Home-made tofu chocolate cake/cupcakes


4.5 of 5 (17)
member ratings
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


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.

Member Ratings For This Recipe


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    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