Mediterranean Cooking

Vegan chocolate and tofu cake with red berries

Tarta vegana de chocolate y tofu maridada con Cava de Guarda.jpg

Light, fruity and citric, its crisp, fast bubbles are typical of a young wine. On the palate, notes of white flowers and fruits like green apple and pear. Ideal for pairing with all types of aperitivos, salads, light canapés or seafood.

1 Hour 10 minutes

Difficulty

6 people

Vegan

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.

This is a vegan dessert suitable for everyone, using gluten and lactose-free ingredients and no refined sugars. The cake caters to different food intolerances and is equally ideal for a celebration or for everyday use. What's more, this sweet treat breaks all the stereotypes associated with indulgent chocolate cakes: thanks to the healthy ingredients - brown rice flour, coconut flour, coconut oil, and oat milk - it is rich in vegetable proteins, calcium, iron, and other minerals.

The recipe is simple to make, but it needs to chill for a minimum of 8 hours in the refrigerator. For this reason, we recommend that you prepare the cake the day before, so you can also chill a bottle of Cava de Guarda (9 months of aging), a perfect accompaniment to this delicious chocolate dessert.

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.

Your vegan chocolate and tofu cake with berries is now ready to serve. Remember that this is a cold dessert, so if you are not going to eat it at once, keep in the fridge until ready to serve. Then you can pair it with your ready-chilled Cava de Guarda (9 months of aging).

Tips

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.

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