Vegan Chocolate Layer Cake

Name: 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; 6 ounces semisweet vegan chocolate chips, melted

13 ingredients

5 steps

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

1

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.
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.