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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 116.8
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 208.6 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.7 g

View full nutritional breakdown of Home-made tofu chocolate cake/cupcakes calories by ingredient
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Home-made tofu chocolate cake/cupcakes

Submitted by: RENEE1213

Introduction

Home-made version of tofu choc. cake. Home-made version of tofu choc. cake.
Number of Servings: 24

Ingredients

    1 Block soft/silken tofu
    2 cups sugar
    1 and 3/4 cup flour
    3/4 cup cocoa powder
    1 and 1/2 tsp baking powder
    1 and 1/2 tsp baking soda
    1 tsp salt
    2 tsp vanilla extract
    1/2 cup water

Directions

Mix all dry ingredients until well blended. Add tofu and vanilla extract. MIx until all the dry ingredients are moistened. Batter will be very thick.
Add water and beat until smooth. Batter will thin out and have the consisitency of frosting.
Pour into 2 greased cake pans or into 24 muffin cups.
Bake at 350 degrees for 30 minutes or until done.
24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user RENEE1213.






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Member Ratings For This Recipe



  • 4 of 4 people found this review helpful
    AWESOME!!!!! FYI - Placed batter in cupcake papers before muffin pans (to avoid messy eating), and only took 20 minutes @ 350 for toothpick to pull out clean in centers; so, might want to check them much sooner than 30 minutes! - 4/5/11

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  • Incredible!
    4 of 4 people found this review helpful
    I just got done making this cake and it is delicious.....can not even tell that it has tofu in it!!!!! It is important though to use silken tofu, and not semi or extra firm tofu,Splenda or smaller pan than 9"x13" pan or cupcake pan, as I did the first time:( The cake was so dense) :(
    - 10/19/09

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  • 2 of 2 people found this review helpful
    How big is a "block" of silken tofu. My package came in two 8oz blocks. The other chocolate cake recipe used 300 grams of tofu. - 4/27/13

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  • Very Good
    2 of 2 people found this review helpful
    I used silken firm. I put it in the food processor and whipped it up. I then added the other wet ingredients and then the dry ingredients. My kids broke up the cupcake and topped with vanilla ice cream. I took a cupcake, split it in half and put a tablespoon of valilla ice cream on each half. Yum! - 7/1/12

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  • Incredible!
    2 of 2 people found this review helpful
    I halved the recipe and made cupcakes. It was super good. I added chocolate chips and they were really dark and rich. - 5/27/11

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  • Very Good
    2 of 3 people found this review helpful
    YUMMY!!! these are just so excellent. I had no idea I could use tofu to make something I have missed so much! I used only 1 cup of the sugar, as no sugar has passed my lips since before christmas, and I cup stevia in the raw. Turned out moiset and dense. Thankyou for wonderful idea and treat! - 3/7/11

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  • Incredible!
    2 of 2 people found this review helpful
    So delicious!! Very moist though. I preferred the taste after a few days better than fresh out of the oven. I paired it with some lowfat cream cheese icing and brought it to work - It was a big hit! I will probably try to add fat free cream cheese and choc chips for a lowfat blackbottom cupcake. - 6/11/08

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  • Incredible!
    2 of 2 people found this review helpful
    My whole family loved them! We sprinkled them with cinnamon. - 2/13/08

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  • Very Good
    1 of 1 people found this review helpful
    Somewhat dense and heavier than traditional cake, but a good texture. I told my family they were cake-y brownies, and the kiddos gobbled them up. I made them again with choc. chips added to kick it up a notch ;-) - 5/31/11

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  • Incredible!
    1 of 1 people found this review helpful
    totally yummy and the kiddo LOVED them - 2/6/11

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  • Very Good
    1 of 1 people found this review helpful
    I really enjoyed these (cupcakes). I was shocked that you can sub tofu for eggs, oil, etc. So cool! Thank you for sharing :) - 5/12/10

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  • Incredible!
    1 of 1 people found this review helpful
    Fabulous! I made this as a Bundt cake, baking at 350 for 35-40 minutes. Much bigger than the box-mix version, and has no trans-fats, unlike the box mix. - 5/23/08

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  • Very Good
    1 of 2 people found this review helpful
    Made these for a tailgate - used paper muffin liners. Brought them to a tailgate - even the "I don't like tofu" people liked them! put a dollup of fat free cool whip on them - and ate too many :) - 5/18/08

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  • Aside from the cocoa, I used this recipe as a basic cake recipe, since I wanted to make marbled cupcakes. Well, after baking them, I realized that I should have left out the baking soda, because it turned out more like a brownie. Either that, or the melted chocolate I used may have been too heavy. - 10/30/13

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  • 0 of 4 people found this review helpful
    WHY SO MUCH SUGAR???? That's an absurd amount for something supposedly "HEALTHY!" I'm substituting Truvia and whole wheat and garbonzo flours.
    It smells like POO, sooo... we'll see! - 6/19/13

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  • 0 of 4 people found this review helpful
    Sounds really delicious. As a diabetic, though, I would replace the sugar with Truvia and some applesauce as sweeteners and to perhaps make the cake less dense. I'll let you know how it turns out. - 7/26/11

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  • 0 of 5 people found this review helpful
    thank you for the "from scratch" recipe. I never use boxed mixes. Haven't tried it yet but it sounds fabulous! - 3/29/11

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  • 0 of 2 people found this review helpful
    If I only have firm tofu can I blend it up and then use it for this recipe? - 7/26/10

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  • 0 of 4 people found this review helpful
    has anyone tried using splenda instead of the sugar? :) This recipe sounds good!! - 6/21/08

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