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
Submitted by: RENEE1213

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 Salt, (0.04 tsp)

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

0 calories of Baking Soda, (0.06 tsp)

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!
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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. Submitted by:

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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! Submitted by:

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

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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. Submitted by:

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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. Submitted by:

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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 :) Submitted by:

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