Divinely Decadent Vegan Chocolate Cake Recipe

Perfect Chocolate Birthday Cake Or Valentine's Day Chocolate Cake

Vegan Chocolate Cake: Vegan dessert recipe, tofu dessert recipe, sugar free, sweetened with agave nectar, makes a 6 inch 2 layer cake or a 9"x12" sheet cake

This divinely decadent vegan chocolate cake was originally submitted by Tammy Bechtel as a carob birthday cake - we tweaked it as a valentine's day chocolate cake.

This cake is perfect for any occasion, because everybody loves it, whether they're vegans, vegetarians, or omnivores.

To make this vegan chocolate cake using carob instead of chocolate simply substitute carob chips and carob powder for the chocolate.

Cake Ingredients:

• 1 c. all purpose flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 tsp salt
• 1 1/4 c. grain sweetened chocolate chips, melted
• 12 oz. firm silken tofu, cut in large chunks
• 1 c. cocoa powder
• 3/4 c. agave nectar
• 1 T vanilla
• Variation: substitute carob chips and carob powder for the chocolate

Chocolate Frosting Ingredients:

• 3/4 c.melted grain sweetened chocolate chips, melted
• 1/4 c. agave nectar
• 1 T vegan margarine
• 1 T coconut oil
• 6 oz. firm silken tofu
• 1/2 c. cocoa powder
• 1/3 cup unsweetened coconut flakes
• chocolate or vanilla almond milk(optional)

Frosting Directions:

1. Melt chocolate chips
2. Place chocolate, agave nectar, margarine, coconut oil, and tofu
3. With mixer on high, beat until smooth and creamy
4. Beat in cocoa powder gradually until you reach desired stiffness (a layer cake requires a stiff icing that won't run down the sides of the cake)
5. With a mixing spoon stir in coconut flakes
6. If icing is too stiff stir in almond milk one T at a time until you reach desired stiffness
7. Chill frosting in the fridge while you prepare cake
8. Use to ice completely cooled cake
9. Enjoy!

Cake Directions:

1. Prepare frosting and chill in fridge until cake is baked and cooled
2. Preheat the oven to 350 degrees & oil cake pans
3. Melt chocolate chips according to package instructions and set aside
4. Combine flour, baking soda, baking powder, and salt in a large bowl and set aside
5. Place melted chocolate, tofu, cocoa powder, agave nectar and vanilla in a food processor and process until smooth
6. Pour chocolate mixture into flour and mix into a stiff batter
7. Spread evenly in pans (an oiled spatula can help in this endeavor)
8. 8" rounds bake for 20-25 minutes, 9"x12" sheet cake bake for 35 minutes, or until a toothpick inserted into center comes out clean
9. Remove from pans and cool on racks
10. When cakes are completely cooled, frost and enjoy!