For the recipe Vegan Chocolate 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|
|25 g||Pomegranate Seeds (1oz)|
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!
As an alternative gluten free option, you can use the same quantities of Rice flour for a dense chocolatey bake.
For a none gluten free bake, use the same quantities of Plain flour instead.
|Per Serving||Per 100 g / ml|
|Fat||34.47 g||32.52 g|
|Carbohydrate||36.65 g||34.57 g|
|Protein||6.86 g||6.47 g|