- August 31, 2018 at 11:30 pm #389881
Dairy-Free Chocolate Cake
1.75 cup flour
3/4 cups unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/4 tsp. salt
12.3-oz box firm silken tofu
1 1/4 cup maple syrup
3 tbs canola oil
1 cup almond milk
1/3 cup water, boiling
Preheat the oven to 350°. Lightly oil or grease (with dairy-free soy margarine) two 9” round cake pans.
In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
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.)
Pour the batter into the prepared pans and bake for about 25-30 min, 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 min 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 choice. Serves 8