Nutrition Facts
Servings Per Recipe: 24
Serving Size: 1 serving
Amount Per Serving
Calories 116.8
Total Fat 1.2 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 208.6 mg
Potassium 74.9 mg
Total Carbohydrate 25.6 g
Dietary Fiber 1.2 g
Sugars 16.9 g
Protein 2.7 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.9 %
Vitamin C 0.1 %
Vitamin D 0.0 %
Vitamin E 0.1 %
Calcium 4.4 %
Copper 7.3 %
Folate 2.9 %
Iron 4.0 %
Magnesium 5.2 %
Manganese 12.1 %
Niacin 1.4 %
Pantothenic Acid 0.6 %
Phosphorus 5.4 %
Riboflavin 1.2 %
Selenium 7.6 %
Thiamin 1.5 %
Zinc 2.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Home-made tofu chocolate cake/cupcakes

View the full Home-made tofu chocolate cake/cupcakes Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Home-made tofu chocolate cake/cupcakes

61 calories of Granulated Sugar, (0.08 cup)

32 calories of Wheat flour, white, all-purpose, unenriched, (0.07 cup)

11 calories of Tofu, soft, (0.04 block)

6 calories of Cocoa, dry powder, unsweetened, (0.03 cup)

1 calories of Vanilla Extract, (0.08 tsp)

0 calories of Baking Powder, (0.06 tsp)

0 calories of Baking Soda, (0.06 tsp)

0 calories of Salt, (0.04 tsp)

0 calories of Water, tap, (0.02 cup (8 fl oz))

Nutrition & Calorie Comments  

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!
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.
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!
has anyone tried using splenda instead of the sugar? :) This recipe sounds good!!
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.
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.
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 :)