Chocolate Roll

I was trying to veganize this cake, to make it a classic for the New Year’s Eve!


Ingredients for the sponge cake:
350 ml of water
140 ml of sunflower oil
100 gr of sugar cane
50 gr of tofu
20 gr of cocoa powder
320 gr of flour
1 tablespoon of baking powder
Ingredients for the chocolate cream:
170 gr of tofu
100 gr of sugar cane
120 gr of dark chocolate
water as needed to blend

Method for the sponge cake:
It’s best to start from the sponge cake, as it takes quite a time to cool completely. In a blender, put water, oil, sugar and tofu (I used plain tofu) and blend at high speed for 5 minutes. Put the mixture obtained in a large bowl and add cocoa, baking powder and flour; work until the dough is smooth and homogeneous. Line a baking sheet with baking paper, pour the mixture over and level it well with a spatula, bake at 180°C for about 15 minutes.

Remove the cake gently from the oven and let it cool completely on a wire rack at room temperature.

Method for the cream:
Now, let’s prepare the cream! Again, put in a blender: tofu, sugar, chopped chocolate and a drop of water. Blend well, then transfer everything in a saucepan and cook over a low heat, stirring continuously for about 15 minutes. Once the cream is warm, spread it over the cake, then roll it on itself … if you can make it without destroying it!

Comment:
The sponge cake is soft and the tofu is completely tasteless in the cream as well! What can I say, the cream was a little too sweet for me, so next time I’ll put only 70-80 grams of sugar. Unfortunately, my sponge got a little broken while I was rolling it, but was still warm! Try it!

Chef: EmilyVeg75 from VeganBlog

1. acorn 3 January 2012 at 07:06

   

   This is very interesting, you know… never thought about using tofu to prepare sponge cake!! I used it for brownies, several times. I’ll try it !

   
   
2. monsoon 10 January 2012 at 06:45

   

   Soounds so good…doesn’t mattee, you know, if it got broken, it means in the end that it was home made!