Mini Almond Poundcakes

Ingredients

7 oz almond paste
6 oz extra firm silken tofu (vacuum packed kind, like Mori-nu)
1 cup almond milk (or your favorite non-dairy milk)
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 cup refined coconut oil, melted

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Directions

Preheat oven to 350 F. Lightly grease an 8-loaf mini-loaf pan.

Break almond paste up into smaller pieces and drop into a blender. Add the tofu, almond milk, and sugar. Blend until smooth, scraping down the sides with a rubber spatula to make sure you get everything. Add the vanilla and stream in the melted coconut oil and blend again.

Transfer mixture to a large mixing bowl. Sift in flour, baking powder and salt and whisk until smooth. An electric hand mixer will work best because the batter is quite thick, but a strong metal whisk will get the job done, too.

Fill mini-loaf compartments about 3/4 full, this should be about 1/2 cup of batter. Bake for for 30 minutes, then lower heat to 325 F and bake for 10 more minutes, until lightly browned and firm to the touch.

Remove from the oven and let cool for a few minutes, then transfer to a cooling rack to cool completely. Serve with vegan cream and strawberries.