Vegan Tofu Chocolate Cake

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
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Updated on 01/3/23
Vegan Tofu Chocolate Cake

The Spruce / Sonia Bozzo
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Yield: 1 cake
Nutrition Facts (per serving)
684 Calories
16g Fat
122g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 684
% Daily Value*
Total Fat 16g 21%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 824mg 36%
Total Carbohydrate 122g 44%
Dietary Fiber 5g 17%
Total Sugars 64g
Protein 15g
Vitamin C 0mg 1%
Calcium 315mg 24%
Iron 9mg 51%
Potassium 387mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Prepared with silken tofu in place of the eggs and butter called for in traditional recipes, this chocolate cake is one of the healthiest around, yet still so tasty. Frost with whatever dairy-free frosting suits the occasion.

Although many recipes that call for silken tofu require that you drain the liquid from the box before using, for this recipe just open the box and pour both the liquid and tofu into the blender as directed in Step 3.

This recipe makes one two-layer 9-inch cake.

Ingredients

  • 1 3/4 cups all-purpose flour

  • 3/4 cups unsweetened cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons  baking soda

  • 1/4 teaspoon salt

  • 1 (12.3-ounce) box firm silken tofu

  • 1 1/4 cups maple syrup

  • 3 tablespoons canola oil

  • 1 cup almond milk

  • 1/3 cup boiling water

Steps to Make It

  1. Gather the ingredients.

    Vegan Tofu Chocolate Cake ingredients

    The Spruce / Sonia Bozzo

  2. Preheat the oven to 350 F. Lightly oil or grease (with dairy-free soy margarine) 2 (9-inch) round cake pans. Set aside.

    greased cake pans

    The Spruce / Sonia Bozzo

  3. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside.

    flour, cocoa powder, baking powder, baking soda, and salt in a bowl

    The Spruce / Sonia Bozzo

  4. Process the tofu in a blender until creamy. Add the maple syrup and oil and process until smooth.

    tofu, maple syrup and oil in a blender

    The Spruce / Sonia Bozzo

  5. Stir the tofu mixture and almond milk into the dry ingredients. Add the boiling water and continue to stir until the batter is just combined. (The batter should be fairly smooth but will still have some lumps in it.)

    cake batter in a cake pan

    The Spruce / Sonia Bozzo

  6. Pour the batter into the prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

    cake batter in cake pans

    The Spruce / Sonia Bozzo

  7. Allow the cakes to cool in the pans for about 15 to 20 minutes on a wire cooling rack before removing from the pans to finish cooling on the cooling rack. Once cakes are completely cool, frost with a dairy-free frosting.

    Chocolate Cakes American Desserts Tofu Recipes Dairy-Free Desserts Vegetarian Desserts Vegan Tofu Chocolate Cake

    The Spruce / Sonia Bozzo