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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