Chocolate Tofu Pound Cake {Vegan}

vegan chocolate tofu pound cake

Chocolate Tofu Pound Cake {Vegan}
Unlike traditional pound cake, this one contains NO eggs! I went through dozens of recipes and assessed various baking principles before deciding how I was going to tackle the vegan version of this. The result? A moist, dense chocolately cake just like pound cake! It holds its shape very well. Topped with a chocolate powdered sugar glaze gives it just the right amount of sweetness. I opted to go with chopped nuts (but chocolate chips, white chocolate chips…or both?) Yum! The options really are endless.
Ingredients
  • Cooking Spray
  • [u]For the dry ingredient mixture:[/u]
  • 3 C All-Purpose Flour
  • 1 C Almond Flour
  • 1 C Cocoa Powder
  • 2 C Sugar
  • 2 tsp Baking Soda
  • [u]For the wet ingredient mixture:[/u]
  • 1 tsp Salt (in the wet mixture to dissolve)
  • 1-1/4 C Water
  • ¼ C Silken (or Soft) Tofu, whisked or pureed until smooth (you could also use 1/4 C applesauce if you prefer)
  • 1 C Vegetable Oil
  • 1 Tbl Vanilla Extract
  • 1 tsp Almond Extract
  • ¼ C Apple Cider Vinegar
  • Cooking Spray
  • [u]For the chocolate powdered sugar glaze:[/u]
  • 2 C Powdered Sugar, sifted
  • ¼ C Cocoa Powder
  • 2 Tbl vegan Margarine, such as Earth Balance sticks
  • 3 Tbl warm Water
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift together all of the ingredients in the dry mixture, set aside.
  3. Whisk or puree the tofu until smooth. Add to the bowl of an electric mixer. Add the rest of the wet mixture ingredients and beat until completely blended.
  4. Prepare the baking pans with cooking spray. Be generous!
  5. Add the dry ingredients to the wet and blend until incorporated. Do not overmix. It will be very stiff batter, like brownie batter.
  6. [url href=”http://theveglife.com/wp-content/uploads/2014/02/batter.jpg”]Chocolate Tofu Pound Cake {Vegan}[/url]
  7. Fill pans ¾ full and bake until a toothpick inserted comes out clean. About 20 minutes for mini loaf pans and 40 minutes for a standard loaf pan. This recipe makes two standard loaves or 12 mini loaves.
  8. [url href=”http://theveglife.com/wp-content/uploads/2014/02/in-pans.jpg”]Chocolate Tofu Pound Cake {Vegan}[/url]
  9. The recipe can be halved if desired.
  10. [url href=”http://theveglife.com/wp-content/uploads/2014/02/loaves.jpg”]Chocolate Tofu Pound Cake {Vegan}[/url]
  11. I couldn’t resist trying these warm (I love every baked good served warm. It’s just my thing 🙂 These would be really good served warm with a dollop of [url href=”http://theveglife.com/coconut-whipped-cream-vegan/” title=”Coconut Whipped Cream {Vegan}”]coconut whipped cream[/url] or even just powdered sugar. Or…a vegan vanilla ice cream.
  12. Combine all of the ingredients for the glaze
  13. [url href=”http://theveglife.com/wp-content/uploads/2014/02/glaze1.jpg”]Chocolate Tofu Pound Cake {Vegan}[/url]
  14. (you may need to add more water depending on humidity. For instance, I live in Arizona where it is very, very dry. I almost doubled the amount listed here) and spread over the tops of the loaves, letting drips go over the edges. I actually dipped the mini loaves and immediately turned it over letting it drip. Sprinkle with your favorite topping. Allow to set slightly before trying to handle.
  15. [url href=”http://theveglife.com/wp-content/uploads/2014/02/close-up2.jpg”]Chocolate Tofu Pound Cake {Vegan}[/url]

 

StumbleUpon
Thanks! You've already liked this