Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Soy milk

  2. 1/2 cup 118ml Mori-Nu silken style tofu - extra firm

  3. 1 cup 237ml Water

  4. 1 2/3 cups 329g / 11oz Unbleached cane sugar

  5. 1 1/2 cups 93g / 3 1/3oz Unbleached flour

  6. 3/4 cup 46g / 1.6oz Soy flour

  7. 3/4 cup 82g / 2.9oz Cocoa powder

  8. 1 1/2 teaspoons 7 1/2ml Baking powder

  9. 1 1/4 teaspoons 6 1/3ml Baking soda

  10. 1 teaspoon 5ml Salt

  11. 1/2 cup 118ml Applesauce

  12. 2 teaspoons 10ml Vanilla

  13. 1/2 teaspoon 2 1/2ml Peppermint extract

  14. 1 cup 110g / 3.9oz Vegan chocolate chips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lightly oil two 8-inch round cake pans and set aside. In a food processor or blender, place the soy milk and tofu, and blend for 1 minute. Add the water and blend an additional 30 seconds. In a medium bowl, sift together the sugar, flour, soy flour, baking powder, baking soda, and salt. Add the dry ingredients to the food processor and blend for 1 minute. Add the applesauce, vanilla, and peppermint extract, and blend an additional 30 seconds or more to combine. Add the chocolate chips and pulse 2 to 3 times to incorporate. Divide the batter evenly between the two pans. Bake at 350 degrees for 30 to 35 minutes or until an inserted toothpick comes out clean. Place the cakes on a rack to cool for 5 minutes. Then invert the layers on to a rack, remove the pans, and allow to cool completely before frosting with frosting of choice, if desired. This recipe yields two 8-inch layers.


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