Vegan cherry cake
Sour Cherry Vegan Cake with Cocoa and Tofu: a Healthy and Delicious Treat!
Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8 servings
Welcome to the fascinating world of healthy desserts! If you are looking for a cake recipe that brings joy and flavor to your fasting days, then this sour cherry cake is the perfect choice. With a soft cocoa base and a fine tofu cream, this dessert will not only delight your taste buds but also bring a touch of innovation to your kitchen.
A brief story about the recipe
In the past, desserts were often associated with holidays and special occasions. Often, these delights were made from simple and natural ingredients meant to provide joy and comfort. Today, with various dietary choices and food options, recipes have evolved, and tofu has caught the attention of many chefs as a versatile ingredient. This dessert is not only vegan but also an excellent alternative for those looking to reduce sugar and increase protein in their diet.
Ingredients
For the cocoa base:
- 110g flour
- 20g cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 50g brown sugar (or regular sugar)
- 120ml cold water
- 1 tablespoon vinegar
- 50ml oil
- 1 teaspoon vanilla extract
For the sour cherry cream:
- 600g tofu
- 40g fructose (or 60g sugar)
- 200ml juice from sour cherry compote
- 1 teaspoon lemon juice
- 2 packets of vegetable gelatin (10g)
- A pinch of salt
- 2 tablespoons oil
- 1 large jar of pitted sour cherry compote
Preparing the cocoa base
1. Sifting the dry ingredients: Start by sifting the flour, cocoa, baking soda, and salt into a large bowl. This process ensures a fine and even texture for the base.
2. Preheating the oven: Preheat the oven to 180°C. It is important to do this step before you start mixing the ingredients to have a warm oven ready for baking.
3. Preparing the wet mixture: In another bowl, combine the sugar with cold water, oil, and vanilla extract. Mix well until the sugar is completely dissolved.
4. Combining the ingredients: Pour the wet mixture over the dry ingredients and mix well until you obtain a homogeneous composition. Add the vinegar and mix again. The vinegar will help the base rise and add a subtle flavor.
5. Baking the base: Line an 18cm round cake pan with baking paper and pour in the mixture. Bake at 180°C for 30 minutes, then reduce the temperature to 170°C and bake for another 30 minutes. Check with a toothpick if it is baked – it should come out clean.
6. Cooling the base: Once baked, remove the base from the oven and let it cool on a rack. This step is essential to prevent moisture.
Preparing the sour cherry cream
1. Preparing the tofu: Place the tofu in a pot of boiling water and let it boil for 2-3 minutes. Remove it, place it in a cheesecloth, and let it drain. Cover it with a weight, such as a water bottle, and let it sit for 30 minutes. The tofu will reduce from 600g to almost 400g, which will help achieve a denser cream.
2. Preparing the sour cherry mixture: Drain the cherries from the juice. In a saucepan, bring the juice from the compote to a suitable heat, along with the fructose (or sugar), gelatin, and a pinch of salt. Stir constantly until the mixture starts to boil. Reduce the heat to low and add the oil. Let it simmer for 1-2 minutes, stirring constantly.
3. Combining tofu with cherries: In a food processor, blend 150g of the drained tofu with lemon juice until you obtain a fine cream. Pour the sour cherry mixture over the blended tofu and mix again.
4. Cooling the cream: Transfer the cream to a bowl and place it over an ice bath. Stir continuously to avoid lumps forming.
5. Finalizing the cream: Separately, blend the remaining tofu and add the sour cherry mixture, gently mixing to obtain a homogeneous cream. Let the cream chill in the fridge for at least 2 hours to set.
Assembling the cake
1. Cutting the base: Once the base has completely cooled, cut it into 3 equal layers.
2. Assembling the cake: Place the first layer on a platter and spread a generous layer of cream. Sprinkle the cherries on top. Repeat this process with the second layer.
3. Finalizing the cake: Place the third layer on top and cover the entire cake with the remaining cream. Decorate with a few cherries and, if desired, add crumbs from the base for a rustic and delicious look.
Serving suggestions
Serve this vegan sour cherry cake alongside loved ones, with a cup of aromatic tea or a fresh smoothie. This is a dessert that will bring smiles to the faces of those who taste it, making it a perfect choice for special moments.
Nutritional benefits
Tofu is an excellent source of plant-based protein and contains essential amino acids that help maintain muscle health. Additionally, sour cherries are rich in antioxidants, contributing to strengthening the immune system and reducing inflammation.
Frequently asked questions
1. Can I use another type of sugar instead of fructose?
Yes, you can use regular sugar, but fructose has a lower glycemic index.
2. Is this cake suitable for vegans?
Yes, the recipe is completely vegan as it contains no animal-derived ingredients.
3. How can I vary the recipe?
You can add other fruits to the cream, such as raspberries or strawberries, to create a unique flavor combination.
4. What can I do with the leftover tofu?
You can use the leftover tofu in salads, soups, or even savory dishes to add a source of protein.
Now that you have all the necessary details, all that’s left is to put on your apron and unleash your creativity in the kitchen! This vegan sour cherry cake will surely be a success on any occasion. Enjoy!
Ingredients: For an 18cm form Cocoa Base: 110g flour 20g cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 50g brown sugar (or sugar) 120ml cold water 1 tablespoon vinegar 50ml vanilla essence Cream: 600g tofu 40g fructose (or 60g sugar) 200ml juice from sour cherry compote 1 teaspoon lemon juice 2 packets of vegetable gelatin (10g) a pinch of salt 2 tablespoons oil 50ml vanilla essence 1 large jar of sour cherry compote (without pits)
