Dark Chocolate Almond Cake with Rich Dark Chocolate Espresso Glaze

This delicious cake is also dairy-free, which will please anyone who keeps a vegan diet or is lactose intolerant. It is a delight with or without the glaze.

Ingredients

Cake

  • cups organic unbleached all-purpose flour
  • 4 teaspoons organic baking powder
  • ¼ teaspoon sea salt
  • 1⅔ cups organic pure cane sugar
  • 1 cup unsweetened dark cocoa powder
  • ½ cup organic soybean or canola oil
  • cup silken organic tofu, drained and crumbled
  • cups organic plain soy milk
  • 1 teaspoon organic almond extract
  • 1 cup sliced almonds

Glaze

  • 1 cup confectioners’ sugar
  • ½ cup dark unsweetened cocoa powder
  • 1 tablespoon ground espresso (not brewed)
  • ¼ cup plain organic soy milk

Method

  1. Preheat the oven to 350°F.
  2. To prepare the cake, measure the flour, baking powder, salt, sugar, and cocoa into a bowl, then sift it into another bowl. Measure the oil, tofu, soy milk, and almond extract into a blender container. Cover and blend on medium speed for about 30 seconds, until blended smooth. Pour the blended ingredients over the dry ingredients all at once.
  3. Using a wooden spoon, stir the ingredients to combine, then beat for about 10 seconds until smooth. Stir in the sliced almonds. Spray a 12-cup Bundt cake pan with nonstick cooking spray. Turn the batter into the prepared pan, using a rubber spatula to scrape the bowl and to spread the batter smooth. Bake for about 50 minutes, until a cake tester inserted into the center comes out just clean. Remove from the oven and let stand for about 2 minutes, then turn out onto a cake dish. Allow to cool to room temperature.
  4. Meanwhile, to prepare the glaze, sift the confectioners’ sugar and cocoa powder into a bowl. Stir in the ground espresso. Add the soy milk all at once and, using a spoon, beat until smooth.
  5. Drizzle glaze over the top of the cooled cake, using a rubber spatula to scrape the bowl.

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