Cake or gateau? It doesn't matter - it tastes great and looks beautiful!
Chocolate topping made from silken tofu
Silken tofu is great for vegan cuisine to add a creamy flavour to creams, desserts, smoothies, soups and the like.
The recipe as given here can also be eaten as a vegan chocolate mousse, for example 🙂
Baking time: approx. 50 min
Ingredients for 1 cake (24cm springform tin)
- 500 g courgettes (approx. 2 medium sized), grated and squeezed
- 300 g sugar / xylitol
- 200 g rapeseed oil
- 400 g spelt flour type 630
- 200 g ground hazelnuts
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
For the chocolate topping
- 250 g dark chocolate
- 400 g silken tofu
- 5 tbsp agave syrup
Decoration
- flaked almonds / blueberries / cocoa nibs / dried strawberries / decorative flowers etc.
Preparation
Add the remaining ingredients, mix everything well and then pour into the springform tin.
Bake the cake at 175 °C for approx. 50 min. Test with a skewer to see if the dough is ready. Leave to cool well.
To make the chocolate topping, melt the dark chocolate over a bain-marie. Place the silken tofu and agave syrup in a bowl, add the melted chocolate and mix in immediately using a hand blender.
Chill the chocolate mousse for half an hour and then spread it on the cake.
Decorate as desired with the suggested decorative elements and keep in the fridge until ready to slice.
Enjoy the flavour!
Your Katinka