Raspberry – coconut flakes – corn cake

Ingredients for 1 servings:

• 1 liter soy milk (soy drink), natural
• 400 g tofu, plain
• 250 ml maple syrup, more or less
• 1 pinch of salt
• 250 g desiccated coconut, fine*
• 3 tbsp carob
• 1 tsp spice(s), sweet dish spice *² (health food store)
• 150 g corn kernels, ground (not popcorn)
• 400 g raspberries, frozen without sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 5 hours 40 minutes

gluten-free, egg-free, dairy-free, vegan

Blend approximately 200g of tofu in one portion of the soy drink. If the desiccated coconut isn’t finely chopped, blend it in. Pour into a mixing bowl, then blend the remaining 200g of tofu with the remaining soy drink. Combine a pinch of salt with the carob, 1 teaspoon of sweetener, and the ground corn. Stir well with the soy mixture. Finally, fold in the frozen raspberries. Pour into a 26cm ring tin lined with baking paper, shake until smooth, and bake in a cold oven at approximately 150°C for about 80 minutes. Check with a needle. Let cool and rest for about 4 hours. Moist, but not sticky. *² If you don’t have any, you can also use a good shot of raspberry brandy. My own recipe.