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

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories490
Total Fat15g
Saturated Fat11g
Cholesterol0mg
Sodium460mg
Total Carbohydrate88g
Dietary Fiber3g
Sugars70g
Protein5g