a non-dairy cake
Anyone out there that can't eat dairy? First of all, let me say that I would equate hearing the news that I can't eat dairy, with the news that I was going to lose my right arm. A life without cheese and ice cream seems like a world without laughter. Okay, so I'm being quite dramatic, but I am daily hearing of more people who have allergies to milk and oh how I feel for you.
A mom recently came to me and asked if I could come up with a cake without dairy. Her son is allergic to a protein in milk and she wanted to order a birthday cake. I admitted I would be treading in unchartered waters, but I would give it a shot. I found a great cookbook called My Sweet Vegan, and thanks to all the weird ingredients they carry at Whole Foods, I was able to pull this off. If I ever had to live in a non-dairy world, now would be the time because it seems like there are more possibilities to get around dairy than ever before.
Sidenote: This is the first time I have posted a recipe that I haven't tried, but the family assured me it was delicious, and as I hear more and more people who cannot eat dairy, I decided to go ahead and share this. If you have success, please let me know.
From my little kitchen to yours... Enjoy.
Silken Chocolate Mousse Cake
Adapted from My Sweet Vegan by Hanna Kaminsky
The original recipe calls for Extra Firm Silken Tofu, but I couldn't find that exactly. If you are use to dealing with tofu, you might know where to find this, but my options were either Silken tofu or Extra Firm tofu. I chose silken for the texture over Extra Firm. If you make it with silken, be prepared for a very soft cake. You need to keep it in the refrigerator up until the moment you serve it. Maybe even stick it in the freezer for a few minutes before. If you are serving this at a place where the cake will be out of refrigeration for awhile, I would suggest not making this (if you cannot get extra firm) because it will get really soupy. Also, almond meal is kind of expensive, but if you go to a place like Whole Foods, you can buy it in bulk and purchase only as much as you need for this recipe.
1 1/2 cups almond meal
1/3 cup dutch process cocoa powder
1/4 cup light corn syrup
3 tablespoons canola or vegetable oil
2 12-ounce packages Extra Firm Silken Tofu (see recipe notes)
1/2 cup dutch process cocoa powder
3/4 cup granulated sugar
1 tablespoon light corn syrup
1 tablespoon vanilla extract
pinch of salt
12 ounces vegan (or non-dairy) semi-sweet chocolate chips
1 bar dairy free dark chocolate
9 inch round springform pan
Step by Step
Lightly spray the bottom of a 9 inch round springform pan with cooking spray. In a medium sized bowl, combing all ingredients for the crust and mix until well combined and a moist dough forms. Press crust into the bottom of the springform pan and press until it evenly covers the bottom of the pan. Refrigerate crust for 5 to 10 minutes, while preparing the filling.
Drain excess liquid from the tofu and place in a blender or food processor. Puree until smooth and add cocoa, sugar, corn syrup, vanilla, and salt. Pulse until well combined. Place vegan chocolate chips in a microwave safe bowl and heat for 30 second intervals until melted. Stir chocolate chips between intervals so that the chocolate doesn't burn. Pour melted chocolate into tofu mixture and blend for 2 to 3 minutes. Scrape down sides and continue to blend until a smooth and well combined mousse is formed.
Pour the filling into the chilled crust and smooth the top. Return the cake to to the refrigerator and allow to chill for at least 3 hours. Release the springform sides of the pan just before ready to serve. To add the finishing touches, shave the dark chocolate bar with a vegetable peeler and top cake with a thick layer of the shavings.