Ingredients
- 300 g silken tofu
- 200 ml coconut cream
- 2 scoops coffee-flavoured vegan protein powder
- ⅓ cup monk fruit sweetener or erythritol
- 2 tbsp tapioca starch (or cornstarch)
- 1 tsp vanilla extract
- 30–40 ml espresso (optional)
- Pinch of salt
Method
Step 1: Prepare
- Preheat your oven to 220°C.
- Line a 6-inch cake tin with crumpled parchment paper.
Step 2: Blend
Add to a blender:
- Silken tofu
- Coconut cream
- Coffee protein powder
- Sweetener
- Tapioca starch
- Vanilla
- Espresso
- Salt
Blend for 2–3 minutes until completely smooth.
Allow the batter to rest for 10 minutes.
Step 3: Bake
- Pour into the prepared tin.
- Bake at 220°C for 28–35 minutes.
The top should become dark brown while the centre remains slightly wobbly.
Step 4: Chill
- Cool completely.
- Refrigerate overnight.
