Tofu Chocolate Cake7 Reviews
- Prep: 15 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 30 min
“A creamy, rich chocolate cake that can be adapted for vegans by using margarine instead of butter. Do not use the silken tofu for this recipe, as it is too watery, and the cake will not set.” - by Christina
Original recipe yields 12 servings
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch springform pan.
- In a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. Knead in the butter to form a dough. Press the dough firmly into the bottom of the prepared pan.
- Using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. Blend until smooth and creamy. Spread the batter in an even layer over the prepared crust.
- Bake for 1 hour and 15 minutes in the preheated oven. Allow cake to cool to room temperature, then refrigerate overnight. This cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.
Amount Per Serving (12 total)
- 440 cal
- 30.6 g
- 31.8 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"really good... i did add some raspberry sauce on top - i think it needs the raspberry sauce - it really compliments it. i'd probably make it again but i'd probably use maple syrup in place of the suga..." See morer."
"I had leftover tofu that we didn't use for another dinner recipe. We have decided this was the best way we've ever used tofu. I didn't have chocolate liquor so I just melted some dark chocolate in t..." See morehe same amount. Seemed great."
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