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


  • 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.