Chocolate fig cake
This fluffy chocolate fig cake was an experiment but it turned out to be really delicious! I had some leftover silken tofu that I had to use, so I decided to make a chocolate cake using tofu. It actually acts as an egg replacer, while also making the cake fluffy. Furthermore, these brownies are made with spelt flour and coconut so in my opinion, these brownies are considered to be healthy ;).
Recipe (serves 9) Prep time: 45 minutes
180 grams spelt flour
30 grams coconut sugar (+ more for on top)
30 grams cacao powder
200 grams silken tofu
2 tablespoons neutral oil
25 grams coconut yogurt
1.5 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons flaked almonds
Preheat the oven to 175 degrees Celsius.
In a blender, add the silken tofu, coconut sugar, oil, cacao powder, coconut yogurt and vanilla extract and blend until smooth.
Then, add the flour, salt and baking soda. Blend until you have a smooth batter.
Line a cake dish with baking paper and pour the mixture in.
Add sliced figs and flaked almond on top.
Sprinkle some coconut sugar on top.
Bake for 35 minutes and let is cool down before serving.
Enjoy! Let me know if you liked them and tag nourishingfoods to get featured on my Instagram!