Hi, I’m Clara. Today, I will show you a way to make no butter matcha cake with tofu and cream recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
No Butter Matcha Cake with Tofu and Cream Recipe
No Butter Matcha Cake with Tofu and Cream is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. No Butter Matcha Cake with Tofu and Cream is something which I’ve loved my whole life.
To be with this particular recipe, we have to prepare a few components. You can cook no butter matcha cake with tofu and cream using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make No Butter Matcha Cake with Tofu and Cream:
- Take 200 grams Pancake mix
- Make ready 200 grams Non-dairy fresh cream
- Make ready 150 grams Tofu
- Make ready 2 Egg (whole)
- Take 30 grams Light brown sugar
- Prepare 10 grams Matcha
Steps to make No Butter Matcha Cake with Tofu and Cream:
- Knead and mix the beaten eggs and sugar. Add the cream and mix. Then add strained tofu and continue to mix.
- Preheat the oven at 170℃.
- Add the pancake mix in several batches, making sure not to make lumps.
- Add matcha and mix well. Pour into a cake pan lined with kitchen paper. I used an 18 cm pan this time.
- Drop the cake pan several times to remove air bubbles. Bake for 40 minutes at 170℃.
- Open the oven and cover with aluminum foil. Continue to bake for 10 minutes.
- Make a hole with a skewer to check if it’s baked enough. Remove from the cake pan and cool on a cake rack to finish.
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