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How To make Chocolate Tofu Cake
Light vegetable oil spray 8 oz Firm tofu
1/4 c Part skim milk ricotta chees
4 oz Light cream cheese
1/4 c Pure maple syrup
3 tb Cocoa powder, unsweetened
2 lg Egg whites
1 tb Ground cinnamon
3 tb Light Irish cream liqueur
1 tb Coffee liqueur
FOR THE TOPPING:
1/2 c Nonfat sour cream or plain
-nonfat yogurt 1 ts Pure vanilla extract
1 tb Honey
Preheat the oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth and pour into the prepared pie plate. Place the pie plate on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven. Bake for about 10 minutes more, until the topping sets. Refrigerate for 2 hours before serving. Decorate with the Chocolate Sauce Design if you wish. Making a Chocolate Sauce Design: Put a mixture of 2 tablespoons pure maple syrup and 2 tablespoons unsweetened cocoa powder into a squeeze bottle or an improvised pastry bag, which can be made by forcing the sauce into a bottom corner of a sturdy plastic storage bag and pricking a small hole throught which it can flow. Squeeze a series of straight lines across the cake, then rake the tines of a fork across the top in the opposite direction to create a pattern.
How To make Chocolate Tofu Cake's Videos
Chocolate Tofu Pudding!?!
#Shorts
BEST flourless Chocolate Cake, Chickpea Tofu Mud Chocolate Cake_Vegan, Gluten free, Dairy free
Have you tried a chocolate cake made with tofu?
The texture is amazing and it's not heavy.
Moist and delicious!
-GLUTEN FREE
-DAIRY FREE
DOUBLE DUTCH TOFU DARK CHOCOLATE CAKE
INGREDIENTSFOR 5 CAKE TIN (2 LAYERS)
-TOFU QUARTER PACK (67G) I USED FIRM TOFU
-ALMOND MILK (CREAMY, ORIGINAL UNSWEETENED) 65G
-EXTRA VIRGIN OLIVE OIL 34G
-SUGAR 80G
-SALT TWO PINCH
-CHICKPEA FLOUR 70G
-BAKING POWDER 3G
-COCONUT MILK FLOUR 10G
-DOUBLE DUTCH COCOA POWDER 27G
-INSTANT COFFEE 2G WITH WATER 57G TOTAL 59-60G
Learn the basic buttercream piping technique and essential flowers
Online courses are available
#bestchocolatecake, #howtomakechocolatecake #flourlesschocolatecake
Ep. 2 - Dark Chocolate Silken Tofu Tart | a party for one
I know what you're thinking...no it does not taste like tofu. If you're a ????chocolate lover like myself ????????♀️, then you won't disappointed.
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Ingredients
• 8 graham crackers
• 4 tbsp melted butter (or coconut oil for vegan)
• 1 tsp of instant coffee
• 40 ml warm water
• 1 tsp vanilla extract
• 40 ml oat milk (or milk of choice)
• 2 cups of 60% cocoa chocolate chips
• 12 oz silken tofu
• pinch of salt
• 1 tbsp maple syrup
Recipe:
• Crush graham crackers into a fine dust using rolling pin or a food processor
• Mix graham crackers with melted butter
• Pour the graham crackers into parchment paper lined 7-in springform cake pan and press the mixture into bottom of the pan. (You can use a larger cake pan for a flatter tart!)
• Bake in a 350°F oven for 10 minutes and let cool
• Dissolve instant coffee in warm water then add vanilla and oat milk
• Over a double boiler, melt chocolate chips until chocolate has melted into a smooth mixture
• Add in the coffee mixture and mix to combine
• Blitz tofu and maple syrup in a food processor until the mixture has no lumps
• Add in the chocolate mixture and mix until smooth
• Add in a pinch of salt
• Pour the chocolate tofu mixture into the cooled crust and chill for 8 or more hours for best results.
• Top off with strawberries (or arrange fruit of choice on top of your tart)
• Unlatch the spring form pan and remove parchment paper to serve
Tofu Chocolate Pudding | Easy No Bake Vegan Dessert!
This silken tofu vegan chocolate pudding recipe is perfect for those occasions where you fancy a quick and easy dessert that's decadent and super chocolatey! In fact, this silky smooth vegan chocolate mousse is so chocolatey and moreish that non-vegans would have no idea this dessert contains no dairy!
I like to keep mine simple, but you can easily decorate your vegan chocolate pots with hazelnuts, chocolate shavings or fresh fruit!
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INGREDIENTS
350g (12oz) firm silken tofu
255g (1.5 cups) vegan chocolate (milk or dark/semi-sweet), chopped
100g (1/2 cup) sugar
30ml (2 tbsp.) oat milk
pinch of salt
splash of vanilla extract (optional)
Serves 6 people, or 4 generously!
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Chapters:
0:00 - Tofu?! In A Dessert?!
0:15 - Making The Tofu Chocolate Pudding
1:15 - Serving Tips!
1:37 - Vegan Mousse Montage!
1:51 - Fancy Another Vegan Chocolate Treat? Try This!
#tofu #chocolatemousse #vegandessert
Tofu Chocolate & Peanut Butter Mousse
Well well well, anyone remember those Aero mousse yogurts you had as kids? I think I’ve just recreated a homemade vegan slightly high in protein version- YIPPEE! These are so easy to make all you need is a blender – I can’t stop making this recipe and I have a few epic variations coming soon!
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Happy Baking !
CHOCOLATE TOFU CAKE (Vegan)
❤ CHOCOLATE TOFU CAKE ❤
This chocolate cake is one of my families favorites. The recipe is vegan, dairy-free, refined sugar-free, is really moist and tastes great !!
The secret ingredient in this recipe is Tofu When you bake cakes without eggs & butter -you often end up with a dry crumbly cake. So when I first experimented with Plant Based cakes I tried many ingredients to add a moist texture. Tofu is one that I use - and it works a treat ! ...
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I have iced this cake with a chocolate ganache, sprinkled it with cacao nibs, and then dressed it with berries and edible flowers ????...
Tag a friend who would like a slice !
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INGREDIENTS (16 slice cake)
300 g silken tofu
1 ½ cups wholemeal flour
1 cup unsweetened cacao
1 ½ tsp baking soda
1 ½ tsp baking powder
1/3 cup natvia (Stevia)
¼ tsp salt
4 tbsp avocado oil
1 cup soy milk or any nut milk
1/3 cup boiling water
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METHOD
Pre – heat the oven 180 C / 350 F.
Prepare a bundt cake tin with vegan butter and flour.
In a medium bowl - sift the wholemeal flour, unsweetened cacao, baking soda and baking powder.
In a blender – blend the tofu until smooth and creamy.
Add the creamy tofu, oil, natvia sweetener, salt and hot water into the dry ingredients.
Stir it until well combined together and then transfer the batter into the prepared bundt cake tin.
Bake for 30-35 minutes or until a tooth pick comes out clean.
Remove from the oven and leave the cake in the tin for about 10 minutes. Then remove to a cooling rack.
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CHOCOLATE GANACHE
1/2 cup coconut cream
80 g vegan dark chocolate, chopped
1 tbsp agave
METHOD
Heat the coconut milk in the microwave for 40 second then add the dark chocolate.
Stir it until smooth and add the agave and stir it to combine together.
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NUTRITION (per slice)
Calories 120
Fats 6.5 g
Carbs 14.9 g
Protein 4 g
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