Icing. Made from tofu. Stay with us. While we don’t suggest smashing through it in one go, swapping the butter and sugar for yoghurt and tofu makes for a healthier upgrade.

INGREDIENTS

300g ground almonds •

40g cacao powder • 1 tbsp

bicarbonate of soda • 200g

buckwheat flour • pinch of sea salt • 440g maple syrup • 100ml almond milk • the

water from 1 can of chickpeas (hold the chickpeas)

For the icing: 500g coconut yoghurt • 700g silken tofu

• 6 tbsp maple syrup • 1 tbsp

matcha powder

METHOD

1. Preheat the oven to 180°. In a large bowl, mix together the ground almonds, cacao powder, bicarbonate of soda, buckwheat flour and salt – give it a really good mix to get rid of any lumps.

2. Once combined, add the maple syrup, almond milk and chickpea water. Mix well until it resembles a smooth batter.

3. Grease two cake tins, divide the batter between them and bake for 20 mins. Then remove from the oven and set aside to cool.

4. Now, the star of the show: tofu icing. Place the coconut yoghurt in a large mixing bowl and whisk until thick. You can use an electric whisk – but use a manual one and you’ll give your arms a workout, too. Bonus. Once thick, add the rest of the ingredients and whisk until smooth.

5. When the cakes have cooled, spoon half the icing on to one of them and top with the second cake. Then spread the rest of the icing over the top and smooth it over. Sprinkle with some matcha powder for an extra dash of wellness.