Vegan tofu (sugar free) chocolate cake with coffee frosting and pecan topping!

As it’s my Dad’s birthday today, I decided to make a cake with a bit of a difference and with no guilt element attached to it! It was a great experiment for me as I have never made a cake using tofu before and I haven’t really ventured very far into vegan cake making yet. I will definitely be making more cakes like this…….this is only the beginning!

The recipe was adapted from this site: http://dairyfreecooking.about.com/od/cakes/r/veganchoccake.htm

I substituted maple syrup for honey (as I don’t trust myself with judging stevia in cake recipes and as of yet do not have any coconut sugar), canola oil for coconut oil, and I used spelt flour. I also added a handful of cacao nibs into the mixture.

The frosting was an invention that was inspired by the recipe at this site: http://www.instructables.com/id/coconut-oil-frosting/

I used 1/4 cup of extra virgin coconut oil, 2 sachets of stevia, 2 tablespoons of almond milk, 4 tablespoons of freshly brewed coffee, and ground arrowroot.

I am pleased with my first attempt 🙂