Holiday Helpers! Mandarin Orange Bundt Cake

Mandarin Orange Bundt Cake
This moist cake is not overly sweet, and therefore, I find it perfectly appropriate to eat for breakfast!


3 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces soft silken tofu, blended to a puree
1 cup sugar
1 (15 ounce) can mandarin oranges in light syrup, divided
1 teaspoon vanilla extract
1/2 cup full fat coconut milk
1/4 cup oil
2/3 cup powdered sugar
2 tablespoons orange juice
1 tablespoon orange zest

Preheat oven to 350 F.
Grease a standard bundt pan.
In a large mixing bowl, mix together flour, cornstarch, baking powder, baking soda, and salt.
In a separate bowl, mix together tofu, sugar, 1 cup (235 ml) of the syrup from the mandarin oranges (reserve the orange segments for later use), coconut milk, and oil.
Add wet to dry and mix to combine. Do not overmix.
Mince the orange segments, and fold into the batter.
Pour batter into the bundt pan.
Bake for 45 to 55 minutes, or until a toothpick inserted comes out clean.
Remove from oven.
Allow to cool and invert onto a tray.
In a small bowl, whisk together powdered sugar and orange juice until smooth.
Drizzle all over cake.
Sprinkle orange zest over the top.

Yield: 1 standard bundt cake, or 8 slices