Ingredients

• 2 tablespoons of coconut oil or vegan butter (for greasing)
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup vegan butter
• 2 teaspoons vanilla extract
• 3 tablespoons ground golden flax seeds
• 3 tablespoons apple cider vinegar
• 6 tablespoons water
• 1 1/2 cups silken tofu (about 16 oz)

Directions

1. Preheat the oven to 350 F. Thoroughly grease a 10 inch 2-piece tube pan (angel food cake pan) with coconut oil or vegan butter.
2. Mix together the brown sugar and cinnamon in a small bowl and set aside
3. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
4. In a separate bowl, with an electric mixer, combine the butter and sugar and mix throughly. Then, add the vanilla, flax, vinegar and water, and mix until everything is smooth and well-combined.
5. Take the tofu out of the package, and use the electric mixer to blend the tofu in a small bowl until it is the texture of sour cream or yogurt. Measure 1 1/2 cups of the tofu. Add it to the wet mixture.
6. Slowly mix the flour into the wet mixture to form a thick batter.
7. Pour 1/3 of the batter into the greased pan, spreading evenly with a spatula. Sprinkle 1/3 of  the brown sugar and cinnamon mixture on top. Repeat 2 more times.
8. Bake for 1 hour. Let cool completely before removing from the pan.
9. Serve! Store covered, at room temperature.