Chocolate Dream Cake

Flavour with Benefits Chocolate Dream Cake

This cake has the consistency of pound cake. It is vegan and oil-free, with an option to make it sugar-free. No cheating necessary here. Decorate with seasonal fruits. It will be different every time you bake it.

Flavours: Chocolate and more chocolate is complemented by the spongy texture. Frosted with avocado mousse which is creamy and luxurious. A bite of summer with raspberries, blackberries and blueberries.

Benefits: With zero cholesterol and no added sugar, this cake is high in protein, vitamin C, fibre, and the trace mineral manganese. Using monk fruit lowers calories. Tofu provides a calcium boost.

Two-layer cake, 12 servings

Total Time: 45 minutes

Equipment: Whisk, two 8” cake pans, parchment paper, mixing bowls, spatula, immersion blender (optional), food processor, foil, wooden skewer




1 cup (125 g) unbleached cake flour, sifted

1 cup (100 g) almond flour

2 tsp baking powder

2 tsp monk fruit or 1 cup (200 g) sugar

½ cup (50 g) unsweetened cocoa

¾ cup + 2½ tbsp (225 g) unsweetened apple sauce

Scant 2/3 cup (150 g) almond butter

1 cup silken tofu (250 g)

1½ cup (355 ml) plant-based milk (almond, soy etc.)



4-5 ripe avocados

½ tsp chocolate extract (optional)

1 tsp monk fruit or ½ cup (50 g) icing sugar

½ cup (50 g) unsweetened cocoa



8-10 raspberries

6 blackberries

10 blueberries




Preheat oven to 350°F (177°C). Line bottom of cake pans with parchment paper.


In a medium bowl, whisk together the cake flour, almond flour, baking powder, monk fruit (or sugar) and unsweetened cocoa until well mixed with no lumps. Set aside.


In a medium bowl, mix the almond butter, applesauce and tofu and whisk until there are no lumps. Note: if you have a difficult time with the lumps, you can use an immersion blender. Add the milk and stir until blended.

Add one-half of the dry ingredients into the wet mixture and mix. Add the other half of the dry ingredients and mix until there are no dry spots. Do not over-mix. Divide the batter into the two cake pans. Smooth the top of the cake batter. Bake for 25-30 minutes. After 20 minutes, cover cakes with foil to prevent over-browning. A wooden skewer should come out clean, when baked  


Let cool for 10 minutes and remove from pans.



While the cakes are baking, add all the frosting ingredients to the food processor and blend until dark and creamy. Taste for sweetness. Add extra cocoa as needed to get dark chocolate colour.

Frost the cooled cake and top with berries or other fruit as desired.

Chocolate Dream Cake with Monkfruit Nutrition FactsChocolate Dream Cake with Sugar Nutrition Facts