Tofu Chocolate Cake
Indulge in the rich, velvety perfection of this Tofu Chocolate Cake, a plant-based dessert that’s as delectable as it is innovative. Made with creamy blended firm tofu, this recipe delivers an incredibly moist texture without the need for eggs or dairy, making it a perfect treat for vegans and anyone seeking a healthier chocolate fix. A carefully balanced blend of cocoa powder, non-dairy milk, and a hint of vanilla creates a deep, luscious chocolate flavor, while optional non-dairy chocolate chips on top add an extra touch of decadence. Quick to prepare in just 20 minutes and ready to serve in under an hour, this cake is ideal for birthdays, potlucks, or a cozy night in. With its simple ingredients and foolproof method, this tofu chocolate cake proves that plant-based baking can be both easy and indulgent.
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 160 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 150 grams Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 80 milliliters Vegetable oil
- 120 milliliters Non-dairy milk (e.g., almond, soy, or oat)
- 1 teaspoon Vanilla extract
- 1 teaspoon Vinegar (e.g., apple cider vinegar or white vinegar)
- 50 grams Non-dairy chocolate chips (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
Add the firm tofu to a blender or food processor and blend until smooth and creamy. Scrape down the sides as needed to ensure there are no lumps.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the sugar, vegetable oil, non-dairy milk, vanilla extract, and vinegar until well combined.
Add the blended tofu to the wet ingredient mixture and stir until fully incorporated.
Gradually mix the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be smooth and thick.
Pour the batter into the prepared cake pan and spread it evenly. If desired, sprinkle the top with non-dairy chocolate chips for extra richness.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve your rich and decadent tofu chocolate cake. Enjoy!
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 45.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 342.3 g | 124% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 177.3 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 574 mg | 44% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
