An interpretation of the popular choc-orange 'Jaffa Cakes' here's an easy 'cheat' cake for even non-cooks – so convenient and delish, you'll be wondering why this isn't front page 'Epicure' news! Made with packet cake mix – yes, off the shelf packet cake mix – even Betty Crocker would be impressed! Tofu simply substitutes the usual added egg/liquid/oil/butter requirements of a packet cake mix. As we have discovered, silken tofu not only adds all the required moisture component, but it's the perfect binding ingredient to replace egg for a totally vegan, high protein, delicious convenience cake (or individual cup cakes)! We made ours with a plain vanilla packet cake mix, adding silken tofu in place of egg and other liquids, but works really well with a variety of packet cake mixes. We tested 6 different brands and all good – including gluten-free, vegan and allergy-friendly brands widely available on grocery shelves. Knock yourselves out!
MAKES: 1 cake (serves up to 8)
1 Tub (300g) of Earth Source Foods SilkenTofu
1 Packet vanilla packet cake mix
(or other preferred packet cake mix variety)
1/2 Cup melted dark chocolate
2 Tablespoons almond milk or soy milk
1/4 Cup chunky orange marmalade
Tofu Vanilla Cake:
Remove drained tofu from tub, place in a food processor with the cake mix, mix together until combined into a smooth batter. Place in a prepared cake tin and cook to the instructions on the packet. When cooked, turn onto a cooling rack and prepare the ganache topping.
Add almond milk or soy milk to melted chocolate and blend with a spoon to create a smooth, fluid consistency. Spread the orange marmalade over the cooled cake before piling on the ganache mix. Set aside until ready to serve – best at room temperature.
Check ingredients in packet cake mixes to suit your dietary requirements.