MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blueberry Lime Bundt Cake
Categories: Cakes
Yield: 12 Servings

3 c All-purpose flour
1 tb Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Earth Balance or
- other vegan margarine;
- softened
1 c White sugar or
- other light
- granulated sugar
2 tb Lime zest
6 oz Silken tofu
1/2 c Non dairy milk
1 tb Cider vinegar
1/4 c Fresh lime juice
2 ts Vanilla extract
2 c Blueberries
1 tb Flour;
- up to 3 tb if using
- frozen berries
1 c Powdered sugar
2 tb Fresh lime juice

Total time: 90 minutes

Preheat oven to 350?F. Spray a 12-cup Bundt pan with cooking spray or
grease with Earth Balance. Dust with flour. A 10" springform cake pan
also works for this recipe.

In a bowl, mix together flour, baking powder, baking soda, and salt.
Set aside.

Cream together earth balance, sugar, and lime zest until light and
fluffy. Add tofu, non-dairy milk, vinegar, vanilla, and lime juice to
a blender and blend until smooth. Add 1/3rd of the flour mixture to
the butter mixture followed by half of the tofu mixture; continue
alternating flour and tofu, beating for 1 minute after each addition.
Gently fold blueberries into cake batter.

Spoon batter into the cake pan and spread evenly with a spatula.
Place cake in the oven and bake for 60 to 70 minutes until a knife
inserted in the center comes out clean. Allow cake to cool in pan for
20 minutes before inverting on a rack. Allow to cool completely.
Don't be tempted to invert the cake before 20 minutes of cooling, or
the cake could fall apart!

Whisk together powdered sugar and lime juice and drizzle mixture over
cake. Serve.

Gluten Free Option:

Substitute all purpose GF flour mix +1 ts xanthan gum for all purpose
white flour. Reduce quantity of flour to 2-1/2 cups.

Soy Free Option:

The silken tofu acts as an egg replacer in this recipe for up to
6 eggs. Substitute 1 cup cashew cream (1/4 cup soaked cashews
blended with 3/4 cup water) +2 tb powdered egg replacer, mixed
together with other wet ingredients.

Blueberry Lemon Variation:

Substitute lemon juice for lime juice and lemon zest for lime zest
wherever called for in the recipe.

Raspberry Lime Variation:

Substitute raspberries for the blueberries

Fresh Versus Frozen:

Fresh berries are best because frozen berries will bleed into the
batter. If using frozen berries, make sure that they are well coated
in flour to minimize this. Leave the berries in the freezer until
just before adding to the cake batter.

Per 103 g serving: 287 cal, 42 g carbs, 12 g fat, 280 mg sodium,
1 g fiber, 22 g Sugars, 3 g protein, very low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180916132542/
http://www.savvyvegetarian.com/vegetarian-recipes/
blueberry-lime-bundt-cake.php>

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