VEGAN CAKE RECIPE: NO egg, raspberry tofu dark chocolate sponge

I wanted a challenge for myself so I called a bake-off………..but just to myself #loner. I find it so easy to pop open an egg and use it for a cake, but there are so many options! So thats why we have cake my friends; vegan.



  • 220 degrees
  • 30-45 minutes
  • baking paper
  • use a knife to check how moist it is


  • 200 grams of flour
  • 2 banana’s ripe
  • 250 grams of silken tofu
  • 200 grams of raspberries
  • 50 grams of coconut sugar (or less depens on your sweettooth)
  • 30 grams of unsalted nuts (hazelnuts and walnuts)
  • 50 grams of raisins

mix this all together with a blender and pop it in the oven. melt the chocolate 10 minutes before taking the cake out and drizzle it over the cake. Cool off for 30 minutes and enjoy!

“put it in a air thight box, keeps it from getting old”


Much love,



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