Happy Weekend everybody! It’s been a hot minute since I last published a recipe. And I’m truly sorry for that! Hopefully I can make up for my absence with this easy vegan chocolate cake with silken tofu frosting and berries.
I made this cake a couple of Sundays ago and served it for my non-vegan family. No one of them could tell that the cake did not contain eggs or that the frosting was made with tofu. And how could they? The cake was perfectly fluffy yet moist and super chocolatey. The recipe is ridiculously easy and made with simple ingredients. I know, I say this with almost every recipe – but it really is true!
Ingredients and preparation
The cake is made with only nine ingredients which I bet you already have in your pantry: flour, sugar, baking powder, vanilla sugar or vanilla extract, salt, sparkling water, neutral oil and apple cider vinegar. Yes, you read that right – vinegar. It sort of works as an egg replacement as it helps in making the cake fluffy. But don’t worry, you won’t taste it at all.
I use spelt flour in almost any baking I do – preferably whole spelt flour but here I used the regular version. If your go-to flour is all-purpose, you can use that as well. It might even make the cake fluffier. In terms of sugar, it is up to you to decide whether you want to use refined sugar or reach for a ‘healthier’ alternative such as coconut blossom sugar. If I remember correctly, I even used date sugar myself which worked just perfectly.
For the chocolate frosting I used silken tofu and melted dark chocolate and sweetened it with a tiny bit of maple syrup. This makes the cake very light, quite different from cakes with butter or cream frostings for example (that means that you can easily eat two or three pieces ;)) Before you apply the frosting make sure to allow the cake to cool down completely, or else it will become runny.
By the way, the frosting tastes great on its own, too – sort of like a “mousse of chocolat”.
And since I didn’t want a boringly brown cake, I decorated it with colourful berries. Personally, I find that raspberries and chocolate go together best. However, I wanted to use organic berries and strawberries and blueberries were more affordable. What kind of berries you use, or whether you use them at all, is completely up to you.
When you’ve arranged the cake, it needs to be refridgerate until serving. Take it out 15 minutes prior.
Want a multi-layer chocolate cake?
By the way: This recipe is great for a multi-layer chocolate cake, too. If you want to make two layers, I would suggest multiplying all ingredients by 1.5 – perhaps even by 2 if you want a
Easy vegan chocolate with silken tofu frosting and berries
- 200 g spelt flour
- 125 g sugar of choice
- 1 package vanilla sugar or sub with 1/2 tsp vanilla extract
- 2 heaping tablespoons cacao powder
- 2 teaspoons baking powder
- 1 pinch of salt
- 250 ml sparkling water
- 6 tablespoons neutral oil
- 1 tablespoon apple cider vinegar
- 200 g silken tofu
- 150 g 70% dark chocolate
- 1 tablespoon maple syrup
- 150 g strawberries
- 100 g blueberries
- 3-4 tablespoons grated dark chocolate
Preheat your oven to 180 degrees Celcius and grease a 26 cm diameter springform pan with vegan butter or oil.
In a large bowl combine flour, cacao powder, baking powder, sugar, vanilla sugar (or vanilla extract) and salt.
In a seperate bowl mix together sparkling water, oil and apple cider vinegar.
Then combine wet and dry ingredients with a whisk.
Pour the batter into the springform pan and bake for 20-25 minutes. Test after 20 minutes by inserting a tooth pick inserted into the center of the cake, but do not take the cake out before the tooth pick comes out clean.
Let the cake cool down completely before you add the frosting.
Melt dark chocolate and combine with silken tofu and maple syrup (this works best with an electric whisk).
Spread the frosting evenly on the cake and top it with berries and grated dark chocolate.
Redfridgerate the cake and take it out 15 minutes prior to serving.