Moist chocolate crumb cake

Ingredients

12 vegan digestives, gingernuts, bourbons or oat biscuits
25g/1oz coconut oil
25ml/1fl oz soya milk
250g/8oz silken tofu
2 tsp arrowroot
1 banana
4 tbsp cocoa powder
150ml/¼ pint maple syrup
2 tbsp tahini
2 tbsp raisins
1 tbsp lime juice
3 tbsp orange juice
2 tsp vanilla essence
pinch of salt
To decorate
crystallized ginger
nasturtium leaves (optional)

Method

1. Preheat the oven to 180C/350F/Gas 4. Crush the biscuits, then pour them into a small saucepan and heat gently with the coconut oil and soya milk for a few minutes, stirring, until well combined.
2. Using the back of a spoon, press the crumb mixture into the bottom of a 30cm/12in flan dish or into eight 8cm/3¼in ramekins.
3. Place all the remaining ingredients in a bowl and combine with a hand-held mixer or blender.
4. Pour the tofu mixture on top of the biscuit base, then bake for 45 minutes. Allow to cool for two hours before serving.
5. Decorate with crystallized ginger and nasturtium leaves, then serve with a spoonful of vegan ice cream and a drizzle of maple syrup.