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Vegan Chocolate Cake

User Rating 4 Star Rating (5 Reviews)


Chocolate cake
Susan Thompson Photography/Moment/Getty Images

Prepared with silken tofu in place of the eggs and butter called for in traditional recipes, this chocolate cake is one of the healthiest around, and it is still so tasty!Frost with whatever dairy-free frosting suits the occassion.

Although many recipes that call for silken tofu require that you drain the liquid from the box before using, for this recipe, just open the box and pour both the liquid and tofu into the blender as directed in step 3.

Makes one 2-layer 9" cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 1 ¾ cup flour
  • ¾ cups pure unsweetened cocoa powder
  • 1 ½ t. baking powder
  • 1 ½ t. baking soda
  • ¼ t. salt
  • 1 12.3-ounce box firm silken tofu
  • 1 1/4 cup maple syrup
  • 3 T. canola oil
  • 1 cup almond milk
  • 1/3 cup boiling water


1.Preheat the oven to 350 F. Lightly oil or grease (with dairy-free soy margarine) two 9” round cake pans. Set aside.

2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

3. In a blender, process the tofu until creamy. Add the maple syrup and oil and process until smooth. Stir the tofu mixture and almond milk into the dry ingredients. Add the boiling water and continue to stir until the batter is just combined. (The batter should be fairly smooth but will still have some lumps in it.)

4. Pour the batter into the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 15-20 minutes on a wire cooling rack before removing from the pans to finish cooling on the cooling rack. Once cakes are completely cool, frost with dairy-free frosting of your choice.

User Reviews

Reviews for this section have been closed.

 5 out of 5
excellent cupcakes, Member bethlizzy

I saw this and wanted to make it immediately but as a student, I don't always have all the right ingredients at hand. So I made some alterations. Instead of almond milk I used coconut milk and instead of maple syrup I used a brown sugar+water substitution then I lessened the cooking time to about 20mins. I also eliminated the hot water because the water in my maple syrup substitution seemed sufficient. Resulting cupcakes were wonderfully moist, chocolatey, smooth-textured (because of the blended silken tofu), and springy when they came out of the oven.

11 out of 12 people found this helpful.

See all 5 reviews

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