Vegan Olive Oil Chocolate Cake With Tofu “Buttercream” Frosting
This recipe for vegan chocolate cake with tofu buttercream frosting is fool-proof: it’s simple to make, tastes exactly like a frosted cake made with eggs, and looks hands-down impressive. A few secrets to this winning recipe include olive oil, plenty of baking powder and, yes, as the name suggests, tofu.
Silken tofu is the key ingredient to making vegan buttercream that’s 100% free of dairy, saturated fat and sugar. Follow these simple steps for a fantastic vegan chocolate cake with tofu buttercream frosting that everyone in your life will love!
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Chocolate Olive Oil Cake With Tofu Buttercream
This recipe for vegan chocolate cake with tofu buttercream frosting is fool-proof: it's simple to make, tastes exactly like a frosted cake made with eggs, and looks hands-down impressive. A few secrets to this winning recipe include olive oil, plenty of baking powder and, yes, as the name suggests, tofu.
Ingredients
Cake Ingredients
- Wet
- 2 cups unsweetened plant milk of your choice I prefer soy or flax milk because it’s high in protein
- 1 cup olive oil
- 1/4 cup coffee or esspresso Feel free to use decaffinated coffee, especially if baking for kids.
- 1 ½ cups granulated sugar I prefer powdered date sugar. If using cane sugar, unrefined cane sugar is less processed than white sugar.
- 2 Tbsp vinegar
- 2 tsp liquid vanilla or vanilla paste
- Dry
- 3 cups all-purpose flour sifted; For a gluten-free version, use rice or GF-oat flour + 1 Tbsp tapioca starch.
- 1 cup cocoa powder sifted
- 2 tsp baking powder
- 1 tsp baking soda
Frosting Ingredients
- 1 8-ounce container silken tofu
- 9-10 ounces dark chocolate I prefer organic fair-trade chocolate.
- ¼ cup maple syrup
- 1 Tbsp unsweetened plant milk
Instructions
- Combine the wet ingredients together, then mix well until fluffy.
- SIFT the dry ingredients into a bowl, then mix together.
- Add the dry ingredients to the wet ingredients then mix well.
- Preheat the oven to 350 degrees F.
- Coat two 8-inch round baking pans well with cooking spray, or line with parchment paper.
- Pour batter evenly into the pans.
- Bake for 20 minutes, until firm in the center. Use the toothpick test to make test that the cake has cooked completely,
- Set aside to cool for 30 minutes.
- While the cakes are cooling, melt the chocolate, syrup and milk together in the microwave for 60 seconds, or on the stove in a bowl on top of a pot of boiling water. Turn off the heat as the chocolate is melting and stir well, completing the melting process after the chocolate has been removed from heat and is cooling. Look for a thick but dripping consistency.
- Combine the melted chocolate mixture and silken tofu in a blender or Cuisinart, and puree for 60 seconds. Transfer to a large Tupperware or glass bowl with a sealable cover. Cover and refrigerate for one hour.
- Once the frosting has firmed up, place one cake on a flat surface–a cake stand is ideal because it looks professional and makes the frosting process easy.
- Carefully trim the top of the cake with a serrated knife so that the top is flat. Add a large dollop (about ¼ of the total amount of frosting) on top of the bottom cake and spread evenly.
- Place the second cake on top. Using a butter knife or rubber spatula, spread the remaining frosting on the top and sides of the cake.
- Top with chocolate shards, chocolate chips or chopped fresh fruit on top.
- Enjoy!
- The cake lasts a few days in the refrigerator before getting stale.
- Wrap slices in plastic wrap, then tin foil, and freeze for later.
