Just thought I’d pop this popular recipe in from my book, Divine Vegan Desserts. Always handy to have a delicious chocolate cake that almost everyone can enjoy!
Ingredients
Torte
- ¼ cup (35 g) cocoa
- 1 cup (135 g) plain gluten-free flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- ½ cup (100 g) raw sugar or coconut sugar
- ½ cup (120 g) silken tofu
- ¼ cup (60 ml) maple syrup
- ¼ cup (60 ml) sunflower or rice bran oil
- 1 teaspoon vanilla extract
- 1 teaspoon cider vinegar
- 2 tablespoons strong coffee (espresso shot or 1 teaspoon instant coffee powder dissolved in 2 tablespoons hot water)
Frosting
- ½ cup (120 g) silken tofu
- 2 tablespoons maple syrup
- 2 tablespoons plant milk of your choice (soy, rice, almond, oat…)
- 1 teaspoon vanilla extract
- 1 bar (100 g) 70% cocoa solids dark chocolate
Preheat the oven to 180° C / 350° F / Gas 4. Grease and line the base of a 23 cm round cake tin.
Method
- To make the torte, sift the cocoa, flour, baking powder, bicarbonate of soda and salt into a bowl. Add the sugar.
- In a food processor or blender combine the tofu, maple syrup, oil, vanilla and cider vinegar and mix thoroughly until creamy. Add the coffee and blend again.
- Add this wet mixture to the bowl of sifted flour and whisk until smooth.
- Pour batter into the prepared pan and spread evenly. Bake for 20 minutes or until cake comes a little away from the sides of the tin. Don’t expect the torte to rise like a sponge, it’s moist and dense and will stay flat, or even sink a little.
- Cool in tin. When cool, invert onto a plate.
- For the frosting, melt the chocolate in a bowl over a pan of gently simmering water. In a food processor, blend the rest of the ingredients until very smooth.
- When the chocolate has melted add it to the mixture and blend, scraping down the sides of the bowl with a spatula now and again. Transfer the mousse to a bowl and refrigerate for about an hour until it thickens. Then spread a thick layer on top of the torte. Keep in the fridge.
