Basil-Olive Cake

by Merel & Tessa

A powerhouse of plant proteins

The filling of this cake is made of tofu, making it a real powerhouse of plant proteins. Throw in the nuts seeds for the bottom your dish cannot go wrong. Tofu in a pie? Yes, tofu has a very neutral taste, but it does provide that lovely creaminess. The agar agar ensures that the filling remains upright even after cutting. Agar agar is a seaweed (no worries, the cake does not get a fish taste) and can be used in the kitchen as a plantbased substitute for gelatin.

How do you get your proteins?

Proteins are important for maintaining your muscles. How much do you need and what are the best ways to get them? Wherever the strongest animals on earth get it from; plants! We will explain more about this in the Your 50 Days of Green Happiness books and we will give you many recipes to get you started.

As an appetizer, maincourse or snack

Nut allergy? Then replace the almond flour with oatmeal or buckwheat flour.

Nice in combination with a salad. When you eat this as a main meal, you probably want more than one piece of cake. And when you have a piece left, this is perfect as a snack or for lunch! This cake also works very well at parties. Cut small pieces and serve with a drink.

Use a blender or food processor to make the bottom and the filling. We use a high-speed blender from Bianco di Puro. For the bottom, we put this on the “nuts” program. We grind the filling nicely on the program “green smoothie” which we let run for half the time (then its fine enough).

Basil-olive cake

A powerhouse of plant proteins The filling of this cake is made of tofu, making it a real powerhouse of plant proteins.… Recipes vegan quiche Italian Print
Porties: 10 Bereidingstijd: Wachttijd:
Voedingswaarden: 169 calorieën 13 vet
Waardering: 5.0/5
( 1 stemmen )


  • 1 tbsp flaxseed
  • 75 g sunflower seeds
  • 20 g hemp seeds (optional)
  • 75 g almond flour (or oatmeal)
  • 50 g of sundried tomatoes
  • 2 tsp dried Italian herbs
  • pinch of salt
  • 400 g silken tofu
  • 40 g basil + extra for decoration (1 whole plant)
  • 3 tsp dried rosemary
  • salt and pepper to taste
  • 50 g black olives
  • 1 tsp agar agar


1. Pre-heat the oven to 180 degrees. Cover the cake tin with baking paper.

2. In a small bowl, mix the flaxseed with 3 tablespoons of water. Stir well and then let it stand for a while to bind.

3. Put the sunflower seeds in the blender and grind finely. Add the hemp seeds, almond flour, sun-dried tomatoes, Italian herbs, pepper and salt. Stir in the flaxseed porridge.

4. Mix well until you have a mixture that sticks between your fingers. There may still be some unground seeds in it, this gives the bottom a nice structure. Divide the dough over the cake mold and press well. Make a border about three centimeters high. Place the bottom in the middle of the oven and bake for 10 minutes until golden brown. Then remove from the mold and let cool.

5. Put the tofu together with the basil, rosemary, salt and pepper in the blender. Mix until smooth. Taste whether it is sufficiently flavored! Slice the olives and stir them into the mixture.

6. Put a small amount of the tofu mixture in a pan. Add the agar agar and bring to the boil. Bring to the boil and simmer for about 2 minutes so that the agar dissolves well. Stir this mixture through the remaining tofu mixture until everything is well mixed. Then divide the mixture over the cake base. Put in the fridge for about ½ - 1 hour so that the filling can become stiff. Garnish with some fresh basil and black olives.


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