Vegan Chocolate Cake
This vegan chocolate cake is so good, youʼll wonder why everyone doesnʼt forego the eggs and bleached flour for smooth tofu and sweet agave.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 35 minutesDifficulty: Easy
- 1¼ cups whole-wheat pastry flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. sea salt
- 1 cup carob chips, melted
- 1 package (14 oz.) silken tofu
- 1 cup powdered carob
- 1 cup agave nectar
- 1 Tbsp. vanilla extract
- 1 cup carob chips
- 6 oz. silken tofu
- 2 Tbsp. coconut oil
- ¼ cup agave nectar
- ½ cup powdered carob
- ½ cup almond milk
- Preheat the oven to 350°F and prepare two round cake pans (8" ) with olive oil spray and a light coating of the whole-wheat flour.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
- In the bowl of a stand mixer or large glass dish, combine the melted carob chips, silken tofu, powdered carob, agave nectar, and vanilla extract. Beat together until smooth and well combined.
- Add the dry ingredients to the wet, 1 cup at a time, and incorporate well. Pour the cake batter evenly into the 2 cake pans and bake for 25 minutes, or until a butter knife inserted in the center comes out clean.
- While the cake is baking, make the frosting: In a large glass mixing bowl, melt the carob chips in the microwave. Using a mixer, beat together the melted carob chips with the tofu, coconut oil, and agave nectar until a smooth consistency is achieved. Add powdered carob and almond milk and mix until smooth and creamy.
- Allow to cool for 1 hour, remove from cake pans, and frost between layers and around the entire outside.