Egg-less Dairy-Free Chocolate Cake and One year!
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 servings
Egg-less, Dairy-Free Chocolate Cake is moist and light as a feather! This is a cake you won't need to frost either. This is one of the Best Chocolate Cake Recipe out there!
  • 2 cups Cake Flour
  • 1 tsp. salt
  • 1 tsp.baking powder
  • 2 tsp. baking soda
  • ¾ cup unsweetened cocoa powder
  • 1+1/2 cups sugar
  • ¾ cup vegetable or canola oil
  • 1 tsp. vanilla extract
  • 1 cup water
  • 2 tsp. instant coffee
  • ¾ cup Silken Tofu
  • ½ cup Almond Milk
  • cooking spray oil
  • powdered sugar, as garnish
  1. Preheat oven to 325 degrees.
  2. Grease generously with cooking spray and dust with flour or cocoa a 9 inch fluted Bundt pan. Set Bundt pan aside.
  3. In a large bowl, using a fork mix together the dry ingredients, flour, salt, baking powder, baking soda, cocoa powder and sugar.
  4. In a measuring cup, mix one cup of water with 2 teaspoons of instant coffee. Or you can use one cup of brewed coffee, but it must be cooled.
  5. Add oil and cup of coffee to the dry mixture. With an electric hand mixer, beat on medium to high speed for about 1 minute.
  6. Add Tofu and vanilla extract and beat for about 2 minutes until you have smooth texture.
  7. Fold in Almond milk and beat on low speed for 1 minute.
  8. Pour into the prepared Bundt pan.
  9. BAKE in the middle of the oven for 40 to 45 minutes, until toothpick inserted in center comes out clean.
  10. Cool completely before removing cake from pan, one to two hours. Remove cake and transfer to a plate. Sprinkle powdered sugar on top. Store cake covered at room temperature.
  11. Yields 8 to 10 slices
Recipe by 2 Sisters Recipes by Anna and Liz at