
Tofu Chocolate Cake
Celebrate National Chocolate Day – or indeed any day of the year with a deep, air-filled slice of chocolatey heaven. The sponge uses silken tofu in place of eggs so is vegan and refined sugar free, so you now have a healthy option of the cake you always wanted with rich, chocolatey-gooey indulgence! Recipe adapted from Ashley Adam’s Vegan Chocolate Cake as featured on The Spruce Eats.
By Admin Tofuture -
Ingredients
- 1 pack silken tofu – pressed in Tofuture Press for 10 minutes
Dry ingredients:
- 1 ¾ cups plain flour
- ¾ cup cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp bicarbinate of soda
- ¼ tsp salt
Wet ingredients:
- 400g / 14oz lightly-pressed silken tofu
- 1 cup maple syrup
- 3 tbsp rapeseed oil
- 1 cup oat milk
- 1/3 cup boiling water
Method
- Pre-heat the oven to 180 deg C / 350 deg F and lightly grease 2 20cm / 9" cake tins.
- Sift together the dry ingredients for the sponge; flour, cocoa powder, baking powder, bicarbonate of soda and salt and set aside.
- Blitz the wet ingredients in a food processor or blender starting with the silken tofu and adding the maple syrup, oil and milk.
- Add the wet ingredients to the sieved dry ingredients and stir gently until fully combined. Slowly add the freshly boiled water to achieve a smooth batter. Don't worry if there are some lumps
- Pour mixture into 2 greased cake tins.
- Bake for 30 minutes.
- Cool on a cooling tray and ice with your favourite vegan icing when completely cooled.