Rated 5 out of 5 based on 2 votes
- 70 g dairy free margarine (nuttelex)
- 50 g semolina
- 150 g organic raw sugar
- 3 Tbls fresh lemon juice
- 1 x fresh vanilla pot
- 300 g silken tofu
- 4 generous Tbls organic plain flour
- 1,5 Tbls baking powder
- 5-7 Tbls icing sugar for dusting
- 3-4 Tbls melted margarine for spreading
- 2-3 cups organic raw sugar for the caramel sauce
- 1-2 cup coconut cream
- 1 tspn dairy free margarine
- 1 pinch seasalt
- 1 shot soy vanilla ice cream (sanitarium)
For the caramel sauce:
Just use lots of organic raw sugar and add 1 tsp margarine + coconut cream (full cream) and a pinch of salt .
I don’t give any exact amounts because it depends on how much you want to make.
I used approx 2-3 cups of sugar and added the cream carefully until I got a smooth consistency. You cook that of course — melt the sugar with the margarine and cream. Add all together into the pot and stir constantly until the ingredients come together. Let it simmer for 2 min and turn off the heat … fill into a glass or whatever and let it cool down — be carefull if you want to have a try — its really, really hot!
To make the cake:
First step, add the margarine into a bowl and use your hand mixer to make it fluffy. Then add the sugar and mix well together — set aside.
In a second bowl —
add the tofu, semolina, flour, vanilla (the inside of course, not the whole pot), lemon zest + juice, baking powder and a pinch of salt.
Mix well until creamy and add to the sugar mix — and mix well again until smooth and creamy.
Preheat oven to 180 C° and bake your cake for approx 30-40 min
Check with a wooden skewer if ready!
When ready get the cake out of the oven and when still hot —
spead melted margarine on top and dust with as much icing sugar
as you like!
Let it cool down and serve with Soy Vanilla Iceream if you like.
Leave a Review
Looks delicious,so thank you for your recipe.