Vegan Chocolate Cake
Servings
8
servingsPrep time
30
minutesCooking time
40
minutes
Cook Mode
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Ingredients
For the Cake:
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. oil or melted margarine
1 cup cold water
1/2 cup semisweet chocolate chips (optional)
For the Tofu Mousse:
1 package silken tofu (try Mori-Nu brand)
1/3 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1 cup chocolate chips, gently melted
For the Ganache:
1 cup chocolate chips
1/2 cup soy milk
2 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine), optional
Directions
- For the Cake:
- Preheat the oven to 350°F.
- Using a fork, combine the flour, sugar, cocoa powder, and baking soda in a 9-inch square baking pan. Stir in the vanilla extract, vinegar, and oil or margarine.
- Add the water and mix well.
- If desired, top with the chocolate chips.
- Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool.
- For the Tofu Mousse:
- In a food processor, blend the tofu until very smooth.
- Combine the tofu, sugar, salt, and vanilla and mix until smooth.
- Add the melted chocolate and stir until combined.
- For the Ganache:
- In a double boiler, combine the chocolate chips, soy milk, and Earth Balance and slowly melt until smooth. Cool for 10 minutes.
- To Assemble:
- Cut the cake in half, creating two layers. Frost the top of one layer with the tofu mousse. Top with the remaining layer.
- While the ganache is still warm and soft, pour over the cake. Let cool.
- Note: An additional frosting can be made by beating 2 cups of Rich’s Nondairy Whipping Cream until stiff peaks form.
