Berry Tofu Cheese Cake (vegan and gluten-free)

Ingredients

1 package of tofu

100 g xylitol

2 cm vanilla pod, scraped seeds or 2 tsp vanilla extract

3 tbsp flour (I used buckwheat)

2 tbsp fresh lemon juice

1tsp grated lemon zest

Organic ingredients are always recommended 😉

Method:

Blend all cake ingredients until smooth in Vita Mix, blender or food processor. Then pour into greased (I use coconut oil) cake form and bake in a preheated oven 180C for about 20-30 mins or until set. When baked, cool and refrigerate. You can serve it plain or with the following topping.

Topping:

200 g fresh fruit (I used strawberries and raspberries), washed and green parts removed

1 tbsp agar flakes (sea vegetable gelling agent)

2 tbsp water

2 tbsp maple syrup

Blend all topping ingredients until smooth in Vita Mix, blender or food processor. Pour into a saucepan and cook until the mixture has thickened (about 5-10 mins). Taste for sweetness and add more maple syrup if needed. Pour mixture over the cake and return it to the fridge to cool and let the topping to set firm before serving. Enjoy 😉