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.
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).
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.