Gluten Free

Matcha Tofu Cake
with Black Tahini Sauce

Serves: 9’x9’ baking pan or 2-quart glass dish  

INGREDIENTS

• Silken tofu –no need to drain water  1 (14 oz) block
• Banana 1
• Eggs 2
• Vanilla extract 1/2 cup
• Millet flour (you can use any flour)  1/2 cup
• Vanilla extract 1 tsp
• Matcha powder 1 tsp
Black tahini sauce :
• Black tahini (or white sesame tahini) 1/4 cup
• Maple syrup 1/2 cup

 

INSTRUCTIONS

Preheat the oven to 350°F and line a baking pan with parchment paper. 

 

 

 

In a food processor, combine tofu, banana, eggs, sugar, and vanilla extract.
Blend until smooth. Move the filling to a large mixing bowl.

   



 

 

Add the flour and matcha powder and whisk until well combined.

 

 

Pour into prepared pan and bake for 35~40 minutes or
until a toothpick comes out immaculate. 
Allow to cool completely and chill for at least 8 hours or even overnight.


 

To make the black tahini sauce. Mix the black tahini and maple syrup.

 

 

Cut the matcha tofu cake and top with a dollop of black tahini sauce.





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