Preheat oven to 350 F. Oil and flour a bundt
pan.
Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl.
Stir in whole wheat flour and wheat germ. Set aside.
In a small bowl, whisk egg replacer and water until foamy. Set aside. In a large bowl, mix
applesauce and brown sugar. Stir in corn syrup, juice concentrate, almond extract and egg
replacer.
Place tofu in food processor and blend while gradually adding lemon juice through feed
tube. Fold dry ingredients into applesauce mixture alternately with tofu mixture. Gently
stir in almonds and crushed pineapple. Pour into prepared pan and bake until light brown
and cake springs back when touched lightly, about 45 minutes.
Turn out on a wire rack and let cool for 30 minutes. Slice and serve.
Hint: Place tofu on paper towels to absorb moisture and make sure it is
thoroughly drained before blending.
"This cake has a nice
texture and good taste. I probably should have drained my tofu better since I baked the
cake for 20 minutes longer than suggested and it still seemed a little too dense or
uncooked in the middle.. . . not a problem though. Highly recommended."
Allen Mayer, tester