A chocolate cake can be delicious AND healthy. This cake is Vegan and uses silken tofu as its secret ingredient, but I can assure you that no one will be able to tell unless you spill the beans.
I make this cake quite regularly at Training Paradise and it’s always a success with our guests! Why? Because no one can tell that the cake does not contain eggs and that it’s made with tofu.
The cake is perfectly fluffy yet moist and super chocolatey. The soft texture is similar to a brownie, but with much less calorie. It’s a great healthy alternative to chocolate cravings!
The recipe is ridiculously easy and made with simple ingredients!
I’m happy to share with you my recipe so you can give it a try at home. If you’re too lazy don’t worry, I will be more than happy to bake one for you when you’ll come visit us.
Vegan Chocolate Tofu Cake
Preparation time: 15 min
Cooking time: 40 min
Total calorie = 2 010 kcal
Serves 12 people so about 170Kcal per serving
400g of silken Tofu (325kcal)
60g coconut oil (540kcal)
100g of vegetal milk – I usually use rice milk (50kcal)
100g wheat flour (355kcal)
80g sugar (320kcal)
20g of unsweetened cocoa powder (80kcal)
1 ts of baking powder
50g of almond flour (340kcal)
Preheat your oven at 180°C or 350°F
Mix all the wet ingredients in a blender: Silk Tofu, oil and milk.
Mix all the dry ingredients in a big bowl: sugar, flour, almond flour, cocoa powder and baking powder.
Pour the wet ingredients into the dry ones and stir well.
Pour the dough into a silicon mold, otherwise grease a cake pan with some coconut oil and pour the mixture into it.
Cook in the oven for about 40min.
It is cooked if you put a knife in the middle and it comes out dry.
Let the cake cool down at room temperature, then unmould it. Cover with foil and place in the fridge for at least 2 hours.
The cake is better when served cold so don’t hesitate to bake it one day earlier and keep it into the fridge, if you can resist!
If you try this at home please send us some pictures or tag us on social media @trainingparadisephuket
By Kathleen Fontrier