This is a special vegan cake that’s an impressive dessert for dinner guests. The custard and fruit make a delightful topping that’s fat-free and looks like you toiled for hours over it.
Recipe information
Yield
serves 6-8
Ingredients
CAKE
CUSTARD
TOPPING
Preparation
Step 1
Preheat the oven to 325°F. Oil an 8-inch-square baking pan with canola oil spray.
Step 2
Sift together the barley flour, oat flour, and baking powder. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and orange zest until smooth, about 1 to 2 minutes. Stir into the dry ingredients and mix until smooth. Pour into the prepared pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for at least 1 hour.
Step 3
To prepare the custard, mix the soy milk and agar flakes in a saucepan. Bring to a boil, stirring constantly. Decrease the heat and simmer about 5 to 7 minutes, or until the agar flakes have dissolved, stirring occasionally. Place the peaches, arrowroot powder, vanilla extract, and agave nectar in a food processor and blend until smooth, about 1 minute. Add this to the agar mixture in the saucepan and mix together. Bring to a boil, then decrease the heat to low and simmer until thickened. While still hot, pour the mixture over the cooled cake. Refrigerate for at least 1 hour.
Step 4
To prepare the topping, arrange the strawberry halves decoratively over the top of the cake. In a saucepan, add the peach nectar, agave nectar, and agar flakes and bring to a boil. Decrease the heat and simmer, stirring often, about 5 to 7 minutes, until the agar flakes have dissolved. Slowly pour the hot nectar mixture over the strawberries on the cake and refrigerate about 1 1/2 to 2 hours.
