Chocolate Baking Dessert

Dairy-free chocolate and muesli cake

Name: Dairy-free chocolate and muesli cake
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 10
Ingredients: 2 1/2 cups (375g) self-raising flour; 1/2 cup (50g) cocoa powder; 1/2 cup (65g) toasted muesli; 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; 1 cup (170g) raisins, roughly chopped; 2 tablespoons cocoa powder; 1/2 cup (75g) icing sugar mixture

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by Kate Nichols

Food producer

Oct 03, 2015

This dairy-free chocolate cake is deliciously different with the addition of silken tofu, toasted muesli and sweet golden syrup.

2 1/2 cups (375g) self-raising flour
1/2 cup (50g) cocoa powder
1/2 cup (65g) toasted muesli
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 tablespoons cocoa powder
1/2 cup (75g) icing sugar mixture
1/2 cup (65g) toasted muesli

Method

1.

Preheat oven to 180°C. Grease and line a 22cm round cake pan.
2.

Sift flour and cocoa into a large bowl, then stir in toasted muesli and raisins.
3.

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 into the centre comes out clean. Cool cake in the pan for 20 minutes, then turn out onto a cake plate.
4.

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.
5.

Spread the cake with chocolate topping and scatter with the toasted muesli.