Vegan Tofu Chocolate Cake

Gather the ingredients.

Preheat the oven to 350 F. Lightly oil or grease (with dairy-free soy margarine) 2 (9-inch) round cake pans. Set aside.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside.

Process the tofu in a blender until creamy. Add the maple syrup and oil and process until smooth.

Stir the tofu mixture and almond milk into the dry ingredients. Add the boiling water and continue to stir until the batter is just combined. (The batter should be fairly smooth but will still have some lumps in it.)

Pour the batter into the prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for about 15 to 20 minutes on a wire cooling rack before removing from the pans to finish cooling on the cooling rack. Once cakes are completely cool, frost with a dairy-free frosting.