I once again had a bunch of fresh cherries in the corner of my fridge looking sadly at me, wondering why they don't get to pose in my dessert recipes as other fruit. 😧
Yes, it's quite hard for me to find a use out of cherries as they are definitely not my favorite, simply because the process of pitting them is testing my patience a lot 😁
But once this part is done, I enjoy the rest of the cooking process and I always think to myself why I don't make more things out of cherries.
I made a cake this time. Well, this supposed to be a vegan cheesecake. But the consistency looks more familiar to a curd pie, so let's just call it cake 😀
You might be wondering, "Tofu in a cake? Really?" Absolutely! Tofu is an incredibly versatile ingredient that lends itself perfectly to both savory and sweet dishes. It's not just a vegan substitute; it brings a lovely, tender texture and adds a subtle creaminess to the cake. Besides, tofu is high in protein!
What makes this Tofu Cake extra special is the addition of juicy fresh cherries. Cherries are not only a delightful summer fruit but also packed with antioxidants and vitamins. Their vibrant red color and natural sweetness create a harmonious balance with the subtle flavors of tofu.
You can get creative with toppings and variations to suit your preferences. Drizzle a light glaze of maple syrup for extra sweetness or add a dollop of coconut whipped cream for a delightful tropical twist. You can even experiment with different fruit combinations – think blueberries, peaches, or raspberries – to create your own signature tofu cake.
Some notes:
- If you prefer more sweetness in your dessert, add more sugar to the filling as this was not super sweet. Or you can eat this cake with some jam, ice-cream or syrup.
- Make sure to only take the cake out of baking tin and cut it when it's completely cool. Otherwise, the filling is not the best at sticking together.
You will need:
I used 17cm. diameter cake baking tin with removable sides
For the base:
- 200 g. wheat flour
- 20 g. brown sugar
- Pinch of salt
- 0,5 tsp cinnamon
- 1 teaspoon of baking powder
- 70 ml. cold water
- 25 ml. coconut oil
For the tofu filling:
- 360 g. plain firm tofu
- 40 g. brown sugar
- Juice of half a fresh lemon
- 15 ml. agave syrup
- 25 g. cornstarch
- A few drops of almond flavouring (optional)
- 120 ml. soy milk (unsweetened) (you can also use another plant-based milk)
- 1,5 tablespoons of apple cider vinegar
- 200 g. fresh cherries
Preparation
- Mix the dry ingredients for the baking base (flour, sugar, salt, cinnamon, baking powder).
Add the coconut oil (if it is solid, melt it) and water to the flour mixture.
After mixing a little, continue to knead by hand until the mixture forms a ball. Put it in the fridge for 30 minutes.
- Remove the pits from the cherries. This can be done with a special pitting tool or, if you don't have one, you can push the pits out with a simple wooden skewer, or, if the cherries are larger, with a straw or other means.
- Mix the soy milk with the apple vinegar and set aside for a few minutes to thicken.
- Break the tofu into smaller pieces in a bowl.
Add the other ingredients for the filling (sugar, lemon juice, agave syrup, starch, almond flavouring if used, soy milk and vinegar mix) except the cherries.
Blend everything with a hand or other blender until smooth.
Then add the pitted cherries and mix.
- Grease a baking tray with a little coconut oil.
- Once the base batter has been refrigerated, roll it out into a circle that would fit the baking tray and slightly cover the edges of the tray.
Once the dough has been placed in the tin, flatten it with your hands, so that about 2-3 cm of the dough also covers the edges of the tin.
- Pour the tofu mixture with the cherries on top of the dough and flatten the top with a spoon.
Bake at 180 degrees Celsius for about an hour. Allow to cool before removing from the baking tray.
Enjoy!
