For best results, use firm or extra-firm tofu that has been well-drained and pressed to remove excess water. This will help the cake set properly. If you don't have chocolate liqueur, you can substitute it with an equal amount of orange juice or strong brewed coffee for a richer flavor. Allowing the cake to cool gradually in the oven and refrigerating it overnight are crucial for achieving the correct texture. Don't skip these steps! Dusting the cake with cocoa powder or topping with fresh berries before serving adds a beautiful finishing touch.
Tofu Chocolate Cake
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS21
Indulge in this surprisingly decadent Tofu Chocolate Cake, a creamy and intensely chocolatey dessert that offers a delightful twist on a classic. Adaptable for vegan diets, this cake is a guilt-free pleasure that's sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol20 mg
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Fiber3 g
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Protein9 g
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Saturated Fat8 g
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Sodium64 mg
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Sugar20 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan. (5 minutes)
02
Step
15 mins
In a medium bowl, combine the flour, ground almonds, and 1 tablespoon of brown sugar. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared pan to form a crust. (15 minutes)
03
Step
10 mins
In a high-speed blender or food processor, combine the tofu, remaining brown sugar, oil, orange juice, chocolate liqueur (if using), cocoa powder, and almond extract. Blend until completely smooth and creamy, scraping down the sides as needed. (10 minutes)
04
Step
2 mins
Pour the tofu mixture evenly over the prepared crust in the springform pan. (2 minutes)
05
Step
1 hrs 15 mins
Bake in the preheated oven for 1 hour and 15 minutes, or until the edges are set but the center still has a slight jiggle. (75 minutes)
06
Step
1 hrs
Turn off the oven and let the cake cool inside with the door slightly ajar for 1 hour. This helps prevent cracking. (60 minutes)
07
Step
1 hrs
Remove the cake from the oven and let it cool completely to room temperature on a wire rack. (60 minutes)
08
Step
6 hrs
Cover the cake and refrigerate overnight (or for at least 6 hours) to allow it to fully set. (360 minutes)
09
StepCarefully remove the sides of the springform pan before serving. Dust with cocoa powder or garnish with fresh berries, if desired.
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Please Rate
Shad Friesen
Jun 19, 2025This cake is amazing! I made it for a vegan friend, and everyone loved it. It's so easy to make, and it's a crowd-pleaser.
Treva Halvorson
Jun 13, 2025I've made this cake several times, and it always turns out great. It's become my go-to dessert for special occasions.
Litzy Cormier
May 1, 2025The texture is perfect – creamy and decadent. The hint of almond extract really enhances the chocolate flavor.
Austyn Smitham
Apr 21, 2025I was skeptical about using tofu in a chocolate cake, but this recipe blew me away! It's so rich and moist, and you can't even taste the tofu.