Servings size:  10 pax

Cuisines Tags: Vegan, vegan cake, raspberry, tofu, maple syrup

Ingredients:

• 100 g pancake mix (gluten-free)
• 20 ml rapeseed oil
• 30 ml maple syrup
• 30 ml soy milk
• Some pistachio (chopped)

<Tofu whipped cream>

• 200 g cotton tofu (drained)
• 2 tbsp maple syrup
• 1.5 tbsp rapeseed oil
• 1 tbsp lemon juice

<Raspberry sauce>

• 90g raspberry (frozen or fresh)
• 3 tbsp apple juice
• ⅓ tbsp agar powder
• ⅓ tbsp kudzu powder
• 2 tbsp agave syrup (maguey syrup)

Instructions:

1. Preheat the oven to 180° C.
2. In a large bowl, mix rapeseed oil, maple syrup and soy milk with a whisk until well combined.
3. Add half of the pancake mix and mix well. Then, add the remaining pancake mix and whisk till it is a smooth mixture with no lumps.
4. Pour the batter into a round baking tin (diameter about 15 cm) and bake in an oven for 17 minutes.
5. Add all the <Tofu whipped cream> ingredients into a food processor or blender and process until smooth.
6. Place apple juice, agar and kudzu powder in a sauce pan and heat up on medium. Cook while constantly stirring until boiled. Then, reduce the heat to low and simmer for about 3 minutes.
7. Add raspberries and simmer for about 3 minutes.
8. Add agave syrup and stir well. Then, turn off the heat.
9. Gently remove cooled cake from baking tin and cut a sponge cake perfectly in half.
10. Add a few scoops of tofu whipped cream on top of the cake layer and smooth it out. Then, carefully add another cake layer on top and add more tofu whipped cream.
11. Decorate with tofu whipped cream, raspberries sauce, and some chopped pistachio.

Tips

• Store in the fridge in an airtight container and consume within 3 days

Recipe By: Cooking School Lima Certified Instructor Kiyomi Hirasawa

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