'Kräsupea' cake
This is a popular cake in Estonia, which besides the eggs in the dough, traditionally contains sour cream and is therefore not vegan. Because no vegan sour cream is available in Estonia, I used a kind of tofu-based curd or cheese instead.
Ingredients
about 200 ml vegetable oil
a couple of cups of flour
about a cup of sugar
a pinch of ground nutmeg
1/2 banana
a pinch of vanilla sugar
1 tsp baking powder
cocoa powder
a bit of soymilk
100 g dark vegan chocolate
confectioner's sugar
400 g vegan sour cream or tofu curd (I used vanilla-lemon flavour, the only one available in Estonia)
Directions
Prepare the dough. Heat the oil, but do not let it boil. Add sugar, vanilla sugar, flour, baking powder, nutmeg and mix. Work the dough with your fingers until its even. Divide the dough in half and add cocoa powder to the other half, again work the dough until you have a smooth brown dough. Press the dough evenly on the bottom of a round baking pan of 20 cm in diameter. Add half a banana to the other half of the dough and some more flour if needed. Mix the dough until even and roll it into a 0,5 cm layer (the shape is irrelevant) and place on a large baking pan. Bake the brown cake bottom and the light dough in the oven until they have become a bit crisp and the light dough has turned a bit golden. Take out of the oven and let cool. Crush the light crust into small bits and mix with sour cream or tofu curd and add some vanilla sugar. Place the filling on the brown cake bottom and spread evenly.
Prepare the chocolate coating. Melt the dark chocolate and add some confectioner's sugar, some tablespoons of soymilk, some vegetable oil and cocoa powder. Stir well. Spread the hot and liquid chocolate coating evenly on the cake. Keep the cake in the fridge at least a couple of hours or overnight before serving.
