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This chocolate cake is one of my families favorites. The recipe is vegan, dairy-free, refined sugar-free, is really moist and tastes great !!
The secret ingredient in this recipe is Tofu When you bake cakes without eggs & butter -you often end up with a dry crumbly cake. So when I first experimented with Plant Based cakes I tried many ingredients to add a moist texture. Tofu is one that I use – and it works a treat ! …
I have iced this cake with a chocolate ganache, sprinkled it with cacao nibs, and then dressed it with berries and edible flowers 🌺…
Tag a friend who would like a slice !
INGREDIENTS (16 slice cake)
300 g silken tofu
1 ½ cups wholemeal flour
1 cup unsweetened cacao
1 ½ tsp baking soda
1 ½ tsp baking powder
1/3 cup natvia (Stevia)
¼ tsp salt
4 tbsp avocado oil
1 cup soy milk or any nut milk
1/3 cup boiling water
Pre – heat the oven 180 C / 350 F.
Prepare a bundt cake tin with vegan butter and flour.
In a medium bowl – sift the wholemeal flour, unsweetened cacao, baking soda and baking powder.
In a blender – blend the tofu until smooth and creamy.
Add the creamy tofu, oil, natvia sweetener, salt and hot water into the dry ingredients.
Stir it until well combined together and then transfer the batter into the prepared bundt cake tin.
Bake for 30-35 minutes or until a tooth pick comes out clean.
Remove from the oven and leave the cake in the tin for about 10 minutes. Then remove to a cooling rack.
1/2 cup coconut cream
80 g vegan dark chocolate, chopped
1 tbsp agave
Heat the coconut milk in the microwave for 40 second then add the dark chocolate.
Stir it until smooth and add the agave and stir it to combine together.
NUTRITION (per slice)
Calories 120
Fats 6.5 g
Carbs 14.9 g
Protein 4 g

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