Wednesday, January 28, 2009

Vegan Chocolate Death Cake

Vegan Chocolate Death Cake was by far one of my favorite cakes from a restaurant in Athens, GA where I went to school. The Grit was one of my favorite places to go for brunch, lunch or dinner and there cakes were always amazing. Lucky they decided to make a cookbook a few years back and I figured i would share the Vegan Chocolate Death Cake.


Lucas Franklin

Vegan Chocolate Death Cake


  • 4-1/2 Cups all-purpose flour
  • 3 cups sugar
  • 1 cup cocoa powder
  • 1 tablespoon baking soda
  • 2 teaspoons salt
  • 1-1/2 cups vegetable oil
  • 2 tablespoons pure vanilla extract
  • 3 cups strong brewed coffee
  • 1/4 cup cider vinegar

  • 1 (12 ounce) package firm silken tofu
  • 3 cups vegan chocolate chips

    1. To Prepare Cake: Preheat oven to 350F.
    2. Grease 3 (9 inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
    3. Sift together dry ingredients in a large bowl. Add oil and vanilla extract. With electric mixer on low speed, blend until fully combined. With mixer on medium speed, gradually blend in coffee.
    4. When mixture is smooth, add vinegar and blend on low speed just until combined.
    5. Divide batter evenly into prepared pans.
    6. Bake 15 to 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven and cool.

    1. Drain excess fluid from silken tofu, crush and place in a medium saucepan with chocolate chips.
    2. Stir together over medium heat until chocolate is very soft. Transfer to food processor and puree until fully blended.
    3. Let cool before spreading onto cake layers.
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