Chocolate Vegan Death Cake
Having a sweet tooth, I’ve tried plenty of desserts. This is one of
my favorite ones and is very easy to make.
4-1/2 cups all-purpose flour
3 cups sugar
1 cup cocoa powder
1 tablespoon baking soda
2 teaspoons salt
1-1/2 cups vegetable oil
2 tablespoons pure vanilla extract
3 cups strong brewed coffee
1/4 cup cider vinegar
1 (12-ounce) package firm silken tofu
3 cups vegan chocolate chips (many semisweet brands contain no dairy)
Preheat oven to 350°F. Grease 3 (9-inch) round cake pans, dust with
flour, and line bottom with parchment or wax paper.
Sift together dry ingredients. Add oil and vanilla extract. With
electric mixer on low speed, blend until fully combined. With mixer on
medium speed, gradually blend in coffee. When mixture is smooth, add
vinegar and blend on low speed just until combined. Divide batter evenly
into prepared pans.
Bake 20 to 25 minutes or just until a knife or toothpick inserted in
the center of layers comes out clean. Remove from oven and cool 15 to 20
minutes on a wire rack. Remove from pans and allow layers to cool
completely before icing.
To prepare icing: Drain excess fluid from silken tofu, crush and
place in a medium saucepan with chocolate chips. Stir together over
medium heat until chocolate is very soft. Transfer to food processor and
puree until fully blended. Cool to spreadable consistency and frost
between layers, and top and sides of cake.
Yields 3 (9-inch) layers.
Your question and comments are welcome