Vegan Vanilla Sponge Cake With Dairy-Free Tofu Frosting and Blueberries

Vegan Vanilla Sponge Cake With Dairy-Free Tofu Frosting and Blueberries

I cannot tell you how long I have wanted to try a tofu frosting. I’ve had a recipe saved for over 6 years when I was right at the beginning of my health journey. I really don’t know why it’s taken me so long to try it but I think it has something to do with the fact that I’m insecure about baking and even more insecure about applying frosting. I’m literally terrified of those squeeze frosting tube things. I’m the furthest thing from a perfectionist and worry that my attempts at neat cupcake frosting will just destroy the whole thing and all my effort will go to waste.

I have to admit although this recipe worked I was a little disappointed with the results. I even considered not publishing it but I decided I would because I’m sure someone out there will appreciate it. According to my husband, the cake tastes like a muffin and according to me, the frosting fell very short of my expectations. The frosting is impressive looking and handles well but it lacks the fatty goodness of real frosting or other vegan frostings that I’ve tried.

That is my number 1 problem with it, however, there are tons of people out there that follow a low-fat plant-based diet and so a tofu frosting is a really good option for them. The entire recipe is quite low fat in general. On the upside, our baby absolutely loved this cake! He gobbled up an entire slice all by himself and I didn’t mind one bit because the cake is full of goodness.


Still new to vegan baking? Read this primer on the best dairy-free butter for baking. Depending on what you make, butter can be replaced with vegan butter, coconut oil, nut butter, pureed fruit, dairy-free yogurt, or canned pureed pumpkin.

And check out these nine vegan chocolate chip cookie recipes, including tips on the best pan to use. Banana bread is also great for beginners, just like the traditional dessert. Try this simple, nutty vegan banana bread recipe.

This recipe was republished with permission from Hazel and Cacao.