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Tofu Cake

Tofu Cake recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 99.1
Dietary: Vegetarian
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
  • 1 block (12 oz) silken tofu, drained
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 cups plant-based milk
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease and flour a 9-inch round cake pan or line with parchment paper.
  2. 2
    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.
  3. 3
    In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. 4
    Pour the tofu mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
  5. 5
    Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. 6
    Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. 7
    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.

Keywords: tofu, cake, vegan, chocolate, dessert, moist, easy, baking, plant-based, silken tofu, healthy dessert, eggless, dairy-free, chocolate cake, simple baking
Read it online: https://www.chefs-mate.com/recipe/tofu-cake-3/