Vegan Chocolate Cake

3.5 (7 reviews)

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

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.

Makes 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind