Vegan Chocolate Cake

Vegan Chocolate Cake


2 c cooked, drained chickpeas

1/3 c orange juice

1 tsp vanilla

1 c tofu (soft), whipped in a stand mixer

1 c packed sugar

1/4 c cocoa

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 c chocolate (65%-75% cacao is best), chopped finely [look for chocolate that is dairy, whey, and casein free]


Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan with a layer of parchment on the bottom of the pan.

In a food processor, puree chickpeas with orange juice for several minutes until smooth.

Add vanilla and then the tofu 1/4 c at a time, pulsing for 5-10 pulses after addition.

In a medium bowl whisk together sugar, cocoa, baking powder, baking soda, and salt.

Add to the chickpea/tofu mixture, pulsing until blended. Gently stir in the chopped chocolate and then pour into prepared pan.

Bake for about 40 minutes. When the time is up, insert a toothpick—if it comes out dry, the cake is finished. If it is not done, continue to cook, checking for doneness at 5-minute intervals.

When done, let cool in the pan for at least 15 minutes, then remove to a serving dish and dust with powdered sugar, or top with sliced fruit or berries.

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