Tofu Cake

1 comment

I finally managed to perfect my version of tofu cake!

Ingredients for the base:
80 gr of wheat flour
70 gr of oat bran
30 gr of wheat germ
30 gr of almonds
50 gr of oat flakes
30 gr water
1 tablespoon of date concentrate
1 tbsp of sunflower oil
Ingredients for the cream:
450 gr of tofu
200 gr of vegrino cheese
2 cups of soy milk
200 ml of soy cream (homemade)
1 teaspoon of nutritional yeast
1 tablespoon of date concentrate
1 teaspoon of agar agar
Ingredients for the topping:
1 cup of soy milk
3 cups of sunflower oil
1 cup of agave syrup
bourbon vanilla
1 teaspoon of nutritional yeast flakes

Method for the base:
Prepare the base by mixing flour, bran, almonds (chopped), wheat germ, adding water, date concentrate, oil, to get a crumbling dough. Roll it out with your fingers on the base of the cake tin and bake for 10 minutes at 180°C.
Method for the the cream:
Pour the soy milk in the jug of the blender and add oil little by little, until you get a thick cream. Now, add the syrup and keep blending. Add the soy cream, add vanilla and mix.
Method for the topping:
Blend the tofu with milk, add the date concentrate and keep whisking. Pour it in a saucepan and heat this cream, adding the agar agar and stir continuously. In a container, mix the vegrino cheese with a teaspoon of nutritional yeast flakes and pour the cream in. Then add the cream, stirring constantly. Pour this mixture on the base you have removed from the oven and bake for 15 minutes at 180°C. When the cake is ready, let it cool and put it in the fridge for at least an hour. Remove the cake from the cake tin and decorate it with the date concentrate. And here’s the slice 😛

Have a good Sunday you all! 😀

Chef: Romina from VeganBlog

  1. melissa 13 March 2012 at 06:08

    OMG this one’s PERFECT! well done Romina, it’s great

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