Dark Chocolate Almond Cake
Serves: 12
  • 2¼ cups organic unbleached all-purpose flour
  • 4 teaspoons organic baking powder
  • ¼ teaspoon sea salt
  • 1 cups organic pure cane sugar
  • 1 cup dark unsweetened cocoa powder
  • ½ cup organic soybean or canola oil
  • 1 cup soft silken organic tofu, drained and crumbled
  • 1 cups plain dairy-free milk beverage
  • 1 teaspoon organic almond extract
  • 1 cup sliced almonds
  1. Preheat oven to 350 degrees.
  2. Measure flour, baking powder, salt, sugar and cocoa into a bowl, then sift it into another bowl. Measure oil, tofu, soymilk and almond extract into a blender container.
  3. Cover and blend on medium speed for about 30 seconds, until blended smooth.
  4. Pour blended ingredients over dry ingredients all at once.
  5. Using a wooden spoon, stir ingredients to combine, then beat for about 10 seconds until smooth. Stir in sliced almonds.
  6. Spray a 12-cup bundt cake pan with nonstick cooking spray. Turn batter into prepared pan, using a rubber spatula to scrape bowl and to spread the batter smooth.
  7. Bake for about 50 minutes until a cake tester inserted into the center comes out just clean.
  8. Remove from oven and let stand for about 2 minutes, then turn out onto a cake dish.
  9. Allow to cool to room temperature.
  10. Drizzle with Dark Chocolate Espresso Glaze.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/dark-chocolate-almond-cake-vegan