Tofu Chocolate Cake Recipe

If you’ve never baked with tofu before, you’re in for a treat. Tofu lends itself beautifully to all kinds of recipes, including baking.

This recipe is best with silken tofu, which is more suitable for blending and will give you a creamy yet chewy cake texture.

This recipe makes a large cake that serves 12 people.

Ingredients for the cake

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 1 cup canola or another vegetable oil
• 1 cup hot coffee (you can use instant if you wish)
• 1 cup non-dairy milk
• 1/2 cup silken tofu, pureed
• 1 teaspoon vanilla extract

Ingredients for the frosting

• 3 and 3/4 cups powdered sugar
• 4 tablespoons unsweetened cocoa powder
• 3 tablespoons vegan butter
• 4 to 5 tablespoons non-dairy milk, divided
• 1 teaspoon vanilla extract

Method for the cake

1. Preheat the oven to 325 degrees F.
2. Grease and flour two 9-inch pans (you can use extra cocoa powder instead of flour if you wish).
3. Sift together all of the dry cake ingredients into a large mixing bowl.
4. Make a well in the middle, then add the remaining cake ingredients (the vegetable oil, hot coffee, plant-based milk, pureed tofu, and vanilla extract).
5. Using an electric or hand mixer, beat at medium speed for about 3 minutes.
6. Pour your batter evenly into the two cake pans.
7. Bake your chocolate cake for 25 to 30 minutes, or till a toothpick or fork comes out clean when poked into the center. You can put one cake pan on the middle shelf and the other on the bottom and then switch them halfway through baking.
8. Let your cakes cool before removing them from the pans. The bottom of the pans should be cool to the touch – then you know they’re ready.
9. Transfer cakes to a wire rack to let them sit while you prepare the frosting. If you’re in a hurry to frost them, you can refrigerate them.

Note: If you wish, you could make the cakes in advance and frost them the next day (cover them and leave them in the fridge or at room temperature).

Method for the frosting

You can make the frosting either using a bowl and whisk, a hand mixer, or an electric mixer.

1. Put all frosting ingredients into the bowl, using half of the non-dairy milk.
2. If using a whisk, whisk till the mixture is thick, smooth, and creamy. Using an electric or hand mixer, you’d begin on a low setting and increase the speed gradually till you’re using the highest setting.
3. Drizzle the other half of the milk into the frosting if your frosting is too thick. You want to be able to frost it, but you don’t want the frosting to be so thin that it slides off the cake.
4. If your frosting isn’t thick enough, sprinkle in a bit more powdered sugar.
5. When your cake is ready, frost it and enjoy it!

Tofu Chocolate Cake Recipe FAQs

Why can’t I use firm tofu?

You can make a chocolate cake with firm tofu, though not for this recipe as it doesn’t puree very well.

Firm tofu also requires pressing with a tofu press like this so that it can soak up flavors more efficiently.

Can I make cupcakes with this recipe?

You can easily make cupcakes with this recipe – fill muffin cups halfway, and bake for 15 minutes. Let your cupcakes cool, then frost as usual.

What else can I serve with tofu chocolate cake?

This recipe is delicious with any plant-based ice cream or liquid cream. You can also make a fruit coulis by blending thawed frozen berries with some sugar (save the water when you thaw the fruit).

How do I frost a two-layered cake?

To frost your cake, follow these steps:

1. Place the bottom cake layer upside down (the rounded side will be face-down on the serving plate). If the top of your cake is too rounded, slice it with a serrated knife to even it out before placing it upside-down.
2. On the flat side of the bottom cake layer, spread about 1/2 a cup of the frosting. Be sure to apply it gently so that the cake doesn’t flatten out.
3. Place the second cake on top of the first, either the cut side or the domed side up, as you wish.
4. Frost the sides of your cake, using another 1/2 cup of the frosting.
5. Finish by frosting the top of your cake.