Moist Chocolate Crumb Cake

Courtesy of Vegan, Published by Hearst Books / Sterling Publishing ©2007.

SERVINGS
8

COOK TIME
45

TOTAL TIME
60

INGREDIENTS
12 vegan graham crackers
2 tablespoons coconut oil
2 tablespoons soy milk
8 ounces silken tofu
1 banana
1/2 cup maple syrup
1/4 cup cocoa powder
3 tablespoons orange juice
2 tablespoons tahini
2 tablespoons raisins
1 tablespoon lime juice
2 teaspoons arrowroot
2 teaspoons vanilla extract
Pinch of salt

PREPARATION
1. Preheat the oven to 350 degrees Fahrenheit. Crush the graham crackers, then pour them into a small saucepan and heat gently with the coconut oil and soy 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 12-inch tart pan or into eight 3 1/4-inch ramekins.

3. Place all the remaining ingredients in a bowl and combine with a handheld mixer or blender.

4. Pour the tofu mixture on top of the crumb base, then bake for 45 minutes. Allow to cool for 2 hours before serving.

5. Decorate with crystallized ginger and nasturtium leaves, then serve with a spoonful of ice cream and a drizzle of maple syrup

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