After rocking my chocolate peanut butter banana tofu frozen cake last month, I wanted to make a similar cake using season farm fresh strawberries. Chocolate pairs so perfectly with strawberries so a chocolate cookie base was the perfect base. Top with toasted sliced almonds, more strawberries, and chocolate shavings for a nice, cold vegan keto frozen cake.
Vegan Keto Strawberry Chocolate Cookie Tofu Frozen Cake Recipe
Chocolate Cookie Crust Ingredients:
- 1 cup almond flour(*Or ground lupin for nut-free.)
- 2 tablespoons coconut flour
- ¼ cup chocolate vegan protein powder (*Or chocolate whey isolate if not vegan.)
- ¼ cup red or dark cocoa powder
- 3 tablespoons homemade vegan butter, softened (*or use unsalted butter if not vegan.)
- 3 tablespoons erithrytol, powdered in a spice/coffee grinder
- 10 drops liquid stevia (vanilla-flavoured if you have it), or to taste
- ½ teaspoon fine sea salt
- ¼ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- ¼ teaspoon baking soda
- ¼ teaspoon espresso powder, Turkish coffee powder (*my favourite), or instant coffee
- 1 [flax or chia egg], room temperature (*May swap with a regular large egg if not vegan.)
- 1 teaspoon pure vanilla extract
Strawberry Tofu Ice Cream Layer:
- 12oz extra-firm tofu, drained and patted dry
- 1¼ cup coconut cream
- ¼ teaspoon fine sea salt
- ¼ cup erithrytol, powdered in a spice/coffee grinder
- 30 drops [liquid stevia, vanilla-flavoured]liquid stevia, vanilla-flavoured
- ½ cup frozen strawberries
- ⅛ teaspoon strawberry extract
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon [pure vanilla extract](pure vanilla extract
- ⅓ cup frozen strawberries, diced
- Fresh strawberries, sliced (for garnish)
- Shape-as-you-like chocolate, in chunks made into chocolate shavings (for garnish)
- Sliced almonds, toasted (for garnish)
Directions:
Preheat the oven to 350F. In a large mixing bowl, sift together almond flour, coconut flour, chocolate whey isolate, cocoa powder, sweetener, salt, baking soda, espresso powder, and glucomannan (or xanthan gum). Mix well.
Form a well in the centre and add the flax egg, liquid stevia and vanilla. Stir together then add the butter. Mix with a spatula until well-combined. Spray the bottom of a 9” springform dish then press the dough to line the bottom of the dish.
Bake for 15-20 minutes or until the cookie base is lightly browned on top. Remove from oven and allow to cool completely before adding other layers. Once cooled to room temperature, put it in freezer for at least 4 hours or overnight.
In a blender or food processor, puree all of the ingredients for the strawberry tofu ice cream until very smooth. Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions. Fold in ⅓ cup diced strawberries in the last few minutes in the ice cream maker.
Pour soft frozen strawberry tofu ice cream mixture into springform pan on top of the cookie crust, smoothing the top with a spatula decorate with sliced fresh strawberries, chocolate shavings and sliced almonds and put in the freezer overnight or until fully frozen.
When you’re planning to serve it, remove it from the freezer and allow to thaw 15-30 minutes (depending on how warm it is) before slicing and serving.
Did you make this vegan keto strawberry chocolate cookie tofu frozen cake recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
