• 1/4 cup cocoa powder
  • 1 1/2 cups cane sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup canola oil
  • 1/2 cup water
  • 3/4 cup soy or almond milk
  • 2 ounces firm tofu -- mashed with a fork (yes, gross i know; don't worry)
  • 3 cups unbleached flour
  • 2 1/2 cups confectioner's sugar
  • 1/8 cup unsweetened cocoa powder
  • 1 stick soy margarine -- softened (again, I know it sounds vile...)

  1. Preheat oven to 220 C (350 F.?) Grease and flour two 9-inch cake pans.

  2. Combine the cocoa powder, sugar, salt & baking powder. Stir your sweet-toothed heart out.

  3. Add oil, water, soy milk, and tofu and beat until mixture is creamy.

  4. Fold in flour.

  5. Pour batter into prepared pan and bake 30 minutes.

  6. Cool completely before frosting.

  7. FROSTING: In a medium bowl, combine the sugar, cocoa powder, and soy margarine.

  8. Mix until creamy.

  9. Frost cooled cake. Let is cool. Grab some plates, almond milk and go apoplectic with my own brand of misplaced choco-love.

So, fur is murder, eh? Well, just because you're enjoying the moral high ground doesn't mean you can't pull a Marie Antoinette. My mother worked up this recipe a few years ago, when I couldn't stand the sight of meat. Without further adieu, we bring you the Tofuless Vegan Chocolate Cake (complete with non-dairy icing!).


- 1 cup     sugar (250 mL)
- 1.5 cups  flour (375 mL)
- 1 tsp.    baking soda (5 mL)
- 1/4 cup   cocoa powder (unsweetened)
- 1 tsp.    vanilla extract (5 mL)
- 1/3 cup   vegetable oil (80 mL)
- 1 cup     water (250 mL)
- 1 tsp.    vinegar (5 mL)


Stir the sugar, flour, baking soda and cocoa powder into a bowl. Put the vanilla extract, vegetable oil, water and vinegar together, once the dry ingredients are mixed. Continue stirring until you have a mixture. Pour the batter into a greased baking pan (whatever you've got handy, but remember, this is going to be the shape of your cake!).

Bake at 350 degrees Farenheit (About 175 C) for about half hour. Let cool before eating.

Frosting Ingredients

- 1 cup     icing sugar (500 mL)
- 1/2 cup   coconut oil (margarine) (125 mL)
- 1/4 cup   cocoa powder (unsweetened) (60 mL)
- 1/2 tsp.  vanilla extract (2 mL)

Frosting Directions

Beat the coconut oil with a mixer until creamy. Add cocoa, vanilla extract and icing sugar and continue beating until it's as consistent as desired. Ice cake as desired.


This cake is the closest I've ever gotten to chocolate without dairy or eggs. And there isn't the nasty stigma of tofu. So you can feed this to your non-vegan friends and they'll hardly notice the difference. And the frosting on its own is a great snack to keep around, for when you need some comfort food.

Everything Kitchen Conversion Table

Dedicated to wertperch who happens to be getting married today! Horrah!

Log in or register to write something here or to contact authors.