's just out of the oven. As it cools down, the center will sink.
  6. See?

So that is going to wrap this up for this exceptional food oil-free kabocha squash & tofu pudding-like cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!