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Chocolate Tofu Cake

A chocolate cake can be delicious AND healthy. This cake uses tofu as its secret ingredient, and no one will be able to tell unless you spill the beans.
Chocolate Tofu Cake
Chocolate Tofu Cake

I once made a chocolate truffle cake, with a really dense texture and it was oh so decadently good. I know how rich that cake was and had to keep telling myself not to be greedy. I ended up gifting half of it away because otherwise, I would not be able to stop myself.

This cake though, this one that looks almost exactly like that dense chocolate cake, with the texture that is also almost exactly the same, is another story alltogether.

This cake is healthy! There is no flour, no butter, other than the little tiny amount to grease the pan, and no cream. So what is this magic? This chocolate tofu cake is made of silken tofu, chocolate (use your favorite dark/bittersweet chocolate for this), cocoa powder, eggs, sugar, a bit of milk and rum.

Chocolate Tofu Cake
Chocolate Tofu Cake

This cake almost has no rise whatsoever. I baked this in a standard 9”x5” loaf pan and it was barely half-filled when the baking was done. So if you have a smaller pan, like the 8”x4” loaf pan, I think it will work much better in terms of filling the pan. But no matter, although my cake is rather short looking, they taste amazing, and it is alright to eat a couple of these in one seating without feeling any guilt :)

Chocolate Tofu Cake

5.0 from 3 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 8

Print Recipe


  • 150 gram silken tofu (about 1/2 block typically)
  • 3 egg yolks
  • 30 gram (4 tablespoon) cocoa powder
  • 1 tablespoon rum/brandy
  • 150 gram (~ 1 cup) dark/bittersweet chocolate, roughly chopped
  • 3 tablespoon milk
  • 3 egg whites
  • 100 gram (~ 1/2 cup) sugar


  1. In a mixing bowl, beat together silken tofu, egg yolks, cocoa powder, and rum/brandy. Set aside.
  2. In a microwave proof bowl, place chocolate and milk. Heat in microwave until the chocolate melts. I only need 30 seconds with my microwave. Stir to combine the chocolate and milk. Add this to the silken tofu mixture and mix well.
  3. In another mixing bowl (use stainless steel one for this), whisk egg whites until it starts to foam, then start adding sugar in 3 batches and keep whisking until stiff peak.
  4. With a spatula, scoop 1/3 of egg whites into the chocolate tofu mixture. Fold until well mixed. Repeat two more times.
  5. Grease a 9"x5" loaf pan with some butter. Preheat oven to 170 Celcius (340 Fahrenheit).
  6. Pour the cake batter to the prepared pan and bake for 45 minutes, or until a cake tester comes out clean. Cool completely, then remove the cake from the pan, cut into slices.
  7. Serve as is, of dress up with some powdered sugar, whipped cream, or even some berries.
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Indonesian Kitchen


  • Deanna Deanna says:

    Can you convert the grams to teaspoon etc for me? Thanjs this looks amazing!

    • Anita Anita says:

      Hi Deanna, done! Please refer to the updated recipe :)

  • Clarissa Clarissa says:

    Hi Anita, is it ok if I don’t use rum. Since I want to give the cake to my daughters, also can I use chocolate chips instead of chocolate block? Thanks and have a great day

    • Anita Anita says:

      Hi Clarissa, sorry for the late reply. But definitely, you can use chocolate chips, and omit the rum. Better yet, instead of 1 tablespoon rum, you can use 1 teaspoon vanilla extract for a kiddie friendly treat.

  • Laura Laura says:

    This was delicious and so moist! Curious do you have nutritional information on this? Will be making this again thank you!

    • Anita Anita says:

      Yay, glad you like it Laura. Hm...I use a nutritional value calculator from verywellfit, and it gives me a 183 calories/serving (assuming 8 servings total), with 11% fat, 26% cholesterol, 10% carbohydrate, 1% sodium, 4% fiber. I hope this helps.

  • Ilze Ilze says:

    Should the tofu be drained before use?

    • Anita Anita says:

      Hi Ilze, as long as it's not super wet and dripping with water, you can use the tofu immediately, no need to drain. I usually just use it straight out from the box the tofu comes in. :)

  • Sindhu Sindhu says:

    Hi Anita, I want to try this recipe but I'm trying to make it as low-sugar as possible. Do you think I could mix in applesauce to the batter and just beat the egg whites with a bit of salt and sugar to peak before folding in? I don't expect it to be as sweet of course but I was wondering if you would think the same cake structure could be formed through these modifications.

    • Anita Anita says:

      Hi Sindhu, I haven't tried modifying the recipe, so I am not sure if it will using applesauce instead of sugar. That said, it does sound highly probable that the cake should work out even with applesauce, and using the method you described above. I think it is worth a try.

  • Brie Brie says:

    Hi Anita, I would love to try this recipe but I have no blender or electric mixer with me at the moment. Do you know whether its possible/how long it takes to mix the eggs and tofu? I would also like to try this without chocolate, is it possible to replace chocolates with more cocoa powder and condensed milk/butter? Thank you!

    • Anita Anita says:

      Hi Brie, just like preparing a cake batter, we want to aim for a smooth texture when mixing the eggs and tofu. I suppose there is no harm using a hand whisk if you can make the batter as smooth as possible.

      A typical substitution from chocolates to cocoa powder usually look like this: 1 oz (~30 gram) bittersweet chocolate = 3 tablespoons unsweetened cocoa powder + 3 tablespoons sugar + 1 tablespoon butter. So you should be able to replace the 150 gram chocolates with 15 tablespoons cocoa powder + 15 tablespoons sugar + 5 tablespoons butter. BUT I haven't tried this personally, so I can't guarantee that it will work.

  • Marthe Vandamme Marthe Vandamme says:

    Hayy, How many calories are there in the whole thing? Also can i replace some of the ingredients to lower it?

    • Anita Anita says:

      Hi Marthe, I ran the recipe through an online calculator and it comes out to 223 calories/serving assuming 8 servings per cake. The biggest contributors to the calorie count are the chocolate at 100 calories/serving and sugar at 47 calories/serving. If you decide to experiment with switching the ingredients, those two will be the ideal starting points.

  • Trish Trish says:

    Hello! Would this recipe be enough to fill a Bundt pan?

    • Anita Anita says:

      Hi Trish, this cake has about 4 cups of volume, so it won't be enough to fill a Bundt pan.

  • Bella Bella says:

    The recipe is so easy to follow. I made this for my pregnant sister (without the alcohol) and she is asking for second servings!

  • Donna Doolan Donna Doolan says:

    I’m vegan, so wondering if you can substitute the egg whites for something else?

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