What a fantastic debut on Bake Club, Anna! The tofu was a real surprise ingredient - delicious.

Cake Ingredients:
1 ¾ cup flour
1 cup cocoa powder
1 ½ t. baking powder
1 ½ t. baking soda
¼ t. salt
1 12.3-ounce box firm silken tofu (I get the ‘fresh’ tofu from the Tofu Shop on the North Shore)
1/4 cup maple syrup or golden syrup
1 cup brown sugar
3 Tablespoon oil
1tsp vanilla essence
1 cup almond milk or soya milk
1/3 cup boiling water
At least 1 cup of mixed frozen berries
A block of Whitaker’s dark chocolate (this chocolate is vegan)

 Icing Ingredients:
½ cup icing sugar
Cocoa to your likening
|2 -3 Tablespoons of Olivio spread

Sift dry ingredients into a bowl.

Put tofu, syrup, sugar, vanilla essence and oil in a blender and blend.

Cut the frozen mixed berries into small pieces.

Add the tofu mix to the dry ingredients with the milk and the boiling water, and then stir in the mixed berries.

Place mix in cake tins – or one big cake tin if you prefer.

Bake at 180c for around half an hour or until skewer comes out clean.

Leave to cool.

Once cool mix up the icing ingredients and ice the cakes.

Melt Whitaker’s dark chocolate and pour into a plastic bag with a small hole cut in the corner. Drizzle the chocolate over the cakes. I like to use the bags from the pick ‘n’ mix section of the supermarket for this.

If you want sprinkle with gold dust.