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: Medium
- 1 1⁄4 cups whole-wheat pastry flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. sea salt
- 2 cups carob chips, divided
- 20 oz. silken tofu, divided
- 1 1⁄2 cups powdered carob, divided
- 1 cup agave nectar
- 1 Tbsp. vanilla extract
- 2 Tbsp. coconut oil
- 1⁄4 cup agave nectar
- 1⁄2 cup almond milk
- Preheat the oven to 350°F and prepare 2 round cake pans (8 inches) 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.
- Melt 1 cup carob chips in the microwave, then transfer to the bowl of a stand mixer. Add 14 ounces tofu, 1 cup 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.
- Meanwhile, in a large glass mixing bowl, melt remaining carob chips in the microwave. Using a mixer, beat together the melted carob chips with remaining 6 ounces tofu, coconut oil, and agave nectar until a smooth consistency is achieved. Add remaining 1⁄2 cup 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.