5.0 (1 reviews)

7 oz. vegan chocolate sponge cake
3 1/2 oz. sugar syrup
1 tsp. rum (optional)
9 oz. silken tofu, blended to a creamy texture
A few drops vanilla extract
5 oz. cashews, chopped
5 oz. chocolate sauce

• Slice the chocolate sponge cake and arrange half of it in a shallow dish.
• Mix the sugar syrup and rum and pour half of it evenly over the arranged cake.
• Mix the creamy tofu and vanilla extract and pour half over the cake.
• Mix the cashews, the chocolate sauce, and the remaining cream mixture and pour it over the cake.
• Finally, cover it with a layer of sliced sponge cake soaked in sugar syrup and freeze for a couple of hours, or until firm.
• Remove from the mold and serve with chocolate sauce.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind