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Egg-less Dairy-Free Chocolate Cake and One year!

Egg-less Dairy-Free Chocolate Cake by

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Egg-less, Dairy-Free Chocolate Cake is super moist and melts-your-mouth with every bite! This is a chocolate cake you won’t need to frost either.  Best of all, no one will believe it’s totally dairy-free!  Its rich luxurious dark chocolate flavor is so amazing and addicting, everyone will want a second slice! 

One year ago today we started our blog and its truly amazing how we knew nothing about blogging and we mean literally nothing

And we still know nothing!  But we’re learning along the way and throughout this amazing adventure, we have met some amazing people – you!

So I decided to post a cake to help celebrate! What else?  Our favorite flavor – chocolate, I mean who doesn’t like chocolate cake? Right?

BUT, this is an AMA-ZING chocolate cake with a twist!   An Egg-less, Dairy-Free Chocolate Cake that is so rich, so decadent,  with depth of chocolate flavor and unbelievably moist,  it doesn’t need any frosting at all -whats-so-EVER!  ya!!



Since we made the NO Bake, Dairy-Free Chocolate Cream Pie, I thought how can I make a cake that is moist without the eggs and butter?  Well,  I knew how to use Tofu in place of the eggs and vegetable oil instead of butter.

It was figuring out how much of each to give me the texture I needed.

After a few batches (and a few flops) I found the right amount of ingredients I think is close to perfection ( well only to my standards – anyway).  So I hope you enjoy this recipe too!

Also, we want to thank you for letting us into your kitchens and share recipes with you!



Yield: 8 to 10 servings

Egg-less Dairy-Free Chocolate Cake and One year!

Egg-less Dairy-Free Chocolate Cake and One year!

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!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 2 cups Cake Flour
  • 1 tsp. salt
  • 1 tsp.baking powder
  • 2 tsp. baking soda
  • 3/4 cup unsweetened cocoa powder
  • 1+1/2 cups sugar
  • 3/4 cup vegetable or canola oil
  • 1 tsp. vanilla extract
  • 1 cup water
  • 2 tsp. instant coffee
  • 3/4 cup Silken Tofu
  • 1/2 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

Egg-less Dairy-free Chocolate Cake by

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  • Reply
    Tricia @ saving room for dessert
    March 19, 2012 at 2:06 pm

    Congratulations on your one-year blogiversary! Awesome! And this cake looks incredible. I love moist chocolate cake ๐Ÿ™‚ Great way to celebrate.

  • Reply
    March 16, 2012 at 11:13 pm

    Happy Anniversary! I love your blog ๐Ÿ™‚ I always look forward to opening it up to see what wonders you girls have cooked up!

  • Reply
    The Harried Cook
    March 16, 2012 at 11:44 am

    Happy Blog Anniversary to you! The cake looks moist and really delicious! I love using silken tofu in desserts… Really yummy! Here's to many more years of great recipes from you! ๐Ÿ™‚

    • Reply
      March 16, 2012 at 1:17 pm

      Thank you Marsha! We can't believe a year has past so quickly, and we made it this far, cheers!

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