Vegan Chocolate Layer Cake
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 cup low-fat firm silken tofu, pureed
- 1 cup maple syrup
- 3⁄4 cup strong black coffee, brewed and cold
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 3⁄4 cup whole wheat pastry flour
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 10 1⁄2 ounces tofu, extra-firm silken
- 2 teaspoons vanilla extract
- 6 ounces semisweet vegan chocolate chips, melted
directions
- Preheat oven to 350°F Grease and flour 2 8-inch round cake pans. Whisk together tofu, syrup, coffee and vanilla with 1/4 cup cold water in large bowl until smooth.
- Sift together all remaining cake ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes.
- Divide batter between cake pans. Bake about 15 minutes, or until springy to the touch. Cool in pans on wire racks 10 minutes. Invert cakes onto racks, and cool completely.
- To make Chocolate Frosting: Place tofu, vanilla and chocolate in blender or food processor, and process until smooth.
- To assemble: Place 1 cake layer on serving plate. Spread with 1/2 cup frosting. Top with second cake layer. Decoratively frost top and sides. Garnish with raspberries, if desired.
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