1 ½ cups unrefined cane sugar
⅓ cup non dairy margarine
½ cup silken tofu, blended
1 ⅓ cups non dairy milk
2 ½ cups unbleached white flour
1 Tablespoon baking powder
2 tsp vanilla
1/2 tsp sea salt

Vanilla Frosting:
⅓ cup non dairy margarine
2 cups powdered sugar
1 tsp vanilla
4-6 Tb non dairy milk

Photo Courtesy of Chelsea Lincoln


  1. Cream together the sugar and margarine.
  2. Add the tofu, non dairy milk and vanilla and blend to combine.
  3. In a separate bowl, mix together the flour, salt and baking powder.
  4. Using a whisk to blend ingredients works well.
  5. Add the dry ingredients to the wet blend until just combined.
  6. Pour into two greased 9-inch round baking pans.
  7. Bakes at 350°F for 35-40 minutes, or until middle of top springs back when lightly touched.
  8. Allow to cool.


  1. Blend the powdered sugar and margarine together.
  2. Add the  vanilla and non dairy milk, a little at a time, until you reached the desired consistency.
  3. Take one of the cake pans and remove the cake onto a plate.
  4. Apply about ⅓ cup frosting to the top.
  5. Place the other cake and place on top.
  6. Apply the rest of the frosting to the top and sides of the cakes.
  7. You can also add fruits to the middle and top layers, if desired.

*To make a gluten free version, replace the white flour with 1 ⅓ cups sorghum flour, ¾ cup sweet white rice flour, ¼ cup potato starch, and 2 teaspoon guar gum.

Recipe Courtesy of Chelsea Lincoln