Tofu Almond Chocolate Cake

    Tofu Almond Chocolate Cake


    7 people made this

    To make this cake vegan substitute margarine for butter. Do not use the silken tofu for this recipe, as it is too watery, and the cake will not set.

    Serves: 12 

    • 3/4 cup (90g) plain flour
    • 1 1/4 cups ground almonds
    • 3/4 cup packed brown sugar, divided
    • 125g butter
    • 680g tofu
    • 2/3 cup vegetable oil
    • 1/2 cup orange juice
    • 1/2 cup chocolate liqueur
    • 1/2 cup cocoa powder
    • 1 teaspoon almond essence

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Preheat the oven to 170 degrees C. Lightly grease a 20cm springform pan.
    2. In a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. Knead in the butter to form a dough. Press the dough firmly into the bottom of the prepared pan.
    3. Using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa and almond essence. Blend until smooth and creamy. Spread the batter in an even layer over the prepared crust.
    4. Bake for 1 hour and 15 minutes in the preheated oven. Allow cake to cool to room temperature, then refrigerate overnight. This cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.

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