Spring-Summer 2009 Poultry Press

Cock-A-Doodle Crème-Filled Crumb Cake

Serves 12. Makes one 10-inch tube pan

Preheat oven to 375 degrees. Use 3 separate bowls to make the 3 separate layers.

First Layer. Mix together till crumbly:

1/2 cup brown sugar
1 cup flour
1/2 teaspoon salt
1/2 cup chopped walnuts
1/4 cup oil

Press this mixture into the bottom and sides of the pan.

Second Layer. In a blender, blend till smooth and creamy:

1 pound crumbled tofu
3 tablespoons oil
1/2 cup sugar

  1. tablespoon vanilla
  2. tablespoons flour

1/2 teaspoon salt

Spread on top of the first layer in the pan.

cock-a-doodle_pan (20K)

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Third Layer. In a blender, blend till smooth and creamy:

1/2 pound crumbled tofu
3 tablespoons fresh lemon juice
1/2 cup oil
1/2 teaspoon salt
1 cup sugar
3/4 cup water

Flour Mixture. Mix together in a bowl:
2 cups flour
1/2 teaspoon soda
2 teaspoons baking powder
1/2 cup chopped walnuts
1/2 teaspoon cinnamon

Stir blended ingredients for the third layer into the flour mixture till there are no lumps. Spread this over the second layer, being careful not to stir the second and third layers together. Bake for 40 to 45 minutes. Let sit for 5 minutes, then loosen the edges and turn out onto a plate. Cool 10 minutes before slicing.

From Replacing Eggs - 21 delicious recipes by United Poultry Concerns. Order from UPC. $1.50.

cock-a-doodle_cake (27K)

Summer-Fall 2009 Poultry Press