I’ve noticed more and more interesting vegan and gluten-free cakes around lately. I think it’s wonderful that we have so many choices available nowadays; it’s a far cry from even just a few years ago when restaurants and cafes were often not particularly accommodating of guest’s specific dietary requirements.
Within my own social circles, I have friends that are vegan, vegetarian, gluten-free and dairy-free. So it makes sense to have a cake or two up my sleeve that I can happily serve to nearly anyone.
This chocolate cake is both dairy and gluten free. I’ve used almond meal to make the delightfully light crust and top quality, dairy-free dark chocolate, vanilla bean and silken tofu to make the mousse. The strong chocolate flavour successfully masks the ‘beany’ taste of the tofu, making it almost indistinguishable from a regular chocolate mousse cake.
This cake has a wonderfully rich chocolate flavour and a voluptuous and sensuous mouth-feel. I like serving it with tea or coffee and, if they are in season, a few raspberries, for some lovely contrasting tartness.
- 200 grams almond meal
- 4 tablespoons brown sugar
- 50 mls coconut oil, melted
- 250 grams dark chocolate, 70% cocoa minimum (or combination of dark and milk chocolate if you don't have a problem with dairy e.g 200 grams milk chocolate and 50 grams dark chocolate for a sweeter cake)
- 450 grams silken tofu
- ½ cup brown sugar
- 1 teaspoon vanilla bean extract
- Pinch salt
- Preheat your oven to 180 degrees Celsius and then grease a pie tin with a removable base.
- In a medium bowl, mix the almond meal, sugar and coconut oil until fully combined.
- Press the almond mixture into the pie tin evenly and press it down firmly.
- Bake the pie base in the oven for ten minutes. When ready, remove pie base from oven and set aside and leave oven on.
- Meanwhile, melt the chocolate in a bain-marie or in the microwave until melted.
- In a processor, blend the tofu, sugar, vanilla and salt together until combined. Add the chocolate and then blend again.
- Pour the chocolate mixture onto the pie base and then bake for 20 minutes.
- Remove from oven and leave to cool in the pie tin on a wire rack.
- When cool, run a knife around the edges and then remove pie to a serving plate.