½ cup unsweetened cocoa powder(or raw cacao powder)
1 tsp low-allergy baking powder
½ tsp bicarbonate of soda
pinch of sea salt
120 g silken tofu
¾ cup soy milk
¾ cup agave or maple syrup
½ cup sunflower oil
2 tsp natural vanilla extract
unsweetened cocoa powder (or raw cacao powder), sifted
vanilla soy ice cream
1For the ganache, place a heatproof bowl over a saucepan of simmering water. (Make sure the bottom of the bowl doesn’t touch the water.) Turn off the heat, place the chocolate in the bowl and stir until melted. Beat in the milk until smooth. Cover with plastic wrap and refrigerate until firm.
2Preheat the oven to 180°C. Grease six holes in a standard muffin tin.
3For the cakes, in a large bowl, sift the flour, cocoa (or cacao), baking powder and bicarbonate of soda with the salt. Mix well. In a food processor, blend the tofu, milk, syrup of your choice, oil and vanilla. Pour the wet ingredients into the dry and mix to combine.
4Half fill the prepared muffin holes with the cake mixture. Place 1–2 tablespoons of ganache on top, then spoon in more cake mixture to fill each hole. Bake for 15 minutes, or until the cakes are firm to touch and pull away from the side of the tin.
5Dust with the cocoa (cacao) powder and serve with the ice cream and some scattered berries.