A two layered superfood fudgy cake made with cannellini beans. It's filled and iced with a velvety smooth and chocolatey vegan tofu confection. Grain-free, dairy-free and unrefined sugar-free.
Stir in the coconut oil until combined. Then scrape the mixture into 2 x 18 cm silicone moulds or lined cake tins.
50 g coconut oil
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.
25 g desiccated coconut, 6 medjool dates, 300 g silken tofu, 2 tbsp raw cacao powder, 2 tbsp maple syrup*, 1 tbsp coconut oil, 1 pinch sea salt
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.
Notes
If you have any tofu icing left over, it can be used as a vegan chocolate dessert '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.