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How To make Chocolate Tofu Cake
Light vegetable oil spray 8 oz Firm tofu
1/4 c Part skim milk ricotta chees
4 oz Light cream cheese
1/4 c Pure maple syrup
3 tb Cocoa powder, unsweetened
2 lg Egg whites
1 tb Ground cinnamon
3 tb Light Irish cream liqueur
1 tb Coffee liqueur
FOR THE TOPPING:
1/2 c Nonfat sour cream or plain
-nonfat yogurt 1 ts Pure vanilla extract
1 tb Honey
Preheat the oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth and pour into the prepared pie plate. Place the pie plate on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven. Bake for about 10 minutes more, until the topping sets. Refrigerate for 2 hours before serving. Decorate with the Chocolate Sauce Design if you wish. Making a Chocolate Sauce Design: Put a mixture of 2 tablespoons pure maple syrup and 2 tablespoons unsweetened cocoa powder into a squeeze bottle or an improvised pastry bag, which can be made by forcing the sauce into a bottom corner of a sturdy plastic storage bag and pricking a small hole throught which it can flow. Squeeze a series of straight lines across the cake, then rake the tines of a fork across the top in the opposite direction to create a pattern.
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CHOCOLATE TOFU CAKE (Vegan)
❤ CHOCOLATE TOFU CAKE ❤
This chocolate cake is one of my families favorites. The recipe is vegan, dairy-free, refined sugar-free, is really moist and tastes great !!
The secret ingredient in this recipe is Tofu When you bake cakes without eggs & butter -you often end up with a dry crumbly cake. So when I first experimented with Plant Based cakes I tried many ingredients to add a moist texture. Tofu is one that I use - and it works a treat ! ...
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I have iced this cake with a chocolate ganache, sprinkled it with cacao nibs, and then dressed it with berries and edible flowers ????...
Tag a friend who would like a slice !
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INGREDIENTS (16 slice cake)
300 g silken tofu
1 ½ cups wholemeal flour
1 cup unsweetened cacao
1 ½ tsp baking soda
1 ½ tsp baking powder
1/3 cup natvia (Stevia)
¼ tsp salt
4 tbsp avocado oil
1 cup soy milk or any nut milk
1/3 cup boiling water
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METHOD
Pre – heat the oven 180 C / 350 F.
Prepare a bundt cake tin with vegan butter and flour.
In a medium bowl - sift the wholemeal flour, unsweetened cacao, baking soda and baking powder.
In a blender – blend the tofu until smooth and creamy.
Add the creamy tofu, oil, natvia sweetener, salt and hot water into the dry ingredients.
Stir it until well combined together and then transfer the batter into the prepared bundt cake tin.
Bake for 30-35 minutes or until a tooth pick comes out clean.
Remove from the oven and leave the cake in the tin for about 10 minutes. Then remove to a cooling rack.
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CHOCOLATE GANACHE
1/2 cup coconut cream
80 g vegan dark chocolate, chopped
1 tbsp agave
METHOD
Heat the coconut milk in the microwave for 40 second then add the dark chocolate.
Stir it until smooth and add the agave and stir it to combine together.
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NUTRITION (per slice)
Calories 120
Fats 6.5 g
Carbs 14.9 g
Protein 4 g
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Easy to make tofu chocolate cheesecake with Mixed Berries| Vegan
This tofu chocolate cheesecake with mixed berries jelly is a Vegan recipe that tastes like a non vegan chocolate mousse cake. This is an adaptation of Tina Blakney's chocolate cous cous tofu cake published in Dean Brettschneider's Global Baker cookbook (link to original recipe below).
For my adaptation, I've added a mixed berries konnyaku jelly layer with fresh mixed berries as I find the slight tartness of and flavour from the berries complements the rich chocolate tofu cheesecake/chocolate mousse. I've also added a bit more alcohol and maple syrup to the chocolate cheesecake for my version.
Ingredients (makes 2 6 inch cake or 1 8 inch cake. Recipe may be halved to make 1 6 inch cake)
Cake Base
450mls water
150g cous cous
40g dark cocoa (I used dutched process cocoa)
180g light muscovado sugar (original recipe did not specify the kind of sugar but I like the complexity that comes from the muscovado sugar. If you are unable to find muscovado sugar, you may also choose to use brown sugar)
1 teaspoon vanilla extract or essence (I used homemade vanilla extract)
*Tip: rem to line the bottom of the cake tins to make it easier to unmould the cake.
Chocolate Cheesecake Filling
600g silken tofu (regular silken tofu would do as I find that the extra silken tofu tend to not firm up/hold up as well)
290g dark chocolate (original recipe called for 285 but I figured an additional 5g wouldn't hurt)
55g maple syrup
55g Kahlua [you sub for some coffee paste (1-2 tbsp depending on how strong you like the coffee taste) if you wish to avoid alcohol]
Mixed Berries Jelly
500g frozen mixed berries
6 tbsp raw sugar
10g konnyaku jelly powder ( i used jim willie brand but you may substitute with one that you like)
*Water according to manufacturer's instructions
*Jim Willie calls for 950ml of water to 10g of konnyaku jelly. After I extract the mixed berries juice, I filled up the water until the total volume of mixed berries juice plus water equals to 950ml.
Link to original recipe:
Timecodes
0:00 - Intro
0:21 - Making of Cous Cous Cake Base
1:15 - Melt Chocolate over a water bath
1:48 - Assemble cous cous cake base
2:19 - Making of Chocolate Mousse aka Cheesecake filling
3:06 - Assembling chocolate mousse aka Cheesecake layer
3:51 - Extracting Juice from Mixed Berries for the Jelly Layer
4:42 - Making of Mixed Berries Konnyaku Jelly
5:26 - Assembling Mixed Berries Jelly Layer
6:07 - How to remove cake from cake tin
7:15 - Time to Serve the Cake!
Music
Black Cat Soiree by Bob Hart - Licensed from Artlist.io
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Valentine's Day Inspired Healthy, WFPB Chocolate Pudding! (Tofu Chocolate Mousse Recipe!)
Whole Food Plant Based Chocolate Pudding!
What better way to celebrate Valentine's Day than with a healthy CHOCOLATE dessert! Today's recipe features tofu to make a silky, chocolate-y mousse, that's still healthy enough to eat for weight loss. This vegan chocolate pudding is Whole Food Plant Based, refined sugar free and very simple to make. Hope you guys enjoy!
❤️ Valentine's Day Inspired Beet Salad:
❤️ Valentine's Day Inspired Soup:
???? Chocolate Sweet Potato Pudding:
???? Date Paste:
✨ Some of the items from this video!
Silken Tofu 3 Pack:
Cacao Powder:
Cacao Nibs:
Immersion blender + food processor:
???? WFPB Chocolate Tofu Pudding
1 pkg. silken tofu (454g)
1/4 cup cacao powder (or unsweetened cocoa powder)
1/4 cup date paste (how to make date paste:
2 Tablespoons maple syrup*
1 teaspoon vanilla extract**
Pinch of salt
Optional toppings: cacao nibs, raspberries, strawberries, cherries, coconut flakes, etc.
*If you'd like, you can simplify your sweetener option by just using1/4 cup maple syrup or just use 1/4 cup date paste.
**You can also add other flavor enhancers, such as coffee or peanut butter, etc.
Directions: Mix all ingredients together in food processor until smooth. Refrigerate for a few hours, or overnight. Top with your favorite toppings and enjoy!
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Tofu Pudding Low-Fat Non-Dairy Chocolate Pudding Recipe
Today we’re making a low-fat chocolate tofu pudding recipe. I use soft silken tofu for this creamy non-dairy chocolate pudding. It’s rich, but that’s good, because all you will taste is the chocolate in this easy vegan dessert. Check out the complete tofu pudding recipe at
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Tofu Chocolate Pudding Recipe
16 oz SILKEN TOFU, drained and gently patted dry
2/3 cup unsweetened COCOA ( I have NOT tried dark chocolate cocoa)
1 cup LIGHT BROWN SUGAR
1/2 Cup MILK (I use unsweetened ALMOND MILK)
1 Tbsp COGNAC (we use Courvoisier in the video)
1 Tbsp ORANGE JUICE (we use freshly squeezed in the video)
1 Tbsp minced ORANGE ZEST
How to make tofu pudding
Drain your tofu, and gently pat dry.
Combine all your ingredients in a medium to large bowl. Mix at medium to high speed for 3-5 minutes, careful not to spatter precious pudding mix all over. Stir occasionally. When ready, it will still be soupy. And it’s okay that there are tiny tofu grains still visible in your pudding. Check out the video for a sample of what you can expect.
Spoon about 1/2 cup in small dishes – a full recipe makes 8 servings. I know a half a cup seems like a small serving, but trust me, this recipe is very chocolaty. Even if you are a chocoholic, you will want small portions. Don’t add toppings to your pudding now, because they will become soggy.
Cover and chill overnight; a minimum of 4 hours. You are waiting for the tofu to ‘re-solidify’ to a pudding-y texture.