I recently made the Best Chocolate Cake for my mother in law’s birthday. She is lactose intolerant so the fact it does not contain dairy is perfect for her. This cake is moist and delicious without being too sweet.
Trust me, this one’s a winner!
Makes 2 9-inch cakes
Ingredients:
2 cups Organic unbleached flour
1 tsp Baking Powder
2 tsp Baking Soda
1 tsp Sea Salt
3/4 cup Cocoa Powder
1.5 cups Organic Cane Sugar
1/2 cup Coconut Oil, melted
1/2 cup Applesauce
1 cup Coffee (I used Starbucks instant powder, about 1/2-1 tsp mixed into hot water) You can use just water but the flavour isn’t as rich
1 cup Non-dairy Milk (I like soy or almond)
1/2 cup Mori-Nu Silken soft tofu, pureed until smooth
1 tsp Vanilla Extract
Preheat oven to 340F (yes 340F). Line the bottom of two 9-inch cake pans with parchment paper by cutting two circles the same size as the bottom of the pans. This will make it so you don’t have to grease the pans.
Whisk all dry ingredients together in a mixing bowl. In a separate bowl mix together wet ingredients. Add wet ingredients to dry. Whisk mixture together until evenly mixed and lumps are gone. Don’t over mix though.
Divide evenly between the two cake pans. Place beside each other in middle of preheated oven. Bake for about 30-35 mins. Check on them through the window at around 25 mins. When the middles start to look firmer take a toothpick and make sure the inside isn’t gooey. It doesn’t have to be too firm; Remember there’s no raw egg in this so if it’s a bit moist it’s ok, it’s not raw.
Remove pans from oven and place on cooling rack. Let cool almost completely then run a knife around the edges of the pans and invert into your hand or a cooling rack. They will come right out because of the parchment paper. Remove the parchment paper and let cool completely. Then you can frost or wrap in plastic wrap or store in airtight container in fridge for the next day.
In my opinion the flavour of the cake improves as it sits and tastes better the next day. I wouldn’t recommend eating this cake immediately after baking. There’s something about the Tofu I think that it needs time to sit and the flavours need to develop.
Fill and ice this cake with the fruit and/or vegan icing of your choice.
I topped it off with Vanilla Vegan buttercream, some chocolate swirls and fresh berries piled on top.
I also made this same recipe for my daughter’s preschool graduation cake. I received many compliments on it and also surprised looks when I mentioned it was Vegan!
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