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
- For the dry ingredient mixture:
- 3 C All-Purpose Flour
- 1 C Almond Flour
- 1 C Cocoa Powder
- 2 C Sugar
- 2 tsp Baking Soda
- For the wet ingredient mixture:
- 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
- For the chocolate powdered sugar glaze:
- 2 C Powdered Sugar sifted
- ¼ C Cocoa Powder
- 2 Tbl vegan Margarine such as Earth Balance sticks
- 3 Tbl warm Water
Instructions
- Preheat oven to 350 degrees.
- Sift together all of the ingredients in the dry mixture, set aside.
- 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.
- Prepare the baking pans with cooking spray. Be generous!
- Add the dry ingredients to the wet and blend until incorporated. Do not overmix. It will be very stiff batter, like brownie batter.
- 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.
- The recipe can be halved if desired.
- 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 coconut whipped cream or even just powdered sugar. Or...a vegan vanilla ice cream.
- Combine all of the ingredients for the glaze
- (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.
karen says
The last ingredient, apple cider, of the wet mixture…is it tsp, Tbsp or cup
aimee says
Hi! Sorry about that. It was 1/4 C. I’ve adjusted the recipe. Thanks for stopping by!! 🙂
sweet_baker says
These look amazing!
Adeline says
I have been looking for a vegan cake recipe dense enough to make a Topsy Turvy for ages , this is fantastic. Thanks a mil 🙂
Jan Groom says
What do you mean by the wet and dry mixture?
Thanks
aimee says
I’ve re-formatted the recipe to differentiate which ingredients are to go into the dry and wet mixtures, as well as the glaze mixture. Hope this clarifies things. If not, shoot me an email. I’d be glad to help however I can 🙂
Margaret S. says
What is your standard loaf pan, 8″ or 9″?
aimee says
Hi Margaret! Thank you for stopping by 🙂 My loaf pan is a Pyrex glass pan and the bottom states it measures 8.5″ It just might rise a bit higher in an 8″ pan, a little lower in a 9″ pan. You could really use anything for this, cupcake pans, etc. They freeze really, really well! Hope that helps.
Karmah says
Thank you, so much, aimee, for posting such scrumptious recipes, and for all you do to help animals in your veg life. My son, Sirrus (who is an amazing baker, too), is president of Capital University’s organization, Capital for Animal Liberation, and they hold amazing vegan bake sales (at least, once a semester) and I just know this recipe is going to be a big hit! You keep up the good work, sweetie!
Jennifer says
Hi can I replace the almond flour for more flour? Or something else?
aimee says
You could try to just replace it with more all purpose flour, chickpea flour, cake flour – anything light. They are dense cakes anyway, so I think you should be fine. If using all-purpose, be sure to sift the flour to lighten it a bit more.