Posted 11 months ago

Eat Well, Live Well – Vegan Chocolate Raspberry Cakes


2 cups whole-wheat pastry flour

½ cup Dutch processed unsweetened cocoa powder

2 tablespoons baking powder

½ teaspoon salt

¾ cup cane sugar

1½ teaspoons vanilla extract

½ cup melted coconut oil or grapeseed oil

½ cup silken tofu

1 cup unsweetened soy milk

12 ounces frozen raspberries (about 2½ cups)


  1. Preheat the oven to 350 degrees. Grease an 8-inch cake pan and line the base with parchment paper. 2. In a blender pulse together the oil, tofu, vanilla extract, and ¼ cup of soy milk until well combined. Gradually blend in the rest of the milk, a ¼ cup at a time. You will have a liquid the consistency of heavy cream.
  2. In a large bowl, whisk or sift together the whole-wheat pastry flour, cocoa powder, baking powder, salt, and sugar. Make a well in the center, and using an electric mixer on medium speed, gradually add the tofu-soy milk mixture to the bowl with the dry ingredients, scraping down the sides with a spatula to get all the liquid into the flour mixture. Beat until the batter is smooth and thick. With the spatula, fold in the raspberries.
  3. Pour the batter into the prepared cake pan. Bake for 50 minutes. The cake should look extremely tender in the center but well-cooked on the edges. Cool completely on a wire rack

Brenda Gridley, CSP, RDN

Supportive Care Services Department

Areas Brenda has managed include pediatric and neonatal intensive care units where she was responsible for individualizing therapeutic diets and alternate nutrition support  based on specific metabolic needs, medical conditions, and cultural preferences.

Her passion for nutrition was developed at a young age and reared by her grandmother who always instilled the importance of a healthy diet and active lifestyle.  When her grandmother became ill, Brenda became aware of the impact nutrition plays in disease prevention and maintaining overall mind and body health.