Ingredients
Scale
For the crust
- 1/2 cup/50 g of coconut flour
- 1/2 cup/75 g brown rice flour (or white flour)
- 4 tbsp agave syrup
- 3 tbsp coconut oil, melted
For the filling
- 14 oz/400g tofu (soft or regular)
- 2–3 lemons, juice + zest (or 1/2 cup of lemon juice)
- 1.5 tbsp cornstarch
- 1.5 tbsp coconut flour
- 1.5 tbsp brown rice flour
- 1 tsp vanilla extract or vanilla bean powder
- 1/2–1 cup/125-250 g coconut sugar (or white sugar)
- salt
To serve
- fresh fruits (such as strawberries, blueberries, passionfruit)
Instructions
Crust
- Preheat oven to 180°C/350°F.
- In a bowl mix together coconut flour, brown rice flour, agave syrup, and melted coconut oil.
- Lightly grease and dust a springform cake tin (mine is 18 cm/7 inch). I like to also add an extra layer of baking paper to be sure the cake is easy to remove.
- Transfer crust into the tin, and press firmly into the bottom of the tin. Pierce with a fork, then bake for 15 minutes.
Filling
- While crust is baking, prepare filling. Add tofu, lemon juice and zest, cornstarch, coconut flour, brown rice flour, vanilla, and a pinch of salt to a blender, and start to process. Gradually add sugar, until you reach desired sweetness. I personally like to use 1/2 cup/125 gram sugar here, but most people prefer it sweeter. Blend filling until smooth and creamy.
- Pour filling onto the pre-baked crust. Tap the cake firmly on the counter a few times to remove air bubbles.
Baking
- Bake for 35-40 minutes, or until filling sets. Let cool completely, before opening the tin.
- Place cake in the fridge for a couple of hours, then top with fresh fruits to serve. Enjoy!
- Prep Time: 20 mins
- Cook Time: 50 mins