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1
Preheat the oven to 325F.
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2
Oil an 8-inch-square baking pan with canola oil spray.
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3
Sift together the barley flour, oat flour, and baking powder.
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4
In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and orange zest until smooth, about 1 to 2 minutes.
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5
Stir into the dry ingredients and mix until smooth.
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6
Pour into the prepared pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of the cake comes out clean.
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7
Let the cake cool in the pan for at least 1 hour.
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8
To prepare the custard, mix the soy milk and agar flakes in a saucepan.
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9
Bring to a boil, stirring constantly.
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10
Decrease the heat and simmer about 5 to 7 minutes, or until the agar flakes have dissolved, stirring occasionally.
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11
Place the peaches, arrowroot powder, vanilla extract, and agave nectar in a food processor and blend until smooth, about 1 minute.
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12
Add this to the agar mixture in the saucepan and mix together.
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13
Bring to a boil, then decrease the heat to low and simmer until thickened.
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14
While still hot, pour the mixture over the cooled cake.
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15
Refrigerate for at least 1 hour.
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16
To prepare the topping, arrange the strawberry halves decoratively over the top of the cake.
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17
In a saucepan, add the peach nectar, agave nectar, and agar flakes and bring to a boil.
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18
Decrease the heat and simmer, stirring often, about 5 to 7 minutes, until the agar flakes have dissolved.
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19
Slowly pour the hot nectar mixture over the strawberries on the cake and refrigerate about 1 1/2 to 2 hours.
