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.
Author Veg Life Staff


  • 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


  • 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.