Velvet Beet Tofu mini cake – Vegan

Cake final About:

Happy Valentine’s Day!

Make this valentine’s day memorable with a cute, delicious red velvet dessert. Armed with my heart shaped cookie cutter, I decided to make mini cakes instead of cookies for this year’s celebration.

However it’s always a challenge to make a Vegan and healthy cake. The texture is achieved by tofu and colour by beet puree. I used Coconut milk almond frosting, where there is a magical taste of coconut and grainy texture of almond.

Yields: 8-10 servings
Preparation time-15 minutes
Cooking time-30-40 minutes

Ingredients:

  • Wheat flour-2cups
  • Baking powder-1/2tsp
  • Baking soda-1/2tsp
  • Cocoa powder-3tbsp
  • Salt-1/4tsp

Wet ingredients:

  • Silken tofu- 250gms
  • Coconut sugar-1cup (can substitute with honey/agave nectar/brown or white sugar)
  • Almond/soy milk-1/2 cup
  • Beet puree-3/4cup (steam beets until tender and blend to puree)
  • Sunflower/ vegetable oil- 1/4cup (butter can be used alternatively)
  • Vanilla essence-1tbsp
  • Hot water- 2-3tbsp ( feel free to add as per the batter consistency)

For frosting:

  • Coconut milk-1cup
  • Powdered almond/almond meal-1/2cup
  • Desiccated coconut-2tbsp
  • Fruit sugar-1/2cup (alternatively honey/agave nectar/sugar can be used)
  • Cardamom powder-1/4tsp
  • Sunflower spread/butter-2tbsp (alternatively butter can be used)

For serving:

  • Sprinklers OR Dark chocolates OR Fresh fruits

Procedure:

  • Pre-heat the oven at 170deg C (fan assisted oven). Lightly grease two 9” round cake pans and set aside.
  • In a medium sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and set aside
  • Now in a blender, process the tofu, beet puree until creamy.
  • Add agave nectar, oil, vanilla essence, milk and continue to process until smooth and combined.
  • Now stir in tofu mixture to the flour mixture and mix well until the batter is just combined (the batter should be fairly smooth)
  • Pour the batter into the prepared pans for about 25-35minutes or until toothpick inserted into center of the cakes comes out clean. (baking time varies from oven to oven)
  • Once baked allow the cakes to cool in the pans for about 5-10minutes on a cooling rack before removing from the pans. Once cakes are completely cool and do the frosting.

While cake is baking Frosting can be prepared

For frosting:

  • In a medium sauce pan, heat coconut milk, fruit sugar and simmer for 4-5 minutes.
  • Now add powdered almond/almond meal, sunflower spread and continue to simmer until thickens a bit. (just enough to spread)
  • Remove pot from heat and very gradually blend in cardamom powder, desiccated coconut and allow pot to cool for 5-10 minutes.
  • Place in the refrigerator to cool and thickens the frosting

For serving:

  • Place the cooled cake on a cutting board and using a heart shaped or any cookie cutter
  • Cut the cake
  • Spread the icing on one piece of mini cake and top another layer to make a sandwich
  • Spread icing on second layer if desired
  • Garnish with Sprinkler OR Dark chocolate or fresh fruits

Serve and Enjoy

Note:

  • Feel free to substitute fruit sugar with regular sugar/coconut sugar/brown sugar.
  • Sweetness can be personalised as per the taste.
  • I used low fat coconut milk hence boiled to make it thicker and almond milk gave a frosting texture, which made it easy to spread
  • Frosting can be personalised by using full fat coconut milk
  • Frosting can be stored in Refrigerator a day earlier also. While spreading whisk it again to make it fluffy
  • Yogurt can be used in place of Tofu

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on February 14, 2015, in Dessert, International, Vegan and tagged , , , . Bookmark the permalink. 34 Comments.

  1. Love this Chitra!!! Happy V Day!!! 🙂

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  2. Wow, so beautiful! Anything with beets in the mixture has got to be good 🙂

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  3. I love these! So pretty, and I love that you used natural coloring.

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  4. Wow…another amazing stuff Chitra ❤

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  5. Such cute little cakes! Love these 🙂

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  6. Yum chitra looks so tempting I m so hungry

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  7. Mr. Militant Negro

    Reblogged this on The Militant Negro™.

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  8. Very cute mini cakes!

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  9. Very interesting n nice recipe. 🙂

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  10. Awesome Chitra, Happy Valentines day 🙂

    Liked by 1 person

  11. Never tried cake with tofu, awesome chitra

    Liked by 1 person

  12. so cute! And I love that it contains tofu. This is awesome, Chitra.

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  13. Very new and cute mini cake…love it

    Liked by 1 person

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