Tofu Chocolate Cake

Tofu Chocolate Cake

7

"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."

Ingredients

1 h 30 m {{adjustedServings}} servings 440 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch springform pan.
  2. 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.
  3. 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.
  4. 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.
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Reviews

7
  1. 7 Ratings

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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 th...

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 chocolat...

Very good! Instead of chocolate liquor I used coffee liqueur which gave it a slight bite. I also used less oil in the cake and added chocolate chips and ground walnuts to the crust. This cake is...