Servings

12–16 slices

Total Time

1 hour 15 minutes (includes cooling and frosting time)

Ingredients

Cake

• 2¼ cups flour
• 2 cups sugar
• 2½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 cup aquafaba (liquid from chickpeas) or water (milk works here too)
• 1 can low-sodium chickpeas, drained
• 1 cup plant-based milk
• 1 teaspoon vanilla extract

Tofu Frosting

• 1 block super firm tofu, crumbled
• 2½ cups powdered sugar, divided
• 1 teaspoon vanilla extract

Optional

• 1–2 tablespoons vanilla protein powder (helps cover tofu flavor if desired)

Optional Plant-Based Royal Icing 

This icing is white, BUT it will harden over time. Be aware of them when decorating the cake. (My kids actually don't like the taste of this icing, it is too sugary for them)

• 2 cups powdered sugar
• 2 tablespoons animal-free egg white protein powder
• 1 teaspoon vanilla extract
• 1–2 teaspoons lemon juice

Whip all ingredients together until it thickens and becomes fluffy. It will look like marshmallow fluff. 

Instructions

1. Preheat oven

Preheat oven to 350°F.

Line three cake pans with parchment paper circles. Lightly spray the sides of the pans so the cake doesn’t stick.

2. Mix dry ingredients

In a large bowl, whisk together:

• Flour
• Sugar
• Baking powder
• Baking soda
• Salt

3. Blend wet ingredients

In a blender, combine:

• Aquafaba (or water)
• Chickpeas
• Plant-based milk
• Vanilla

Blend until completely smooth.

4. Combine batter

Pour blended mixture into the dry ingredients and stir until fully combined.

5. Bake

Divide batter evenly between the cake pans.

Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool completely before frosting.

Tofu Frosting Instructions

1. Add crumbled tofu and 1 cup powdered sugar to a blender or food processor. Blend on low.
2. Add vanilla and another cup of powdered sugar. Blend again until smooth.
3. Add the remaining ½ cup powdered sugar and continue blending until creamy.
4. Optional: add vanilla protein powder to help mask any tofu flavor.
5. Refrigerate frosting for about 1 hour to thicken before using.

Plant-Based Royal Icing Instructions

1. Add powdered sugar and animal-free egg white protein powder to a bowl.
2. Stir in vanilla and lemon juice.
3. Mix until smooth and glossy. Add a tiny splash of water if needed to thin the icing.
4. Use for decorating cooled cakes, cookies, or drizzling over desserts.

Assemble the Cake

Once cakes are completely cool:

• Frost between each layer
• Frost the outside of the cake
• Decorate however you’d like

Optional: use the royal icing for decorative drizzle or piping details.

Tips

• Aquafaba helps make the cake fluffy and moist
• Super firm tofu works best for thick frosting (other types of tofu become too watery) 
• Chill frosting before spreading for easier decorating
• Great for birthdays, gatherings, or holidays. It is not too sweet, but sweet enough.