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Vegan Tofu Chocolate Cake Recipe

Sinfully Rich Healthy Dessert for Valentine's or Birthdays

Vegan Tofu Chocolate Cake

Vegan Tofu Chocolate Cake: Sinfully rich but healthy, chocolate cake recipe with tofu & agave nectar, and chocolate coconut frosting.

Thanks to Tammy Bechtel for her carob cake recipe, which we adapted.

If you're more of a traditional cake person, try Vegan Chocolate Cake with sugar & almond milk - instead of agave & tofu.

Total Prep And Cook Time: 60 Minutes

20 Servings

Nutrition Data, 129g Serving: 267 cal, 37g carb, 12g fat, 429mg sodium, 8g fiber, 25g protein, low Cholesterol. Estimated glycemic load: 8

Cake Ingredients:

  • 1 1/4 c. unbleached white flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp salt
  • 1 c. grain sweetened chocolate chips, melted
  • 12 oz. firm silken tofu, cut in large chunks
  • 3/4 c. cocoa powder
  • 1 cup raw agave nectar
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  • 1 T vanilla
  • 1 tsp apple cider vinegar
  • Variation: Substitute carob chips and carob powder for the chocolate
  • Variation: Substitute whole wheat pastry flour or light spelt flour for the white flour
  • Variation: Sub 1 cup cane sugar and 1 cup almond milk for the agave and tofu

Chocolate Frosting Ingredients:

  • 3/4 c.melted grain sweetened chocolate chips, melted
  • 1/4 c. agave nectar
  • 2 Tbsp vegan spread or coconut oil
  • 6 oz. firm silken tofu
  • 1/2 c. cocoa powder
  • 1/3 cup unsweetened coconut flakes
  • chocolate or vanilla almond milk(optional)

Frosting Directions:

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  1. Melt chocolate chips
  2. Place chocolate, agave nectar, margarine, coconut oil, and tofu
  3. With mixer on high, beat until smooth and creamy
  4. Beat in cocoa powder gradually until you reach desired stiffness (a layer cake requires a stiff icing that won't run down the sides of the cake)
  5. With a mixing spoon stir in coconut flakes
  6. If icing is too stiff stir in almond milk one Tbsp at a time until you reach desired stiffness
  7. Chill frosting in the fridge while you prepare cake
  8. Use to ice completely cooled cake
  9. Enjoy!

Cake Directions:

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  1. Use two 8 inch round cake pans or a 9"x12" sheet cake pan
  2. Prepare frosting and chill in fridge until cake is baked and cooled
  3. Preheat the oven to 350 degrees & oil cake pans
  4. Melt chocolate chips according to package instructions and set aside
  5. Combine flour, baking soda, baking powder, and salt in a large bowl and set aside
  6. Place melted chocolate, tofu, cocoa powder, agave nectar, vanilla and apple cider vinegar in a food processor and process until smooth
  7. Pour chocolate mixture into flour and mix into a stiff batter
  8. Spread evenly in pans (an oiled spatula can help in this endeavor)
  9. 8" rounds bake for 20-25 minutes, 9"x12" sheet cake bake for 35 minutes, or until a toothpick inserted into center comes out clean
  10. Remove from pans and cool on racks
  11. When cakes are completely cooled, frost and enjoy!

Recipe Tips:

We recommend using Fair Trade chocolate if you can find it. Raw organic fair trade cacao powder has the absolute best dark chocolate flavor!

To make this vegan chocolate cake using carob instead of chocolate simply substitute carob chips and carob powder for the chocolate.

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Desserts with Tofu:

More Chocolate Cake:

Chocolate Brownies
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Chocolate Cupcakes Chocolate Vanilla Swirl Raw Vegan Cheesecake Jackie's Pumpkin Chocolate Chip Cake (eggs) Chocolate Cupcakes Raw Vegan Chocolate Cheesecake Vegan Chocolate Cake Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
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