Vegan Chocolate Tofu Cake Recipe %%page%% - Cocoa & Heart (2024)

Years ago, going plant-based meant that you had to avoid eating delicious treats like chocolate cake. However, we’ve got more and more creative over the years. It has become easier for us to source ingredients from other countries, and some of these are excellent components in sumptuous vegan sweet treats!

Probably the richest of all of these is the delicious vegan chocolate fudge cake. This article will show you how to make it using tofu.

What is tofu?

Tofu is a food product from East and South East Asia – it is a staple in traditional Chinese, Vietnamese, and Korean cuisine. It is made from milling bean curd to create a substance that is not dissimilar to soft cheese.

Tofu comes in many forms, and each is suitable for different purposes. Firm or extra firm tofu should be used to substitute meat in recipes and to make food like vegan nuggets and fish replacements. This is also the kind of tofu that you will need a tofu press, like this one from Tofubud, for!

In this chocolate tofu cake recipe, you’ll need to use soft or silken tofu. This is the kind of tofu that can be blended easily. As the title suggests, it is a lot softer than other types of tofu and is easier to liquidize.

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Why add tofu to a chocolate cake?

Historically, vegan cakes have forfeited the butter and have gained a reputation of being rather dry. If you’re trying to make a delectable chocolate fudge cake, this just won’t cut it. Nowadays, we have many plant-based butter substitutes, but these only add fat and calories to your cake.

Of course, this vegan chocolate cake is never going to be as healthy as a fruit salad, but there’s no reason why we shouldn’t use more nutritious ingredients when we can, especially if it doesn’t change the taste! Tofu adds the same moisture to this chocolate cake, giving it the classic fudgy texture that you’d expect in such a dessert.

Chocolate Tofu Cake Recipe

Here is how to make the most delicious chocolate tofu cake recipe that will have people clamoring for the recipe!

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Ingredients

• 1 3/4 cups of flour. If you don’t have any baking powder, make sure that this flour is the self-raising variety.
• 1 1/2 teaspoons of baking powder.
• 1 1/2 teaspoons of baking soda.
• 3/4 cups of unsweetened cocoa powder.
• 1/4 teaspoons of salt
• 1 box of silken tofu. Try to go for the softest tofu possible, as this is easier to blend.
• 1 1/4 cup of maple syrup, which acts as a sweetening agent.
• 3 tablespoons of olive, vegetables or canola oil.
• 1 cup of plant-based milk
• 1/3 cup of boiling water

Steps to Make It

1. Preheat your oven to 350 F.
2. Put the dry ingredients (cocoa powder, baking soda, flour, salt and baking powder) in a mixing bowl. You will need to sift the flour!
3. Put the silken tofu in the blender. Don’t drain it; add it with its water and blend it entirely. The tofu should be smooth with no bumps.
4. Then, add the maple syrup into the mixture and blend again.
5. Stir this blended mixture into the dry ingredients.
6. Add the almond milk to the mixture.
7. Then, pour in the boiling water and stir to combine. Your batter may still have some lumps in, this is fine.
8. Pour your cake mixture into two 9 inch circular tins that have already been greased with oil or vegan butter.
9. Bake the chocolate fudge cake in the oven for 25-30 minutes.
10. Leave the cakes to cool entirely before adding some filling and frosting.

Dairy-free frosting

This dairy-free frosting is healthy and incredibly simple to make!

Ingredients

1. 1/4 of a cup of unsweetened cocoa powder
2. 3 tablespoons of maple syrup
3. 1/2 cup of almond or peanut butter
4. 90 MLS of non-dairy milk

Method

1. First, melt the peanut butter in a pan on low heat or in the microwave
2. Then, add the other ingredients to the mixture.
3. Mix thoroughly until you have a smooth consistency with no lumps.

Assembling the cake

Spread your frosting on the top of one of the halves of the cake, and then place the other half on top. Then, cover the top of the cake with the rest of the frosting. You could add a topping of vegan chocolate buttons or sprinkles. Serve immediately for the best results!

As you can see, it’s easy to create a delicious, dairy and egg-free cake that tastes just as tasty as the original (or even better!). This cake is lower calorie than its traditional counterpart and makes for a mouthwatering dessert.

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Why not stay in touch…

I hope you enjoy making this recipe and if you do, I’d love to know what you think! Let me know in the comments below or find me on Instagram or Facebook and add the hashtag #cocoaandheart so that I can see your post.

Or why not subscribe to my weekly newsletter with new recipes and baking tips straight to your mailbox.

Magdalena