free &/or fancy food

Really rich vegan & glutenfree chocolate layer cake with whipped chocolate tofu frosting and edible holographic glitter!

My friend Corey and I made this cake for his girlfriend and my friend Steph’s birthday, it was really overwhelming and rich and delicious! It had zucchini in it so it was almost healthy! & it had a heart of edible holographic pink glitter on top!

Recipe from Sinfully Vegan (cherry cherry not contrary cake- without cherries):

1c rice flour

1 1/4c garbanzo bean flour (chickpea, besan)

2tsp xanthan gum (I couldn’t get this at the supermarket so went without and it was fine)

1/2c cocoa

1tbsp baking powder

1 1/2tsp baking soda

1/4tsp salt

Combine above ingredients in a really big bowl and set aside. In another bowl combine:

1/4 cup organic apple sauce

1/2c soft vegan margarine

2c granulated sweetener (?? I used sugar)

and mix until fluffy, in a new small bowl combine 3tsp flax powder or no egg with 3/4c water then mix into the wet mixture and add:

2tsp vanilla

2c grated zucchini

another 1/2c water.

Slowly add flour mixture to wet ingredients and stir to combine. Pour batter into a greased 9 inch springform tin, and bake in a preheated oven at 160C (325F) for AN HOUR AND A HALF until a skewer comes out clean. Cool in the oven with the door open for half an hour (this is a really time consuming cake, it was past midnight by the time we got to this point.) Remove from the oven and allow to cool completely in pan.

For the whipped icing:

the recipe asks for 500g silken tofu (that is sooo much, we only used about half as much and the rest was eaten for breakfast as chocolate mousse!) which is almost two of the packets in the supermarkets here, I’d say just use one. Blend it in a food processor with 1c icing sugar, 2 teaspoons of vanilla, and 2c melted vegan choc chips (we used a whole block of lindt cooking chocolate instead, which is vegan unless some of the ingredients are things I don’t know about not being vegan.)

The icing has to be refrigerated overnight to set, apparently. You can refrigerate it on the cake or in a bowl on its own. We couldn’t be bothered staying up waiting for the cake to cool completely so just iced it the next day, and sprinkled a love heart of pink holographic glitter I got from Cake Deco in the city on top, and we all ate it with our hands at karaoke the next night.