Vegan Chocolate Custard Cake
This cake is lusciously creamy, extra chocolatey, not too sweet...but still sweet enough, completely vegan, free of added sugars, and...EASY!
Servings: 6 cakes
1. Line 4-6 (8 ounce) ramekins with parchment paper. Use 4 for thicker cakes and 6 for shorter cakes.2. Make the crust in a food processor, combine the walnuts, coconut, and dates. Pulse until finely ground. Press the mixture between the prepared ramekins. 3. To make the custard. Add the tofu, coconut cream, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight. 3. When ready to serve, run a knife around the edge of the ramekins and gently pop the cakes out. Top with cream and dust with cocoa, if desired. Enjoy!
Calories: 433kcal | Carbohydrates: 47g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Sodium: 43mg | Potassium: 657mg | Fiber: 8g | Sugar: 33g | Vitamin C: 1mg | Calcium: 79mg | Iron: 3.3mg