Working Method

Plant-Based Cake
  • Mix all the ingredients except grated carrot and walnut with a paddle for 3-5 minutes until homogenous.
  • Add in the grated carrot and walnut, mix well.
  • Spread the cake batter 1.5cm thick on the baking tray with parchment paper.
  • Bake at 180°C for ±25 minutes.

Bean Curd Cream
  • Melt cocoa butter.
  • Pour roasted cashew nut into food processor, process into ground cashew nut, add in melted cocoa butter, process until become thick paste.
  • Add in the rest of the ingredients, process until thoroughly combined.

Chocolate Coating
  • Melt both ingredients until around 40ºC.

  • Place plant-based cake into a mould.
  • Pour bean curd cream on top of the plant-based cake, spread evenly and freeze.
  • Coat the cake with chocolate coating.
  • Before the chocolate coating set, brush the surface with metal brush.
  • Decorate as desired.

About this recipe

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