Vegan Quilted Blanket Cake with Tofu Curd
SlovakDessertsvideochocolatefruityspecial occasionnut free
Recipe by Nikoleta · @surovadcerka
The lattice isn't decoration added afterwards — it's piped onto the raw batter and baked with it. Cocoa sponge underneath, white tofu curd on top, and the two set together into the quilted pattern the cake is named for.
Pipe the grid diagonally rather than square to the pan. Aligned with the edges it reads as stripes; at an angle it reads as stitching, which is the whole point.
The curd is tofu blended with yogurt, lemon and starch until completely smooth, and the starch is what keeps it from sinking into the batter while it bakes. Cool the finished cake under a kitchen towel — the trapped steam keeps it moist and stops the edges crumbling when you cut it. Forty minutes, twenty-two squares.
Ingredients
curd filling
- 400 g white tofu
- 30 g Canola oil
- 30 g Lemon juice
- 70 g Plant-based yogurt
- 4 tbsp Granulated sugar
- 70 g Cornstarch
- 1 tsp Vanilla extract or paste
cake batter
- 280 ml Plant-based milk
- 1 tsp Apple cider vinegar
- 220 g All-purpose wheat flour
- 40 g Cornstarch
- 120 g Powdered sugar
- 12 g Dutch cocoa powder
- 6 g Baking powder
- 3 g Baking soda
- 1 tsp Vanilla extract or paste
- 1 pinch Salt
topping
- Fresh or frozen berries (optional)
cake batter
- 50 g Canola oil
Contains: gluten, soy
How to make it
- Preheat the oven to 180°C.
- Crumble the tofu into smaller pieces in a bowl, then add the oil, lemon juice, yogurt, sugar, starch, and vanilla. Blend everything together into a smooth, thick cream.
- Transfer the curd into a piping bag and move on to preparing the batter.
- Pour the plant milk into a bowl and add the vinegar. Set aside.
- In a second bowl, whisk together the flour, cornstarch, sugar, Dutch cocoa, baking powder, baking soda, vanilla and salt.
- Add the oil to the bowl with the milk.
- Pour the wet ingredients into the dry ingredients and mix well to form a thick batter.
- Lightly grease a 27 x 37 cm baking pan with oil and line with parchment paper.
- Spread the batter evenly across the entire surface of the pan.
- Using the piping bag, draw a diagonal grid pattern with the curd on top of the batter, positioning it at an angle rather than aligned with the pan edges.
- You can also add fruit to the cake at this point if you want - frozen berries, strawberries, or canned mandarins work beautifully.
- Bake in an oven preheated to 180°C for 15 to 20 minutes without the fan on.
- Before it's fully done, test with a toothpick - if it comes out almost dry to dry, remove the cake.
- Cool under a kitchen towel to keep it moist and prevent crumbling.
- Once cooled, dust with powdered sugar and cut into squares.
Nutrition
155Calories
4 gProtein
22 gCarbs
6 gFat
1 gFiber
per serving
