Tofu Chocolate Cake - Plant Based

Prepared with Silken Tofu instead of eggs, this Chocolate Cake is all that you need after a heavy meal. Healthiest around, yet so delish! 

Prep Time: 10 mins Total Time: 40 mins Serves: 4

Calories: 756 kcal   Fats: 23g   Carbs: 124g   Protein: 16g   

Perfect For: Desert

 

Here’s what you’ll need:

  • 350g Silken Tofu
  • 1 3/4 cup flour
  • 3/4 cups cocoa powder (unsweetened)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/4 cup maple syrup 
  • 3 tbsp. canola oil / grapeseed oil / sunflower oil
  • 1 cup almond milk 
  • 1/3 cup water (boiling) 

Let’s get cooking: 

  1. Preheat the oven to 350 F. Lightly oil or grease a 9-inch round cake tin. Set aside. 
  2. Sift together all the dry ingredients - flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. 
  3. Process the tofu in a blender until creamy. Add the maple syrup and oil and process until smooth. 
  4. Stir the tofu mixture and add almond milk into the dry ingredients. Add the boiling water and continue to stir until the batter is fairly smooth. 
  5. Pour the batter into the prepared tin and bake for about 25 to 30 minutes. Insert a toothpick into the center of the cake until it comes out clean. 
  6. Allow the cake to cool in the tin for about 15 to 20 minutes on a wire cooling rack before removing it from the tin. Once the cake is completely cool, frost it with your favorite dairy-free frosting.  

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