Flourless Chocolate Cake with Whipped Cream

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Source: Vegnews

Ingredients

Yields: 8 slices (8 Servings)

Chocolate Cake gr_60006b198558a0
    1 cup vegan dark chocolate chips 168g
    14 oz extra firm tofu 396.9g
    1 cup vegan margarine 227g
    1-1/2 cups sugar 300g
    1 cup unsweetened cocoa powder 86g
    1 cup pumpkin puree 245g
    2 tbsps apple cider vinegar 29.8g
    1 tbsp water 14.78g
    1 tsp baking powder 4.6g
    1 tsp baking soda 4.6gCream gr_60006b046a3380
    1/8 tsp salt 0.78g
    3 tbsps agar-agar flakes
    1/3 cup powdered sugar 39.6g
    1 tsp vanilla 4.2g
    1/4 tsp almond extract
    2 cups coconut-milk creamer

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CAKE: Preheat oven to 375°F. Grease and line 9" pan. Melt chocolate and margarine over medium heat. Stir and pour into food processor or blender. Add tofu and blend until combined. Add sugar, cocoa, pumpkin, and blend until smooth, scraping down sides. Separately, whisk vinegar, water, baking powder and baking soda. Add to blender and blend until smooth. Bake 40min until edges are dry. Cool 10min then run knife around perimeter before inverting onto plate. Refrigerate covered overnight. WHIPPED CREAM: Summer creamer and salt. Add agar and simmer, whisking frequently, for 5 minutes. Pour into clean bowl and cool. Refrigerate at least 3 hours. Chop solid cold mixture into pieces and blend in clean blender until smooth and fluffy. Refrigerate overnight.

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Necessary Equipment: Blender or Processor

Blender or Processor