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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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If you tried this you would not beleive you were eating non dairy !! Looks beautiful and tastes great. I make this for special occasions for my vegan company. This and a vegan tofu cheesecake are always big hits even with non vegans Ingredients:
sponge cake |
2 cups flour |
3 tsp baking powder |
1 cup sugar |
1/2 cup soy milk |
10 tbsp soy margarine |
1 1/2 tsp vanilla |
3 measures egg replacer ( non egg substitute ) |
custard |
2 cups soymilk |
1/3 cup cornstarch |
3/4 cup sugar |
1 tsp vanilla |
1/4 tsp almond extract |
6 tbsp rum |
cream |
14 oz tofu |
1 cup sugar |
1/4 cup soymilk |
3 tsp vanilla |
4 tbsp cornstarch |
syrup |
2 cups strong coffee |
6 tbsp grand marnier |
garnish |
cocoa powder |
powdered sugar |
1 oz grated dark chocolate |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Sift together flour and baking powder.
3. In a saucepan, heat soymilk and 2 tbsp margarine.
4. Combine remaining margarine, sugar, vanilla, and egg replacer in a mixing bowl.
5. Add dry ingredients and hot milk mixture and stir until combined.
6. Pour batter into a greased 9 by 13 pan and bake for 30 to 35 minutes until light brown and springy.
7. Combine all custard ingredients in a saucepan.
8. Whisk over medium heat until thick.
9. Refrigerate covered with plastic wrap.
10. Rinse and dry the tofu.
11. Crumble it into small pieces and place them in a blender.
12. Add all other cream ingredients and blend until smooth.
13. Refrigerate.
14. Cut sponge cake into finger-sized pieces.
15. Dip these into the coffee mixture and arrange them on the bottom of the serving dish(es).
16. Mix cream and custard togather and spread half of the mixture over the sponge fingers.
17. Garnish with cocoa and powdered sugar.
18. Repeat the prior two steps, creating another layer of sponge cake, custard, and cocoa atop the first.
19. Sprinkle with grated chocolate.
20. Refrigerate uncovered for several hours
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