dark chocolate - grated (optional) (I used Seed and Bean dark Cornish sea salt)
Soak the chia seeds in the water for 15 minutes or until the mixture is thick and glutinous.
Blitz in a food processor together with the salt and beans, including the water.
Add the sugar and mix on a low speed until incorporated.
Either fold in the remaining ingredients by hand or if using the ThermoCook, stir at speed 3 for 30 seconds.
Scrape the mixture into 2 x 18 cm silicone moulds or lined cake tins.
Bake at 180℃ (350℉, Gas 4) for about 30 minutes or until the cakes have risen and a skewer inserted into the middle comes out more or less clean.
Leave to cool for ten minutes, then gently turn out onto a wire rack to cool completely.
Chocolate Tofu Icing
Blitz all the ingredients in a food processor or blender until a smooth consistency is reached.
Leave in the fridge to cool for 10 minutes or so if the mixture is too runny.
Spread a thick layer of the mixture over one cake. Top with the other cake, then cover the top and sides with the icing.
Sprinkle with grated chocolate if desired.
If you have any tofu icing left over, it can be used as a vegan chocolate 'pot au chocolat'. It keeps well in the fridge for a few days.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.