* 4 ounces / 1 cup self-raising flour * 2 ounces / 4 tablespoons cornflour * Pinch of salt * 8 ounces / 1 cup soft brown castor sugar * 1 x 200 gram / 7 ounce block of tofu * 8 fluid ounces / 1 cup soy milk * 2 heaped tablespoons chickpea flour * 4 fluid ounces / 1/2 cup oil * 2 tablespoons lemon juice * 1 teaspoon vanilla extract
Place the tofu, sugar, gram flour, oil, vanilla and lemon juice into a blender and blend well. Add the soya milk gradually.
Transfer to a large bowl and fold in the flour.
Spoon into a greased 9 inch / 23 centimeter cake tin (the sort with a detachable bases and loosenable side is best) and bake for 45 mins at gas mark 4 / 180C / 350F until golden and firm to the touch. Cool in the tin.