This recipe is based on Linda McCartney’s “Sour Cream Cake” (on p. 165 in “Home Cooking”)
Ingredients: 115g margarine, 150g sugar, 150g silken tofu, 1 tsp. vanilla essence, 1 pinch of salt, 170g gluten-free flour, 1 tsp. baking powder, 2tsp. potato fiber, 1tsp. psyllium husk, 130g plant-based yoghurt, 100g dark vegan chocolate.
Method: Pre-heat the oven to 180°C and grease a 20cm round baking tin.
Puree the silken tofu in a blender. Beat the butter and sugar together and add the silken tofu, salt, vanilla essence, and yoghurt. When fluffy, add the flour, baking powder, potato fiber and psyllium husk and stir until well combined. Chop the chocolate and stir into the mix.
Spoon the mixture into the baking tin and bake for 30 to 40 minutes.
The cake keeps well in an airtight container for 2-3 days.