1. Preheat the oven to 180℃, prepare the cake substrate: 1 cup of vegetable milk, 2 teaspoons of baking powder, 2 tablespoons of sugar, flour, salt, 2 tablespoons of vegetable oil, (vanilla extract, orange zest, roasted almonds can be added or not)
2. Sift the flour and pour it into the basin, smash the orange zest and almonds and add it to the basin. Add all the other ingredients in step 1 to the basin.
3. Stir well
4. Pour the mixed cake batter into the mold and bake for 20 minutes in the oven
5. Prepare the cream ingredients: tofu, 1 tablespoon of lemon juice, a pinch of salt, 5 tablespoons of sugar or syrup, crushed coconut, 1 cup of water, 1.5 tablespoons of agar powder
6. 1. Add half of the tofu and lemon juice in step 5 to a blender to thicken. 2. Bring water, sugar, agar powder, and salt into a pot and boil on low heat, add a tablespoon of vegetable oil and continue cooking for 1 minute. 3. Pour 2 into 1, add the remaining half of tofu and beat until thick. 4. Put it out and put it in the refrigerator for 15 minutes
7. After the cake is baked, take it out and use the remaining heat to toast the coconut shreds
8. Spread the cream evenly on the cake
9. Rolled into a cylindrical shape
10. (My container is too small, so I cut it into two) Spread cream on the outside of the cake
11. Sprinkle with chopped coconut (I also added chopped almonds)
Tips:I didn't have time to take pictures while making the cream in the middle. Agar powder is also called Hantian powder, which can coagulate in vegetarian desserts. I hope you like it. Friends who like chocolate can add two tablespoons of cocoa powder when making the cake base and cream respectively. The taste will also be very good\n(*๓´╰╯`๓)♡.
