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mixture into the food processor and pulse just until blended. Gently fold in the blueberries.

Pour into an oiled tube or bundt pan and bake 45-50 minutes. Let cool about 10 minutes, then turn out of pan onto a rack. When completely cool, move onto a serving platter and glaze with Lemon Glaze, below.

LEMON GLAZE

Mix together:
1-1/2 cups confectioners' sugar
2 tablespoons fresh lemon juice

Pour over the top of the cooled cake.

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Even vegans love chocolate, so here's a Chocolate Pudding Cake created by Louise Hagler.

CHOCOLATE PUDDING CAKE
Serves 9. Makes one 9-inch square pan.

Ingredients:

1-1/4 cups unbleached white flour
1-3/4 cups granulated sugar, divided
1/4-cup cocoa powder, plus 2 tablespoons
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4-cup tofu, crumbled small
2/3-cup water
1 teaspoon vanilla
3 tablespoons vegetable oil
1/2-cup walnut or pecans, finely chopped
1 cup boiling water

Preheat oven to 350-degrees Fahrenheit.

Whisk flour, 3/4-cup sugar, 1/4-cup cocoa, baking powder and salt together in a large bowl. Beat in tofu, water, vanilla, oil and nuts. Pour into oiled pan.

Mix together 2 tablespoons cocoa and 1 cup sugar. Sprinkle over top of the batter in the pan, then pour on 1 cup of boiling water.

Bake for 45 minutes. Serve hot or cold.

If serving cold, top with a scoop of Rice Dream or a soy "ice cream".

For your added vegan dining pleasure, check out Tofu Cookery's Shortcake, Creme-Filled Crumb Cake, Carrot Cake with Creamy Glaze Topping, and Peach-Strawberry Upside Down Cake.

Learn more about this author, Kathleen Richardson.
Click here to send this author comments or questions.

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