Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Who doesnāt like brownie!? Who doesnāt like cheese cake? And who does not like to have both of them in one vegan cake? This recipe is easy to make and it has everything I love! Itās on a shortbread base, with chocolate and tofu! Vegan friendly, lactose intolerance friendly, and if you change flour will be gluten free!!
Ā Try this recipe and let me know how you like it !!
1/2 cup flour ā self raising or plain flour
3 Tbsp frozen coconut oil- put coconut oil for 5 minutes into a freezer, it doesnāt have to be freeze completely, but have to be really cold.
2 Tbsp cold water- really cold, best you can do is to put water into the freezer for few minutes, or take 2 ice cubes and combine them with the rest of the ingredients for shortbread. The ice cube will not melt so fast and in this way you will only use as much water as you need. You will know when the consistency is right for the shortbread. Ice cubes leftovers just throw .
200 g normal tofu- if you find only 180g itās also fine
1/2 cup water or almond milk
2 Tbsp sugar- normal sugar, stevia or any other kind of sweetener you are using
1 Tbsp potato starch ā potato starch works as a glue, it will connect all ingredients and we will get nice thick and soft consistency, more like polish ābudynā or pudding. Be careful with potato starch, if you add too much, your nice creme during baking will transform into gooey thing, similar to thick glue, which is not very nice to be eaten.
In non-vegan recipe for a shortbread butter is been used instead of oil, in this recipe Iām using coconut oil. It is a very good replacement for butter unless you have vegan butter, which I heard about but never tried, anyway coconut oil and any other oil will work nicely here.Ā First put coconut oil into freezer for 10 minutes, it doesnāt have to be solid, but has to be thicker, any other oil put for 1 hour, it has to get thicker. If you donāt have coconut oil use normal oil or olive oil. Prepared baking tray with parchment paper. When oil is frozen, mix it with cocoa powder and sugar. In separate bowl mix lemon juice with very cold water , then add it to the rest of the ingredients and knead it very quickly.Ā Divide dough into 2pieces, one piece spread onto baking tray, the other one put into fridge, this will be used as a crumbs on the cake. Puncture dough with forkĀ and bake for 15 min in 200 degrees.
Put tofu, water and oil into blender and mix everything nicely until you have smooth mass. Add sugar, vanilla sugar and lemon juice. Mix until itās smooth. At the end add potato starch and combine everything nicely. There should not be any lumps, use high speed of the blender or mixer.
After 15 minutes take to shortbread out from the oven and decrease the temperature to 160 degrees. On baked base pour mass and spread it evenly with a spoon, next take the other half of the dough form the fridge and crushed it onto tofu mass. Ready cake put into oven for 45-60 min. After 45 min check with the tooth pick the consistency, if the pick is dry your cake is ready, if itās wet keep the cake for another 10 minutes. When the cake is ready cut it into squares and wait until it cools down or enjoy immediately. Keep the cake in a fridge, it will be good for another 5 day unless you finished it sooner!:)
Ā Vegan tofu brownie. Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Who doesn't like brownie!? Who doesn't like cheese cake? And who does not like to have both of them in one vegan cake?