Vegan Tofu Chocolate Cake

Celebrate National Chocolate Day – or indeed any day of the year with a deep, air-filled slice of chocolatey heaven.  The sponge uses silken tofu in place of eggs so is vegan and refined sugar free, so you now have a healthy option of the cake you always wanted with rich, chocolatey-gooey indulgence!

Recipe adapted from Ashley Adam’s Vegan Chocolate Cake as featured on The Spruce Eats.


1 pack silken tofu – pressed in Tofuture Press for 10 minutes


Dry ingredients:

1 ¾ cups plain flour

¾ cup cocoa powder

1 ½ tsp baking powder

1 ½ tsp bicarbinate of soda

¼ tsp salt


Wet ingredients:

400g / 14oz lightly-pressed silken tofu

1 cup maple syrup

3 tbsp rapeseed oil

1 cup oat milk

1/3 cup boiling water


Pre-heat the oven to 180 deg C / 350 deg F and lightly grease 2 20cm / 9″ cake tins.

Sift together the dry ingredients for the sponge; flour, cocoa powder, baking powder, bicarbonate of soda and salt and set aside.

Blitz the wet ingredients in a food processor or blender starting with the silken tofu and adding the maple syrup, oil and milk.

Add the wet ingredients to the sieved dry ingredients and stir gently until fully combined. Slowly add the freshly boiled water to achieve a smooth batter. Don’t worry if there are some lumps

Pour mixture into 2 greased cake tins.

Bake for 30 minutes.

Cool on a cooling tray and ice with your favourite vegan icing when completely cooled.