This moist and dense chocolate tofu cake is a delicious twist on traditional baking, using silken tofu as a secret ingredient to create an incredibly tender crumb without the need for eggs or dairy. The result is a rich, fudgy dessert that is naturally vegan and surprisingly light. Perfect for birthdays, potlucks, or a cozy weeknight treat, this cake pairs beautifully with a dusting of powdered sugar or a dollop of whipped coconut cream. It’s a simple, satisfying way to enjoy a decadent dessert while keeping things wholesome.
Tofu Cake
Description
This moist and dense chocolate tofu cake is a delicious twist on traditional baking, using silken tofu as a secret ingredient to create an incredibly tender crumb without the need for eggs or dairy. The result is a rich, fudgy dessert that is naturally vegan and surprisingly light. Perfect for birthdays, potlucks, or a cozy weeknight treat, this cake pairs beautifully with a dusting of powdered sugar or a dollop of whipped coconut cream. It&# 226;ÂÂs a simple, satisfying way to enjoy a decadent dessert while keeping things wholesome.Ingredients
Directions
-
Preheat oven to 350ðF (175ðC). Grease and flour a 9-inch round cake pan or line with parchment paper.
-
In a blender, combine the drained silken tofu, plant-based milk, and vanilla extract. Blend on high until completely smooth and creamy, about 1-2 minutes.
-
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
-
Pour the tofu mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
-
Pour the batter into the prepared cake pan and smooth the top with a spatula.
-
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 99.1kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 163.8mg7%
- Total Carbohydrate 20.0g7%
- Dietary Fiber 1.8g8%
- Sugars 0.2g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use soft or silken tofu. Firm tofu will result in a dense, rubbery texture.
You can substitute the plant-based milk with water or coffee for a deeper chocolate flavor.
To make this cake even richer, fold in 1/2 cup of vegan chocolate chips just before baking.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
This cake freezes well. Wrap tightly in plastic wrap and freeze for up to 3 months.
