Monday, July 27, 2015

Chocolate Chip Tofutti Cream Cheese Cake

I haven't made this cake in many, many years.  We gave up on vegan cream cheese for a bit a couple of years ago.  I also got down on cakes in general since gluten free cakes, that are also vegan, can be a real disappointment.  I used to make this cake every Sunday for breakfast when the kids were little.

Jennie is returning from Glasgow today and requested cake!  She went back to the vegan cream cheese this summer after realizing it shared all the same ingredients as their vegan sour cream. It was a no brainer to try the cream cheese!  And a no brainer to make this cake.

Welcome home my Len!

Preheat oven to 350 and grease a Bundt well very well.

1/2 cup Earth Balance stick margarine, softened
8 oz or one tub of Tofutti Better Than Cream Cheese
1 cup sugar
2 cups GF baking mix
1 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1/4 cup vanilla soymilk
1 cup mini vegan chocolate chips, I only use Amanda's Own

In your mixer, cream the margarine, cream cheese, and sugar.  Add the baking mix, baking powder, baking soda, and salt. Until well combined.

Stir in the soymilk and chocolate chips.

Spread into prepared pan.  Bake for about 30 minutes or until set.  Cool in pan for 15 minutes.  Turn out onto serving dish.  Can be eaten when warm or cooled.  This cake actually keeps pretty well until the next say too...  If it lasts that long!

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