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1. Heat the oven to 175°C (350°F) and line two 20 cm square pans with parchment paper. Whisk the sunflower seed flour, unsweetened cocoa powder, pea protein isolate, half of the powdered erythritol, baking powder and fine salt in a large bowl.
0.5 cup Sunflower seed flour,
6 tbsp Unsweetened cocoa powder,
3 tbsp Unflavored pea protein isolate,
0.5 cup Powdered erythritol,
1.5 tsp Baking powder,
1 pinch Fine salt
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2. Whisk the aquafaba until foamy, about 1 minute, then whisk in the avocado oil, unsweetened soy milk and vanilla extract. Fold the wet mixture into the dry ingredients until just combined, rest 5 minutes so the seed flour and protein hydrate, then fold once more.
6 tbsp Aquafaba,
3 tbsp Avocado oil,
0.2 cup Unsweetened soy milk,
2 tsp Vanilla extract
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3. Divide the batter evenly between the two pans and spread thin with a spatula. Bake for 12 to 14 minutes, until the sheets spring back lightly. Cool completely in the pans, about 30 minutes.
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4. Pat the extra-firm tofu dry and blend with the remaining powdered erythritol, a portion of the strong espresso, lemon juice and a splash of vanilla until perfectly smooth, scraping down the sides often. With the blender running, stream in the melted cocoa butter and blend 30 seconds more. Taste and adjust sweetness.
0.5 cup Powdered erythritol,
2 tsp Vanilla extract,
0.2 cup Strong espresso, unsweetened, cooled,
400 g Extra-firm tofu,
3 tbsp Cocoa butter, melted,
1 tbsp Lemon juice
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5. Hull the strawberries and slice them thinly. Lift one cocoa sheet into a clean 20 cm square pan or on a serving board and brush generously with some of the remaining strong espresso. Spread a third of the coffee tofu cream over it and cover with a layer of sliced strawberries.
0.2 cup Strong espresso, unsweetened, cooled,
15 pieces Strawberries
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6. Spread another third of the cream over the strawberries, then top with the second cocoa sheet and brush with the remaining strong espresso. Cover with the last of the cream, smooth the top and arrange the remaining strawberry slices in an overlapping pattern.
0.2 cup Strong espresso, unsweetened, cooled,
15 pieces Strawberries
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7. Chill uncovered for at least 4 hours, until the cocoa butter has set and the cake slices cleanly. Dust the top with unsweetened cocoa powder through a fine sieve just before serving, and slice with a hot, wiped knife.
1 tbsp Unsweetened cocoa powder (for dusting)
