
Recipe: Dairy-free chocolate & muesli cake
Ingredients
- 2 1/2 cups (375g) self-raising flour
- 1/2 cup (50g) cocoa powder
- 1/2 cup toasted muesli (see related recipe)
- 1/2 cup (85g) raisins, chopped
- 300g silken tofu, chopped
- 1/4 cup (60ml) pure maple syrup
- 2/3 cup (150g) caster sugar
- 1 1/2 cups (375ml) soy milk
Chocolate muesli topping
- 1 cup (170g) raisins, roughly chopped
- 2 tbs cocoa powder
- 1/2 cup (75g) icing sugar mixture
- 1/2 cup toasted muesli (see related recipe)
Instructions
- Preheat oven to 180°C. Grease and line a 22cm round cake pan.
- Sift flour and cocoa into a large bowl, then stir in toasted muesli and raisins.
- Whisk tofu, maple syrup, sugar and soy milk in a separate bowl until smooth. Fold wet mixture into dry ingredients until just combined. Spoon into prepared cake pan and bake for 40 minutes or until firm and a skewer inserted in the centre comes out clean. Cool cake in the pan for 20 minutes, then turn out onto a cake plate.
- For the topping, place raisins, cocoa and 3/4 cup (185ml) boiling water in a small saucepan and simmer over medium heat, stirring occasionally, for 5 minutes or until thickened. Process in a food processor with icing sugar until smooth.
- Spread the cake with chocolate topping and scatter with the toasted muesli.
Number of servings (yield): 8
Meal type: dessert
Culinary tradition: USA (General)
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