Vegan chocolate vanilla swirl cake with tofu and currants - gluten-free
Chocolate vanilla cake is always so good. But why not make it a little bit more special? This vegan chocolate vanilla swirl cake with tofu and currants is sweet, sour and so refreshing! Such a perfect combination of flavors.
The vanilla chocolate marble cake is also gluten-free and vegan. You can also make it sugar-free if you want to!
There is something special about marble cakes. Maybe it's a pattern that makes them a lot prettier and more fun. But the combination of tart chocolate, pleasant vanilla, creamy tofu curd, and sour currants is unbelievably delicious. It's like an explosion of flavors in one bite. So delicious.
WHY YOU WILL LOVE THIS VEGAN CHOCOLATE VANILLA SWIRL CAKE?
- Vegan – This cake is perfect for your vegan friends or family members! But this swirl cake is suitable for everyone, not only for vegans/vegetarians.
- Gluten-free – This marble cake is naturally gluten-free.
- Easy to make – The full recipe is so easy and simple!
- Chocolate and vanilla flavored - Chocolate or vanilla? This is a tricky question, so why not combine both? This combination is so delicious.
- Tofu curd - This might be surprising, but have you ever tried making tofu curd? If not, this is your chance to do it! It tastes similar to real curd and it is amazing in desserts. Yum!
- Red currants - This is a perfect fruit in this combination. It is sweet and sour but so beautiful in color.
- 100% delicious
INGREDIENTS
Vanilla chocolate swirl cake
- sorghum flour
- rice flour
- tapioca flour
- corn flour
- baking powder
- salt
- brown sugar
- oat milk
- apple sauce
- vanilla
- neutral oil
- cacao powder + water
Tofu curd
- tofu
- oat milk
- lemon juice
- brown sugar
- cornstarch
- vanilla
Extra
- red currants
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace oat milk with any plant-based milk.
- Brown sugar can be replaced with any powdered sweetener.
STEP-BY-STEP INSTRUCTIONS
Step 1: In a large bowl combine dry ingredients, which are sorghum flour, rice flour, tapioca flour, corn flour, baking powder, salt, and brown sugar.
Step 2: Next, add oat milk, apple sauce, vanilla, and neutral oil. Create a smooth and creamy batter.
Step 3: Divide the batter into 2 bowls. Put the first bowl aside and combine cacao powder with water and add it to the other bowl. This way we have vanilla and chocolate batter.
Into a square baking pan pour the vanilla batter and then the chocolate batter. Use a knife to swirl the batter.
Step 4: Into the blender add tofu, oat milk, lemon juice, brown sugar, cornstarch, and vanilla. Blend until smooth and creamy.
Step 5: Put the tofu mixture onto the vanilla chocolate batter with a spoon.
Step 6: Lastly, add red currants on top and bake for about 40-45 minutes. Enjoy!
SERVING
Serve this vegan chocolate vanilla swirl cake with fresh currants and dust with powdered sugar.
STORING
Store this chocolate vanilla layer cake in a fridge for up to 3-4 days.
I don’t recommend freezing it because the consistency might change.
FAQ
Can I use store-bought vegan curd instead of tofu curd?
Yes, you can! If you can find it at the store you can totally use store-bought vegan curd.
How do I make a swirl pattern on a cake?
Simply pour the vanilla cake batter onto the bottom of the square baking pan. Then pour the chocolate batter over the vanilla one.
Use a knife and swirl the batter. It doesn't have to be perfect. Simply swirl the batter from side to side.
How do you keep a gluten-free cake from drying out?
You should use mashed banana, apple sauce, or even shredded zucchini in the batter. This way the gluten-free cake will be moist and fluffy.
Can I use different berries on this vegan chocolate vanilla swirl cake ?
Absolutely! You can use raspberries, strawberries, blueberries, and even blackberries. Any berries will be delicious with this vanilla chocolate cake.
More vegan gluten-free sheet cake recipes:
VEGAN PEACH CHEESECAKE CRUMBLE
GLUTEN-FREE SUMMER STRAWBERRY CAKE
GLUTEN-FREE APPLE CRUMBLE CAKE
Vegan chocolate vanilla swirl cake with tofu and currants - gluten-free
Ingredients
Vanilla chocolate swirl cake
- 1/2 cup sorghum flour
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup corn flour
- 1 tsp baking powder
- 1/3 tsp salt
- 1/2 cup brown sugar
- 1 cup oat milk
- 1/4 cup apple sauce *mashed banana
- 1 tsp vanilla
- 1/4 cup neutral oil
- 1 tsp cacao powder + 4 tbsp water
Tofu curd
- 7 oz firm tofu
- 1/4 cup oat milk
- 1/4 cup lemon juice
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- 1 tsp vanilla
Extra
- 1/2 cup red currants
Instructions
- In a large bowl combine sorghum flour, rice flour, tapioca flour, corn flour, baking powder, salt, and brown sugar.
- Next, add oat milk, apple sauce, vanilla, and oil.
- Combine and create a smooth batter.
- Divide the batter into 2 parts. Set aside the first one and add cacao powder mixed with water into the other half of the batter.
- Prepare a square baking pan lined with parchment paper. Pour the vanilla batter on the bottom and the chocolate batter on the top. Use a knife to swirl the batter.
- Next, in a blender add tofu, oat milk, lemon juice, brown sugar, cornstarch, and vanilla. Blend until smooth and creamy.
- Use a spoon to add tofu curd onto the vanilla chocolate batter.
- Lastly, sprinkle the tofu curd with red currants and bake at 400F (200°C) for about 40-45 minutes. Enjoy!
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