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Chocolate Cakes with Ganache Filling (DF, V, VG)

Yields1 Serving

 200 g dark chocolate, roughly chopped
 ½ cup soy or almond milk
 1½ cups spelt flour
 ½ cup unsweetened cocoa powder (or raw cacao powder)
 1 tsp low-allergy baking powder
 ½ tsp bicarbonate of soda
 pinch of sea salt
 120 g silken tofu
 ¾ cup soy milk
 ¾ cup agave or maple syrup
 ½ cup sunflower oil
 2 tsp natural vanilla extract
To Serve
 unsweetened cocoa powder (or raw cacao powder), sifted
 vanilla soy ice cream
 mixed berries

For the ganache, place a heatproof bowl over a saucepan of simmering water. (Make sure the bottom of the bowl doesn’t touch the water.) Turn off the heat, place the chocolate in the bowl and stir until melted. Beat in the milk until smooth. Cover with plastic wrap and refrigerate until firm.


Preheat the oven to 180°C. Grease six holes in a standard muffin tin.


For the cakes, in a large bowl, sift the flour, cocoa (or cacao), baking powder and bicarbonate of soda with the salt. Mix well. In a food processor, blend the tofu, milk, syrup of your choice, oil and vanilla. Pour the wet ingredients into the dry and mix to combine.


Half fill the prepared muffin holes with the cake mixture. Place 1–2 tablespoons of ganache on top, then spoon in more cake mixture to fill each hole. Bake for 15 minutes, or until the cakes are firm to touch and pull away from the side of the tin.


Dust with the cocoa (cacao) powder and serve with the ice cream and some scattered berries.