Vegan Chocolate Cake

This gluten free chocolate cake is a delicious sharing cake containing Fine Dark Cocoa Powder.

8 Portions

Easy 80 Minutes

Ingredients

For the recipe Vegan Chocolate Cake

For the cake:

1	Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)
125 g	Gluten Free Plain Flour (4 1/2 oz)
100 g	Ground Almonds (3 1/2 oz)
1	Dr. Oetker Ground Arrowroot Sachet x 1 sachet (1tbsp)
1	Dr. Oetker Baking Powder Sachet (gluten free) x 2 sachets (2tsp)
175 g	Dark Brown Sugar (6oz)
2 g	Salt (1/2 tsp)
200 ml	Sunflower Oil (7fl.oz)
10 g	Dr. Oetker Madagascan Vanilla Paste (2tsp)
175 g	Fresh Tofu (6 oz) Drained

To Decorate:

25 g	Pomegranate Seeds (1oz)

preparation

Preparation

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!