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]


  1. Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan with a layer of parchment on the bottom of the pan.
  2. In a food processor, puree chickpeas with orange juice for several minutes until smooth.
  3. Add vanilla and then the tofu 1/4 c at a time, pulsing for 5-10 pulses after addition.
  4. In a medium bowl whisk together sugar, cocoa, baking powder, baking soda and salt.
  5. Add to the chickpea/tofu mixture, pulsing until blended. Gently stir in the chopped chocolate and then pour into prepared pan.
  6. 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.
  7. 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. 


About The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook, and learn, in the process.

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