Dark Chocolate Almond Cake


For that special touch, drizzle this dark chocolate almond cake with a Dark Chocolate Espresso Glaze.  Both recipes were created by Chef Claire Criscuolo (RN, CCP).  She and her husband established Claire’s Corner Copia, a vegetarian restaurant in New Haven, Connecticut.  She has also produced a cookbook by the same name (now in its 11th print run).  Read more about her recipes, restaurant, and cookbooks at the Claire’s Corner Copia website.

Special Diet Notes: Dark Chocolate Almond Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, plant-based, and vegetarian.

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.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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