This Flourless Chocolate Raspberry Cake recipe features a silky vegan chocolate mousse enhanced with coconut oil, cocoa powder and a touch of vanilla extract. It's then blended with fresh raspberries for a delectable combination. It's also easy to make, wheat free and doesn't even require baking. The hardest part is waiting several hours for it to firm up in the fridge.
½ cup coconut oil, refined
12 oz. (or 1 pack, or 2/3 cup) silken tofu
1 cup powdered sugar
1/3 cup cocoa powder
2 Tablespoons margarine
2 Tablespoons arrowroot or tapioca starch
1 teaspoon vanilla extract
¼ teaspoon salt
4 oz 99% unsweetened baking chocolate
1 cup fresh raspberries
1)
Place the container of coconut oil in a pot of hot water to get the oil liquified for easier measuring. In a food processor or blender, add the coconut oil, silken tofu, powdered sugar, cocoa powder, margarine, arrowroot or tapioca starch, vanilla extract, salt and process until smooth.
2)
In a double boiler or small saucepan apply low heat to the chocolate while stirring constantly. When the chocolate is fully melted add it to the food processor or blender from step 1 and process until well incorporated.
3)
Add the raspberries and pulse for a second until they're in small chunks.
4)
Pour the mixture into a 7” spring form pan and place it in the refrigerator for 4 hours for it to firm up. Once firmed up, use a small pairing knife to cut around the outside to help separate remove the outer portion of the torte from the spring form pan. Open the outer portion of the spring form pan and give it a jiggle while lifting it away.
Store the torte in the refrigerator and serve cold.
Category: Vegan Cake Recipes
Category: Vegan Cake Recipes
