Sugar free Tofu Cloud Cake

This sugar free tofu cake tastes just like cheesecake but it’s healthy and full of flavor too!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 350 degrees F. Soak the cashews in hot water for 20-60 minutes or overnight. Strain and add the cashews, tofu, monk fruit, cottage cheese, almond milk, lemon juice, lemon peel, cornstarch, ginger, cinnamon, nutmeg, vanilla and salt into a high speed blender. Blend for one to two minutes until creamy and fluffy.

Step 2

Next, line an 8” springform pan with parchment paper and set aside. For the crust, mix gluten free flour, almond flour, monk fruit sugar, and the coconut oil in a bowl. Press the crust mixture into the bottom and sides of a springform pan. Bake the crust for 15 minutes or until browned and dry.

Step 3

Pour the cheesecake mixture into the crust. Bake for 45-50 minutes or until middle is slightly set but edges are lightly browned. Turn the oven off, and leave the cheesecake sit in the oven, door ajar for one hour. Cool in the refrigerator overnight. Cut into slices and serve with berry sauce:)

Step 4

For the berry sauce, place 1 1/2 cup frozen berries, lemon juice (1/2 lemon) and 1 Tbsp. maple syrup in a heat proof glass cup and microwave 2 minutes.