One of the dearest friends I have is feeling kind of blue. “If I could I would take away all the troubles of the ones I love.” No, I would not, actually… My grandma taught me that pain (and worries) are part of life and they build our character. It’s so true that what doesn’t kill you makes you stronger. Nevertheless, she did also explain that we have one pretty strong power in hand. We can be next to each other and hold hands so the hard times can fly away and be a bit softer. A problem shared is half a problem.
I don’t have the power to ease the pain of people, but some might say that chocolate does and I can make a killer chocolate cake. The only problem is that I didn’t have eggs on the fridge. But O had tofu. Yes! Tofu! And that’s when I thought that I had to experiment.
And before you start the “I don’t like tofu” speech, I’ll just add another #foodporn picture here, just for the sake of the argument.
And let me tell you that if you don’t tell to your party that they’re having vegan tofu gluten free cake, no one will be able to tell. I’m not just saying that. If I hadn’t told my friend she would NEVER had guessed.
I’m no tofu expert, but be aware that the tofu used in this recipe is the soft/silken tofu. It’s a soft moist tofu, nothing like the chewy one everybody knows (and so many dislikes).
Besides the fact of being inclusive (vegan) this cake is very rich in protein (because of the tofu) and it’s quite light. Is the crusty on the outside, moist on the inside kind of cake. Just perfect!
With all that said, if I were you, I would get rid of all this prejudice and would get to work. It’s a way too good and easy of a cake for you to pass it by.
Vegan chocolate cake (with silken tofu)
100g chocolate (I used a 85% no milk added one)
300g silken tofu
150g oat flour
1 teaspoon baking powder
2 tablespoons oil
1 pinch salt
Start by melting the chocolate. You can do it on bain marie, but I’m team practical (and lazy) and I do it on the microwave. 30 seconds shall be enough. I do 15, stir a bit, then I do 15 more. You can use whatever chocolate you want. I did the 85% I usually do and it’s no milk added (for the sale of the vegan cake). But you are free to use any chocolate you please.
Set the melted chocolate aside and, on a medium bowl, mix the tofu and the sugar. For the first attempt (video below) I used a cake mixer for I was scared of not getting the right texture. Then, I did a second attempt using a fouet. And it worked like a charm. And even if you don’t have a fouet and you don’t want to get your cake mixer dirty for such a small thing, you can whisk vigorously with a tablespoon.
The important thing is to obtain a smooth cream.
If you’re using a mixer of a fouet, now you can swap for a spatula or wooden spoon. Gently incorporate the flour, oil, melted chocolate and baking powder to this tofu/sugar mixture until you get an homogeneous batter.
You can use plain wheat flour if you don’t like or don’t have oat flour on your pantry. The oat is naturally gluten free, but do be careful. The ones we buy on the supermarket may have crossed contamination, not being suited for celiacs.
Add a pinch of salt (it brings up the sweetness of the chocolate) and let your creativity flow. You can add nuts, almonds, shredded coconut, or even a spoonful of no sugar jam for a special twist.
Now, all you have to do is spread the mixture in a greased baking dish (I use a silicone one that needs no greasing) and bake it in a pre-heated oven at 400°F for about 40 minutes. Just stick a knife on it to check of it’s done.
You can serve it warm, or wait till it’s cooled of. On the newt day, for breakfast, I put it on the toaster for a few seconds and got a crunchy hot slice.
You can make some icing or ganache, you can have it with ice cream, peanut butter… come on! It’s chocolate cake. All you need to do is make yourself happy on your own way.