Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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!
Per Serving | Per 100 g / ml | |
---|---|---|
Energy |
2047
kJ
489 kcal |
1930
kJ
461 kcal |
Fat | 34.47 g | 32.52 g |
Carbohydrate | 36.65 g | 34.57 g |
Protein | 6.86 g | 6.47 g |
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