Vegan chocolate and tofu cake with red berries
Summer is just around the corner, so now is the moment for thinking about cold dishes. As the days are getting warmer, we would like to suggest a tempting chilled dessert: chocolate and tofu cake with red berries.
Ingredients
For the base:
- ¼ cup brown rice flour
- ¼ cup coconut flour
- 6 tbsp liquid coconut oil
- ⅓ cup oat milk
- ½ tsp pure vanilla powder
- 2 tbsp raw cacoa powder
- Pinch of salt
For the topping:
- 400 g compact tofu
- 200 ml coconut milk
- 3 tbsp arrowroot
- 6 tbsp raw cocoa powder
- 9 tbsp agave syrup
- 1 tsp pure vanilla powder
- Pinch of salt
For the decoration:
- Cocoa powder
- Raspberries
- Strawberries
- Coconut flakes
- Fresh mint leaves
Instructions
- Mix all the ingredients for the cake base in a bowl until you have a homogeneous dough.
- Grease a 20 cm diameter mould with coconut oil.
- Spread the dough over the base of the mould, pressing down to make sure that the dough is even and smooth. Set aside.
- Prepare the topping. First, remove excess liquid from the tofu and set aside.
- Dilute the arrowroot with a little coconut milk and add the mixture to the rest of the coconut milk.
- In a bowl, mix the tofu with the coconut milk and arrowroot, and the rest of the topping ingredients. Beat with a hand blender until the mixture is creamy and homogeneous.
- Pour the filling mixture over the base, ensuring the surface is smooth.
- Bake the cake in the oven at 180°C, for 45 minutes, checking regularly until the top is golden brown. Bear in mind that each oven is different in terms of temperature, so your cooking time may vary by a few minutes.
- Leave the cake to cool, then cover with aluminium foil and leave in the fridge for at least 8 hours to rest and solidify.
- Turn out the cake and decorate it: sprinkle with cocoa using a sieve to cover any cracks, and place the raspberries, strawberries, some fresh mint leaves and coconut flakes.
Notes
Arrowroot: the root of a large tropical plant, native to the rainforests of Central and South America. Starch is extracted from the root, serving as a substitute for corn starch. Arrowroot is not used for flavour, but as an emulsifier and thickener for sauces, pie fillings and casseroles.
Coconut oil: this changes from a liquid to a solid state very easily. When the temperature exceeds 22 or 23oC, the oil dissolves and becomes liquid and transparent; below 21oC, it returns to its white, solid state.
Time of year: this recipe is designed for warm weather, but the cake is very versatile and can be prepared any time of year, replacing the red fruits and strawberries with other seasonal fruits.
this recipe is sponsored by Mediterranean Supermarket