Tofu Cake

chefs-mate chefs-mate 0 Comments
Servings: 9 servings Difficulty: Intermediate
Jump To Recipe Print Recipe
A moist, dairy-free cake using tofu for incredible texture
Tofu Cake recipe image

This Tofu Cake is a surprisingly moist and dense dessert that proves tofu is more than just a savory staple. By blending silken tofu with brown sugar and soy yogurt, this recipe creates a tender crumb without eggs or dairy. The result is a rich, earthy-sweet cake with a fudgy texture that holds up well to frostings or simple glazes. It’s an excellent choice for vegetarian gatherings or for those avoiding dairy products. Simple to whip together in one bowl, this cake offers a unique twist on traditional baking, delivering comfort food vibes with a lighter, protein-rich twist. Perfect for weekend brunches or afternoon tea.

Tofu Cake recipe image
Print Recipe

Tofu Cake

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 9 servings Calories: 2539.2

Description

This Tofu Cake is a surprisingly moist and dense dessert that proves tofu is more than just a savory staple. By blending silken tofu with brown sugar and soy yogurt, this recipe creates a tender crumb without eggs or dairy. The result is a rich, earthy-sweet cake with a fudgy texture that holds up well to frostings or simple glazes. It&# 226;ÂÂs an excellent choice for vegetarian gatherings or for those avoiding dairy products. Simple to whip together in one bowl, this cake offers a unique twist on traditional baking, delivering comfort food vibes with a lighter, protein-rich twist. Perfect for weekend brunches or afternoon tea.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Grease an 8-inch square baking pan or line it with parchment paper.
  2. In a large bowl, beat the margarine and brown sugar together until light and fluffy.
  3. Blend the tofu and soy yogurt in a blender or food processor until completely smooth.
  4. Gradually add the tofu mixture to the butter mixture, mixing on low speed until just combined.
  5. Sift the all-purpose flour into the wet ingredients. Fold gently with a spatula until no dry flour remains. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 9 servings

Amount Per Serving
Calories 2539.2kcal
% Daily Value *
Total Fat 166.6g257%
Saturated Fat 53.5g268%
Cholesterol 2.4mg1%
Sodium 2704.8mg113%
Total Carbohydrate 256.1g86%
Dietary Fiber 0.0g0%
Sugars 254.2g
Protein 13.7g28%

* 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

Use silken or soft tofu for the best texture; firm tofu may result in a denser, less cake-like consistency.

For a dairy-free version, ensure your margarine is vegan.

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

This batter can be flavored with vanilla extract, cocoa powder, or lemon zest for variation.

Keywords: tofu, cake, dessert, vegetarian, dairy-free, moist, baking, soy, yogurt, brown sugar, flour, margarine, gluten-free, easy, homemade, sweet, snack, brunch, alternative, protein
Recipe Card powered by WP Delicious