Cino Torte Vegan recipe

Cino Torte

Prep 25 mins
Cook 2 hr
Serves 6-8

This Cappucino Torte is sure to give you a Parisienne Café feel. The crunchy biscuit base, tart espresso and creamy chocolate are three layers of classic French chic!

Tofu Block Find out more


For the Tofu Blend:
1 block Cauldron Tofu, drained
2 tbsp golden syrup
Ingredients for the Biscuit Base
160g vegan biscuits such as digestives
75g vegan butter

For the Coffee Layer:
200ml espresso
115g brown sugar
2 tbsp amaretti or similar vegan liquer
Half of the above Tofu Blend
1 tbsp vegetarian gelatine

For the Chocolate Layer:
8 tbsp soy cream
100g vegan chocolate, grated
1 tsp vanilla extract
Half of the above Tofu Blend
2 tbsp icing sugar, sieved
1 tsp ground cinnamon
1 tbsp vegetarian gelatine
15cm/6 inch round spring base tin, greased or a lined 2lb loaf tin


  1. Blitz the Cauldron Organic Tofu and golden syrup in a food processor for 4-5 minutes until very smooth.
  2. Break the biscuits down to breadcrumb sized pieces. Melt the spread and mix well with the biscuit crumb. Tip the crumb into the tin and press down firmly. Refrigerate for 30 minutes.
  3. Meanwhile, prepare the espresso layer by dissolving the sugar in the coffee in a pan. Allow to cool for 4-5 minutes then stir in the amaretti, tofu mix and gelatine. Use a small whisk to ensure the tofu is well dispersed and the gelatine dissolved. Bring to the boil stirring continuously. Allow to cool slightly for 1-2 minutes then pour over the biscuit base. Allow to set and cool completely. This may take a few hours.
  4. When the espresso layer is set, gently melt the grated chocolate in the soy cream, allow to cool slightly for 2-3 minutes then stir in the vanilla extract, blitzed tofu mix, icing sugar, cinnamon and gelatine. Beat well with a whisk to disperse all of the ingredients then bring to the boil stirring continuously. Allow to cool for 1-2 minutes then pour into the tin. Allow to set and cool completely before serving.