Vegan Chocolate Soy Raspberry Cake

Name: Vegan Chocolate Soy Raspberry Cake
Prep time: 30

5 out of 5 stars (based on 9 reviews)

30 min prep

12 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This soft and pudding-y cake is not only wonderfully rich but also incredibly easy to make. While it’s not sugar-free, it is a simple dessert that uses a mere ¼ cup of cane sugar, which...

2 cups whole-wheat pastry flour (see Chef Tips)
½ cup Dutch processed unsweetened cocoa powder
2 tablespoons baking powder
½ teaspoon salt
¾ cup cane sugar (see Chef Tips)
1½ teaspoons vanilla extract
½ cup melted coconut oil or grapeseed oil
½ cup silken tofu
1 cup unsweetened soy milk
12 ounces frozen raspberries (about 2½ cups)

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Nutrition Facts

Calories

221 cals

Fat

11 g

Saturated Fat

8 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

32 g

Sugar

11 g

Fiber

6 g

Protein

4 g

Sodium

243 mg

Directions

Preheat the oven to 350 degrees. Grease an 8-inch cake pan and line the base with parchment paper.
In a blender pulse together the oil, tofu, vanilla extract, and ¼ cup of soy milk until well combined. Gradually blend in the rest of the milk, a ¼ cup at a time. You will have a liquid the consistency of heavy cream.
In a large bowl, whisk or sift together the whole-wheat pastry flour, cocoa powder, baking powder, salt, and sugar. Make a well in the center, and using an electric mixer on medium speed, gradually add the tofu-soy milk mixture to the bowl with the dry ingredients, scraping down the sides with a spatula to get all the liquid into the flour mixture. Beat until the batter is smooth and thick. With the spatula, fold in the raspberries.
Pour the batter into the prepared cake pan. Bake for 50 minutes. The cake should look extremely tender in the center but well-cooked on the edges. Cool completely on a wire rack.

Chef Tips

If you cannot find whole-wheat pastry flour, substitute with half whole wheat flour and half all-purpose flour.

We like to use as little sugar as possible and found ¾ cup gives the perfect balance of savory to sweet for this cake, but if you have a sweeter tooth than us, bring the amount of sugar up to one cup.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Vegan Chocolate Soy Raspberry Cake