Vegan Chocolate Layer Cake Recipe

Name: Vegan Chocolate Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F 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.
2
Sift together all remaining cake ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes.
3
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.
4
To make Chocolate Frosting: Place tofu, vanilla and chocolate in blender or food processor, and process until smooth.
5
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.

590

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Vegan Chocolate Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Chocolate Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions