Delicious Tofu Cranberry Pound Cake Recipe

Listen closely, my dear food enthusiasts, to this tantalizing recipe for a Tofu Cranberry Pound Cake with White Chocolate. As a chef devoted to the exquisite flavors of British cuisine, I assure you this cake will blow your minds! Each bite is a symphony of sweet white chocolate mingling with tangy cranberries and zesty orange zest. And don’t get me started on the buttermilk and firm silken tofu giving it an unparalleled moistness that you cannot resist.

This delicacy embodies the union of so many incredible ingredients; butter, sugar, cream cheese, flour – all artfully mixed together to form a cake that is bound to become your new favorite indulgence. The results are nothing short of heavenly.

Whether it’s an intimate gathering or a family get-together during Christmas time, this cake will be sure to impress any and all guests. So start preheating those ovens and prepare yourself for a gastronomic adventure! Let’s delve into the recipe and ignite your passion for baking!

Why You’ll Love This Recipe

Tofu Cranberry Pound Cake With White Chocolate
Tofu Cranberry Pound Cake With White Chocolate

My dear friends, I have a recipe that will surely make you fall in love with tofu and white chocolate – the Tofu Cranberry Pound Cake with White Chocolate recipe. You may ask why, as tofu may not be your go-to ingredient in baking. But let me tell you, this recipe is like no other.

Imagine biting into a moist, fluffy pound cake bursting with tangy cranberries, white chocolate chips, and a hint of orange zest. The use of firm silken tofu gives this cake the perfect texture and adds a bit of nutrition too. And the best part? It’s dairy-free for all those lactose-intolerant folks out there!

But wait there’s more! This recipe is also incredibly versatile. Feel free to substitute dried cranberries instead of fresh ones or adjust the sweetness level by using brown sugar instead of granulated sugar. You can even make it gluten-free by swapping regular flour for gluten-free flour.

So if you’re looking for a unique dessert option that’s both delicious and healthy, give the Tofu Cranberry Pound Cake with White Chocolate recipe a try. I promise you won’t regret it.

Ingredient List

 A slice of heaven on a plate
A slice of heaven on a plate

Let’s gather our ingredients and get ready to bake up a treat. Below is a list of what you’ll need:

Wet Ingredients

  • 1/4 cup buttermilk
  • 1 1/4 cups granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup light cream cheese, softened
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup margarine, at room temperature
  • 8 ounces firm silken tofu
  • 1 large egg, at room temperature

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon sea salt

Flavor Boosters

  • Zest of ½ medium-sized orange
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) fresh cranberries

White Chocolate Glaze (optional)

  • 4 ounces (113g) white chocolate
  • 2 tablespoons (12g) dried cranberries

Note: If you want to keep this recipe dairy-free, substitute the butter and cream cheese for vegan alternatives. If you want to make it gluten-free, use gluten-free flour instead.

The Recipe How-To

 Sweet and savory flavors in every bite
Sweet and savory flavors in every bite

Now that we have gathered all the ingredients, let’s get started on making this delectable Tofu Cranberry Pound Cake with White Chocolate.

Step 1: Preheat your oven

Before you set off to work, preheat your oven to 350°F. This temperature is ideal for baking pound cakes and ensures that it is cooked evenly throughout.

Step 2: Mix the Dry Ingredients

In a mixing bowl, mix together 3 cups of flour, 1 teaspoon of baking soda, 2 teaspoons of baking powder, and a pinch of sea salt. Make sure to mix the ingredients well so that they are all evenly distributed.

Step 3: Cream the Wet Ingredients

In a separate bowl, cream together 1 cup of softened butter, 4 ounces of light cream cheese, and 1 and 1/4 cups of granulated sugar. Beat this mixture until it is smooth and fluffy.

Step 4: Add in the Tofu and Eggs

Next, add in 8 ounces of firm silken tofu and 2 eggs one at a time while continuing to beat the mixture.

Step 5: Mix in Vanilla and Orange Zest

Then, blend in 2 tablespoons of vanilla extract and 1 tablespoon of freshly grated orange zest to give the cake a citrusy aroma.

Step 6: Combine with Dry Mix

Gradually add in the dry ingredients from step two until everything is well combined. Then gently fold in about 1/3 cup of fresh cranberries into the batter.

Step 7: Bake Your Cake

Take a bundt pan or an average-sized pound cake pan and grease it with cooking spray or butter to prevent sticking. Now pour in your batter and smooth out the top before placing it into the preheated oven for about 50-60 minutes.

Step 8: White Chocolate Topping

Melt 8 ounces of white chocolate in a double boiler and drizzle over the cooled cake as frosting. This will add a rich, indulgent flavor that compliments the tart cranberries in the cake.

This Tofu Cranberry Pound Cake with White Chocolate recipe is bound to be a showstopper at your dessert table. Not only is it easy to make, but it’s also vegan-friendly and healthy without compromising on taste!

Substitutions and Variations

 Just the perfect amount of cranberry tanginess
Just the perfect amount of cranberry tanginess

As a chef, I know that sometimes making substitutions in a recipe can be necessary, whether it’s because of dietary restrictions or simply not having all the ingredients on hand. For this Tofu Cranberry Pound Cake with White Chocolate Recipe, there are several substitutions and variations you can make without compromising its deliciousness.

Firstly, if you want to make this cake dairy-free or vegan, you can swap out the buttermilk with dairy-free milk or even use orange juice instead. You can also replace the egg with a flaxseed egg substitute or an egg replacement powder. Instead of using firm silken tofu, you could use mashed bananas or apple sauce for a similar texture.

For those who prefer gluten-free options, you can use a gluten-free flour blend instead of regular flour. Additionally, if you’re not a fan of cranberries, dried cherries or raisins could make for an excellent substitution. In place of white chocolate chips, dark chocolate chips are equally delicious.

If you want to take this cake recipe to the next level, try incorporating a few flavor variations! Adding coriander seeds and substituting orange zest with lemon zest adds a bright citrusy flavor that compliments with the cranberries perfectly. You could also add finely chopped nuts such as walnuts or pecans for a crunchy texture and deeper flavor.

There are many variations and substitutions that can be made in this recipe while still achieving amazing results. Don’t be afraid to experiment and add your own touch to this classic Tofu Cranberry Pound Cake with White Chocolate Recipe.

Serving and Pairing

 Smooth and creamy tofu blended in the batter
Smooth and creamy tofu blended in the batter

Ah, the moment has finally arrived – time to savor the delicious Tofu Cranberry Pound Cake with White Chocolate that you have lovingly baked. But wait, it doesn’t end there! This moist cake is perfect for serving on any special occasion or just as a comforting treat.

When it comes to pairing this delight with a tea, I recommend brewing Earl Grey, one of my personal favorites, or Darjeeling, which pairs wonderfully with the tartness of cranberries. If you prefer coffee, then try a bold blend like French Roast, as it complements the earthy flavor of tofu and chocolate.

If you are feeling fancy, dress up your Tofu Cranberry Pound Cake with White Chocolate by garnishing it with fresh cranberries and orange zest. The fruity flavor will be enhanced further by adding a dollop of whipped cream on top!

Just remember to share the love by gifting friends and family with slices of this delectable treat. It is also an ideal dessert to serve at holiday gatherings or potlucks where everyone can indulge in the sweet spiced aroma of the cake.

No matter how you choose to serve it, the Tofu Cranberry Pound Cake with White Chocolate will always be a crowd-pleaser!

Make-Ahead, Storing and Reheating

 A festive dessert to indulge in all year round
A festive dessert to indulge in all year round

As a busy chef, I understand how critical time management and planning are in cooking. That is why I am excited to share with you some tips on how to make, store and reheat the Tofu Cranberry Pound Cake With White Chocolate Recipe.

First things first, you can make ahead the tofu cranberry pound cake up to two days in advance. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil and store at room temperature.

If you want to store the cake for an extended period of time, I recommend refrigerating it. You can do this by wrapping the tightly pre-wrapped cake with a layer of plastic wrap and then aluminum foil. It can be stored for up to 5 days.

To serve, let it sit at room temperature for at least an hour before unwrapping it. This will allow the cake to return to its proper texture and allow the flavors to mature.

One other fantastic aspect of this recipe is that it reheats very well. If you have any leftovers or decide to make it ahead of time, you can reheat it using a few simple methods. One way is to microwave slices of the cold cake for 10-15 seconds until they warm through.

Another way is to toast the slices under the broiler or in a toaster oven until they are golden brown on top. You can also place slices in a preheated oven at 325°F (165°C) for 5-10 minutes until heated through.

Whatever method you choose, make sure not to overheat as this could dry out your cake. With these tips, your Tofu Cranberry Pound Cake With White Chocolate Recipe will be delicious no matter when you decide to serve it.

Tips for Perfect Results

 White chocolate drizzle adds a touch of luxury
White chocolate drizzle adds a touch of luxury

Creating the perfect tofu cranberry pound cake with white chocolate requires a bit of finesse, but with the right techniques and ingredients, you can achieve a delicious final result. Here are my tips for making this cake truly shine.

1. Make sure all ingredients are at room temperature

Room temperature ingredients blend more easily and evenly, which results in a smoother batter. Take your eggs, butter, cream cheese and buttermilk out of the fridge at least 30 minutes before starting your recipe.

2. Don’t overmix the batter

Overmixing causes the cake to become tough due to excessive gluten formation. To ensure a tender crumb, mix only until just combined after adding dry ingredients.

3. Switch up the fruit

While fresh cranberries are ideal for this recipe, you can also use dried cranberries or other types of berries such as blueberries. Just be sure to coat them in flour before folding them into the batter to prevent sinking.

4. Substitute vegan options

This recipe can easily be adapted for dietary preferences by using vegan butter, dairy-free cream cheese and egg replacers like flax or chia seeds.

5. Use sea salt instead of table salt

Sea salt has a clean flavor that complements sweet desserts like pound cakes. It also has less sodium than table salt, which is better for those who are watching their sodium intake.

6. Take advantage of good quality white chocolate

White chocolate adds a touch of luxury and creaminess to every slice of pound cake. Opt for high-quality white chocolate baking bars or chips rather than candy coating or almond bark.

7. Let your ingredients cool completely

Cooling your cake ingredients ensures that they will properly combine without compromising texture or taste.

By following these simple tips for making the perfect tofu cranberry pound cake with white chocolate, you’ll end up with a show-stopping dessert that is sure to impress family and friends alike.

Bottom Line

Now that you have discovered the secrets of this delectable Tofu Cranberry Pound Cake with White Chocolate Recipe, there is no reason not to head straight to your kitchen and whip up a batch for yourself. This cake is guaranteed to be a showstopper at your next holiday gathering, impressing your guests with its unique flavor combination and picture-worthy presentation.

Not only is this recipe delicious, but it is also versatile enough to accommodate substitutions and variations that suit any taste preferences or dietary restrictions. Whether you choose to make it gluten-free, dairy-free or vegan, you can still savor the same savory taste of this remarkable cake.

So why settle for anything less than exceptional by following mediocre recipes when you can create something that will tantalize your tastebuds? Give this Tofu Cranberry Pound Cake recipe a try today and see for yourself how easy it is to achieve perfection with every slice. With a little imagination and creativity, you can add a personal touch to this recipe to make it even more remarkable.

There’s nothing more satisfying than sharing scrumptious food with friends and family during festive seasons. I hope this Tofu Cranberry Pound Cake becomes an integral part of your holiday table and continues to spark joy in years to come. Don’t forget to share the recipe with others so they too can bask in the delights of this luscious cake.

Tofu Cranberry Pound Cake With White Chocolate

Tofu Cranberry Pound Cake With White Chocolate Recipe

Another great cake which is low in fat and calories when made with tofu.
Course Dessert
Cuisine Vegetarian
Keyword < 4 Hours, Beans, Dessert, Easy, For Large Groups, Fruit, Soy/Tofu
Prep Time 10 minutes
Cook Time 1 hour
Calories 180.4kcal


  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/4 cup butter or 1/4 cup margarine
  • 3 ounces light cream cheese
  • 1/3 cup brown sugar, packed
  • 1/3 cup sugar
  • 1 egg
  • 3 egg whites
  • 4 ounces firm silken tofu, drained
  • 2/3 cup buttermilk
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla
  • 1 1/2 cups cranberries, halved
  • 3/4 cup white chocolate, chopped


  • Butter a 9" pan or bundt pan.
  • Combine flour, baking powder, soda, cream of tartar and salt.
  • In bowl beat butter, cream cheese and sugars.
  • Add eggs and whites one at a time, beat 2 minutes.
  • Whip tofu and milk in blender till smooth.
  • Add to butter mixture alternately with flour, beating only till smooth after each addition.
  • Stir in orange zest, vanilla, cranberries and chocolate.
  • Pour into pan and bake at 350 degrees, 50-60 minutes, till tester comes out clean.
  • Turn out on baking rack to cool.


Serving: 74g | Calories: 180.4kcal | Carbohydrates: 24.6g | Protein: 4.2g | Fat: 7.4g | Saturated Fat: 4.4g | Cholesterol: 26.4mg | Sodium: 253.1mg | Fiber: 0.8g | Sugar: 14.3g

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