Home-made tofu chocolate cake/cupcakes

Member Ratings For This Recipe

• PICKANYNAME
  
  
  
  

  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
  
  
• STORMEENYTE
  
  
  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
  
  
• MOINSDEMOI
  
  
  
  

  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
  
  
• CD12525295
  
  
  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
  
  
• FRANCESCAKINS
  
  
  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
  
  
• KIMRINEHART
  
  
  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
  
  
• DREHUD
  
  
  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
  
  
• BROSIASMOMMY
  
  
  Incredible!
  

  2 of 2 people found this review helpful
  My whole family loved them! We sprinkled them with cinnamon. - 2/13/08
  
  
• MAX_POWER
  
  
  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
  
  
• JULES829
  
  
  Incredible!
  

  1 of 1 people found this review helpful
  totally yummy and the kiddo LOVED them - 2/6/11
  
  
• RB2252
  
  
  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
  
  
• PAULINLIM
  
  
  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
  
  
• TECHCATZ
  
  
  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
  
  
• NANASUEH
  
  
  
  
  thanks - 4/6/21
  
  
• FISHGUT3
  
  
  
  
  thanks - 4/24/20
  
  
• 4CONNIESHEALTH
  
  
  Very Good
  
  Very good!! - 2/6/20
  
  
• CHERIRIDDELL
  
  
  
  
  nice - 5/19/19
  
  
• MUSICNUT
  
  
  Incredible!
  
  So tasty! - 4/22/19
  
  
• CHERYLHURT
  
  
  
  
  Excellent - 3/20/19
  
  
• PATRICIAANN46
  
  
  Incredible!
  
  Delicious.................Thank You. - 2/13/19
  
  
• RETROLAYDEH42
  
  
  
  
  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
  
  
• LPETILLO
  
  
  
  

  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
  
  
• FILARECKI1
  
  
  
  

  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
  
  
• CD6704794
  
  
  
  

  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
  
  
• YAKHUGGER
  
  
  
  

  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
  
  
• WHOKNOWS2008
  
  
  
  

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