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Vegan swirl cake with currants

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. In a large bowl combine sorghum flour, rice flour, tapioca flour, corn flour, baking powder, salt, and brown sugar.
  2. Next, add oat milk, apple sauce, vanilla, and oil.
  3. Combine and create a smooth batter.
  4. 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.
  5. 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.
  6. Next, in a blender add tofu, oat milk, lemon juice, brown sugar, cornstarch, and vanilla. Blend until smooth and creamy.
  7. Use a spoon to add tofu curd onto the vanilla chocolate batter.
  8. Lastly, sprinkle the tofu curd with red currants and bake at 400F (200°C) for about 40-45 minutes. Enjoy!