About the Recipe
Last year, my husband and I were on holiday in Barcelona and found a fantastic vegan café, which served this amazing chocolate cake. I had to ask them what was in it and they replied: tofu! So with a bit of research and experimentation, I have now managed to develop a recipe to match that Catalonian café.
It’s really easy to make – you don’t have to worry about folding in egg whites like you do with traditional cakes: simply chuck everything into the blender – incredibly more-ish and you don’t feel guilty going back for a second slice!
Ingredients
For the base
1 pack silken tofu
150g maple syrup
125g plain flour
1 tsp. baking powder
1 tsp. baking soda
80g raw chocolate powder (or cocoa powder)
1 tsp. vanilla extract
120g coconut oil (lightly melted if not already liquid)
250g rice or coconut milk
For the icing
100g Dark Chocolate
50g Coconut Oil
Preparation
Preheat oven to 150C (fan oven) / 160C (normal oven)
Grease spring-form tin with rapeseed oil
Put tofu into blender and blitz on medium until smooth
Add all other Base ingredients to blender and mix until creamy consistency
Pour into tin and place in oven for 25-30 mins
Check to see if it’s ready by inserting a wooden skewer or chopstick into the middle. If it comes out clean, it’s ready.
Leave to cool and then make the icing.
Melt chocolate and coconut oil in the microwave together, stirring occasionally so it doesn’t burn. This is a much better way of melting chocolate than the traditional bain marie since water and chocolate do not get on well together!
My cake sunk in the middle, leaving a rim around the edge so that I could then pour the chocolate icing into the gap. Otherwise, spread the icing on top. Put the cake in the fridge until the chocolate has set.