Vegan and gluten-free chocolate cake

Name: Vegan and gluten-free chocolate cake
Ingredients: 2 sachets (50g) of Dr. Oetker Fine Dark Cocoa Powder; 250 g gluten-free flour; 200 g ground almonds; 2 sachets (2 tbsp) Dr. Oetker Ground Arrowroot; 4 sachets (4 tsp) Dr. Oetker Baking Powder (gluten-free); 350 g dark brown sugar, free of lumps; 1 tsp salt; 350 g tofu, drained; 400 ml sunflower oil; 4 tsp Dr. Oetker Natural Vanilla Extract; 400 g 1 tub of Dr. Oetker Rich Chocolate Buttercream style icing; 75 g fresh raspberries; 75 g blackberries; 75 g cherries; 150 g 1 bar of Dr. Oetker Extra Dark Chocolate

Vegan and gluten-free chocolate cake recipe from Dr. Oetker. A decadent chocolate cake that everyone can enjoy! There's a secret ingredient...

Brought to you by Dr. Oetker

Vegan and gluten-free chocolate cake recipe from Dr. Oetker

A decadent chocolate cake that everyone can enjoy! There's a secret ingredient in this vegan and gluten-free chocolate cake which makes all the difference... tofu!

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Servings

Ingredients

For the cake

2 sachets (50g) of Dr. Oetker Fine Dark Cocoa Powder
250 g gluten-free flour
200 g ground almonds
2 sachets (2 tbsp) Dr. Oetker Ground Arrowroot
4 sachets (4 tsp) Dr. Oetker Baking Powder (gluten-free)
350 g dark brown sugar, free of lumps
1 tsp salt
350 g tofu, drained
400 ml sunflower oil
4 tsp Dr. Oetker Natural Vanilla Extract

To decorate

400 g 1 tub of Dr. Oetker Rich Chocolate Buttercream style icing
75 g fresh raspberries
75 g blackberries
75 g cherries
150 g 1 bar of Dr. Oetker Extra Dark Chocolate

Instructions

Preheat the oven to 180°C/Gas Mark 4. Grease and line two 4cm (11⁄2in) deep, 18cm (7in) loose-bottomed cake tins.

Reserving 1 tsp cocoa powder, mix all the dry ingredients together in a large bowl. Make a well in the centre.

Put the tofu in a blender or food processor and add the oil and vanilla. Blend for a few seconds to make a smooth, creamy paste.

Scrape out the tofu paste into the centre of the dry ingredients and carefully mix together until well combined.

Pile half of the mixture into each of the prepared tins, smooth the top and stand the tins on a baking tray. Bake in the oven for 45-50 minutes until firm and a light crust forms on top – a skewer inserted into the centre will come out clean when the cake is cooked through. Cool for 15 minutes in the tin, then turn out onto a wire rack to cool completely. Wrap and store for 24 hours to allow the texture and flavour to develop.

To decorate, trim the top of each cake to allow for removing any domed tops. Place the first layer onto a cake board or serving dish and carefully spread the Dr. Oetker Chocolate Buttercream Style Icing on top, spreading to the sides. Place the second cake directly on top and finish with more Buttercream Style Icing.

Finally, decorate using fresh berries and chocolate shavings. To make the chocolate shavings, take a full block of chocolate and place it so that the smooth side is facing upwards. Using a knife, carefully scrape it horizontally down the chocolate to create shavings.