Ingredients
1 cup soy flour
¾ cup 100% corn cornflour
1 ¼ tsp bicarbonate of soda
½ cup cocoa powder
1 ¼ cups caster sugar
150g butter, melted
1 tbsp white vinegar
1 cup coconut milk
2 free-range eggs
½ cup mashed banana
2 tbsp raspberry jam, plus 2 tbsp extra
2 x 227g tubs Tofutti Better Than Cream Cheese
1 tbsp icing sugar
1 tsp vanilla bean paste
¼ cup toasted shredded coconut
Method
-
Preheat oven to 180° C. Grease two 22cm round sandwich pans, line bases of pans with baking paper.
-
Sift flours, soda, cocoa and caster sugar into a large bowl, add butter, vinegar and milk. Beat with an electric mixer on low speed 1 min. Add eggs, banana and jam, beat on medium speed 2 mins. Pour mixture into pans.
-
Bake cakes 30 mins or until a skewer inserted into the centre comes out clean. Leave cakes in pans 5 mins before turning onto wire racks to cool.
-
Beat Tofutti, icing sugar and vanilla paste in a small bowl with an electric mixer 1 min or until combined.
-
Place one cake on a cake plate, spread extra jam on top, then half the Tofutti mixture and 1 tbsp of the shredded coconut. Place second cake on top, spread with remaining Tofutti mixture, sprinkle with remaining shredded coconut.
NOTE: Tofutti Better Than Cream Cheese is a tofu-based dairy-free and gluten-free cream cheese substitute. It’s available in the refrigerated section of supermarkets and in health food stores.
TIP: You need 1 large overripe banana for the mashed banana in this cake.
You might also like: