Layered Chocolate Avocado Cream Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 215.0
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 268.4 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 0.8 g
- Protein: 3.1 g
View full nutritional breakdown of Layered Chocolate Avocado Cream Cake calories by ingredient
View the original recipe for Tofu Chocolate Cake
Introduction
This chocolate cake is delicious, decadent, and easy. It has some unlikely ingredients that yield a rich, creamy dessert. This chocolate cake is delicious, decadent, and easy. It has some unlikely ingredients that yield a rich, creamy dessert.Number of Servings: 16
Ingredients
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1 box super moist chocolate cake mix
1 (300 g) block soft tofu
1/4 cup water
1 prepared batch Vanilla Bean-Avocado Custard
Directions
Preheat oven according to cake mix directions.
With a food processor or blender, combine the cake mix, tofu, and 1/4 cup water.
Divide into two round pans, and bake according to the directions on the cake mix box.
(DO NOT add the oil/egg/whatever else the cake mix box says you need -- the tofu takes the place of all of those!)
Allow the cake to cool completely, then spread the Vanilla Bean-Avocado Custard between the cakes. Freeze for one hour.
Slice and serve, garnishing with chocolate sauce and--if you're brave--diced avocado tossed in maple syrup.
With a food processor or blender, combine the cake mix, tofu, and 1/4 cup water.
Divide into two round pans, and bake according to the directions on the cake mix box.
(DO NOT add the oil/egg/whatever else the cake mix box says you need -- the tofu takes the place of all of those!)
Allow the cake to cool completely, then spread the Vanilla Bean-Avocado Custard between the cakes. Freeze for one hour.
Slice and serve, garnishing with chocolate sauce and--if you're brave--diced avocado tossed in maple syrup.
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