Vegan Chocolate Layer Cake
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
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
564
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).