Vegan Chocolate Cake
Preheat the oven to 180°C (160°C fan oven, 350°F, gas mark 4). Grease and line a 4cm (1 ½ inch) deep, 18cm (7 inch) loose bottomed cake tin. Reserving (1 tsp) Cocoa Powder, mix all the dry ingredients together in a large bowl. Make a well in the centre.
Put the tofu in a blender or food processor and add the oil and Vanilla. Blend for a few seconds to make a smooth, creamy paste.
Scrape out the tofu paste into the centre of the dry ingredients and carefully mix together until well combined and the mixture resembles a thick, chocolate truffle-like mixture.
Pile into the prepared tin, smooth the top and stand the tin on a baking tray. Bake in the oven for 45-50 minutes until firm and a light crust forms on top – a skewer inserted into the centre will come out clean when the cake is cooked through. Cool for 15 minutes in the tin, then turn on to a wire rack to cool completely. Wrap and store for 24 hours to allow the texture and flavour to develop.
To decorate, put the cake on a serving plate and dust with the reserved cocoa powder. Scatter with the pomegranate seeds. Your cake is now ready to serve and enjoy!