See Also: Moist chocolate crumb cake(recipes)
Chocolate Crumb Crust(recipes)
Wonderfully moist fresh plum cake(recipes)
Moist carrot cake with coconut orange cream(recipes)
Chocolate Bundt Cake with White Chocolate Glaze(recipes)
Chocolate heart cake with chocolate glaze(recipes)
Chocolate Cake(recipes)
Fennel chocolate cake(recipes)
Chocolate Chiffon Cake(recipes)
Eggless chocolate cake(recipes)

Moist chocolate crumb cake (recipes)








Serves 8



Preparation time

over 2 hours



Cooking time

30 mins to 1 hour

















Ingredients



12 vegan digestives, gingernuts, bourbons or oat biscuits25g/1oz coconut oil25ml/1fl oz soya milk250g/8oz silken tofu2 tsp arrowroot1 banana4 tbsp cocoa powder150ml/¼ pint maple syrup2 tbsp tahini2 tbsp raisins1 tbsp lime juice3 tbsp orange juice2 tsp vanilla essencepinch of saltTo decoratecrystallized gingernasturtium leaves (optional)



Method



1. Preheat the oven to 180C/350F/Gas 4. Crush the biscuits, then pour them into a small saucepan and heat gently with the coconut oil and soya milk for a few minutes, stirring, until well combined.2. Using the back of a spoon, press the crumb mixture into the bottom of a 30cm/12in flan dish or into eight 8cm/3¼in ramekins.3. Place all the remaining ingredients in a bowl and combine with a hand-held mixer or blender.4. Pour the tofu mixture on top of the biscuit base, then bake for 45 minutes. Allow to cool for two hours before serving.5. Decorate with crystallized ginger and nasturtium leaves, then serve with a spoonful of vegan ice cream and a drizzle of maple syrup.