Chocolate Pound Cake with Tofu by DK on Apr 30, 2011
Phew! At last! I have to say I am relieved cos after ages of wanting to use Tofu in my cakes, I finally have done it. Its taken me some serious burst of 'free spiritedness to make this happen. To throw more light to what I am talking about , hop over to Mad's space who came up with this totally mad and absolutely rad idea! This months theme was to make an Eggless version of the more popular Chocolate pound cake with each of the FSB members opting for different substitutes. I chose Tofu
My advent towards something new has always been a painful path - more for the onlookers than me. I do research, mull over grocery aisles of handful of shops to find the ingredients I can choose. The end result is mostly in the extreme - a total bomb or a super duper high flyer! My husband is like - "why can't you just throw few things and make it now already", types! Err...except one small hitch in that plan Mister - that would make me a sane wife ;)!! Don't think you are THAT lucky ;).
- Cook time:
- Prep time:
- Serves: 4 people
- Yields: Makes one - 8"X8" Square cake. I made use of 9.75X3.38 inch bundt cake pan
Ingredients
- 250 gms all purpose flour (or Maida)
- 250 gms sugar
- 250 gms butter
- 50 gms cocoa powder
- 1 cup pureed Mori Nu silken Tofu (firm) or any other silken Tofu (instead of 4 eggs)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla essence
- Milk – as required, to adjust batter to dropping consistency - max ½ cup
Tips
If you want to Bake using Microwave pls refer to these articles
For making Substitutions please refer my handy chart
Method
1.
Pre-heat the oven to 180 deg C (350 deg F). Line the base of a square pan (8″x8″) with butter paper, or grease the base with butter and dust with flour till well coated and set aside. I used a BUNDT CAKE pan (nonstick 9.75 X 3.38 inches). Beat the eggs until fluffy pureed and flavored tofu until you see air bubbles in them and set aside. This step is OPTIONAL
2.
Meanwhile, sift together the flour, cocoa powder, baking powder, baking soda and salt.
3.
Do this thrice and set aside.
4.
Cream the butter and sugar. Add the vanilla essence and beat well.
5.
Add the tofu beaten eggs to the butter-sugar mixture
6.
and beat well till it has been incorporated. Seeing a curdles kind of texture, I thought I messed up the batter but nothing like that happened. So dont worry about that look :)
7.
Now, add the sifted flour mixture to the butter-sugar-egg mixture little by little
8.
and beat well till blended smoothly. (Please read my Notes above before beating the batter)
9.
Add adequate milk to achieve a batter of dropping consistency.
10.
Pour batter into the readied pan,
11.
smoothen the top
12.
and bake for 45-50 minutes or till done. ( My oven took only about 32 minutes)
13.
I toppled it out after it had cooled and here is the final cake cooling in the counter.
The cake was chocolatey, rich but a tad bit dry. As I said, the dryness, I think was cos of the beating of the batter after adding the flour. Just gently mix the flour with the wet ingredients and I assume that the cake would be more moist. But overall, for me, this experiment was a success! Don't forget the ice cream!
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2 Member Reviews
By Priya on Jun 5, 2011
Followed the recipe faithfully and it turned out amazing! Turned out moist and definitely didn't miss the eggs. I am definitely making this again.![\"\\"laugh\\"\"](\"\\"http://chefinyou.com/wp-includes/Text/ckeditor/plugins/smiley/images/teeth_smile.gif\\"\" "\\"\\\"laugh\\\"\\"")
By Sanjivni on May 31, 2011
i should have followed your measurements..but i had only 200 gms of butter...so i reduced....50 gms from all measurents... but forgot to reduce the tofu. I used 170 gms flour + 30 gms pure cocoa, 200 gms sugar, 1 cup of pureed tofu , 200 gms butter.....the cake was too moist. will try again with half measures.....maybe..!! Taste wise it was ok....somehow it had a lingering tofu taste.... i prefer the eggs...but as there are many people who do not eat eggs ..i want to perfect an eggless version...sadly this dint work out..for me...!!!
35 Comments
By Maneesha jain on Dec 17, 2015
Nice recipe. Thnkx for sharing. I just wanted to know that how do we decide what consistency the batter should be in different cake recipes.
By p h j on Sep 14, 2014
Am about to try this recipe but would like to know if it can be frozen for later use. :roll:
By Kumari on Jul 29, 2014
I love chocolate cake and has been trying to do a vegetarian one following some other recipes without success. I tried your recipe and cut down the sugar and I just love it. It turn out very well, soft and light. I compliment it with icing sugar and the cake just disappeared in seconds.
By Chocolate Pound Cake With Tofu | Culinary Pins on May 12, 2014
[...] <> Embed @ Email Report Recipe Source: http://chefinyou.com/2011/04/chocolate-pound-cake-with-tofu/ [...]
By Kavita Parsad on Sep 9, 2013
Tried this today.. It really tasted so good, u won't believe there is no eggs in there !!!thanks for the recipe !! ;)
By Padmini on Aug 15, 2013
Tried your eggless banana bread. Came out so well. Thank you.
In this recipe can tofu be replaced by anything else? I live in chennai, India and I have no idea where I can get the type of tofu that you have used.
By Ajita on Jul 17, 2013
I really wish to try this one out............this sounds so so yummy !! Please tell me the baking temperature. I shall go very much according to books with this one.........your steps and pictures are very clear though !!! Thanks a lot !!
Pls refer step 1--DK
By Rachana on Apr 12, 2013
Hey can u give the measurement in cup?? I have measuring cups but nothing to measure in grams.
Thanks on advance n yeah the cake look so much moist n inviting:)
By Vidya on Mar 4, 2013
Cupcakes have turned out fantabulous! Melts in your mouth. Would taste nice with coffee flavour
By Vidya on Feb 25, 2013
Can i make cupcakes using this batter recipe?
Yes, any cake recipe can be made into a cupcake. You would need to reduce the baking time to about 1/3rd to 1/2 of the total time. Use the same temperature though. Cupcakes in general take around 15-20 minutes to bake.--DK
By IS on Feb 23, 2013
Thank you for this delicious recipe. Will try it out soon. Also would love to know what kind of camera and lens you use to take such lovely photos.
By kushal on Nov 17, 2012
after preheat at what setting i should prepare a cake. shall i select convection 110 C or other.
Its at the same temp setting as mentioned. NO need to change unless otherwise mentioned. --DK
By Jan Daniel on Apr 16, 2012
:-P :) Oh yea - sooooo moist, is this cake! I had some Tofu that was going out of date so after stumbling across this recipe, I thought of trying it out. I'm not a great lover of choc cake but my family are. However, I made this baby today and baked it in two 8" round victoria sponge sandwich pans. I'm so pleased with it that I made some ganache, sandwiched the discs together and pour the rest whilst warm over the top, dressed it up with some purple and choc roses, then had a slice. All I can say is "wow"! Another one added to my choc-so-moist-cakes. Sorry I haven't got a picture to show. Thank you so much for sharing.
By Sandy on Dec 27, 2011
Hi DK,
I'm a big fan of ur site..All ur dishes sounds easy and interesting..I really want to try this cake but u have mentioned the qty in grams.Can u please tell me how many cups of each do i need to use.
Thanks in advance
By FOODESSA on Oct 27, 2011
Not because I need to have my cakes go eggless...but why not, especially since I was on research mode to be able to use my almost to expire silken tofu.
I had to stop and comment on your post because you sound as crazy as I am. Hubby also loses patience with my need to have things turn out 99.9% great ;o)
I'm really glad to have found your recipe. The only thing I may think would help the moistness issue would be to replace at least half (if not all) the butter with pure (not E.V) olive oil. I've found it makes quite a difference.
Again, thank you for inspiring to try this eggless cake.
Flavourful wishes,
Claudia
By Anamika on Jul 20, 2011
First time here and so impressed. Specially tofu cake & pudding. Wow. Gonna try them for sure!!
By Cheruba on May 3, 2011
is tofu cottage cheese? if not what can be used instead of tofu..
Its Soy cheese Cheruba. Yes there are other subs you can use. I have updated my post with my article for egg subs. pls refer my ingredients section --DK
By Deepti Pawar on May 2, 2011
Beautifully clicked. Extensively explained. You've done it again, as always. And yes, was fun baking with you, DK and I certainly am looking forward to our next experiment together.
By Cool Lassi(e) on May 2, 2011
Love this innovative recipe!
By sunita on May 2, 2011
hi dk
what a yummy and easy cake will like to try soon, what would be the measurement of 50 grams of cocoa (is it 1 cup). Thanks in advance
By Anna on May 1, 2011
Hi, I have visited your website recently and liked it very much bcoz of the various vegetarian recipes. I would like to request you to post recipe for south indian sambhar and rasam with various variations.Also,various chutneys that can be prepared as accompaniments to idli,dosa or wada.Thankyou in advance!
By Madhuri Kumar on May 1, 2011
You're such a doll DK! And do I love that cake or what. Ice-cream or not, I'd kill for it :wink:
Thanks for bringing in your expertise here and making this work. Love ya.
By Eggless Chocolate Pound Cake with Cornstarch | on May 1, 2011
[...] DK – Tofu sub cake [...]
By marcus on May 1, 2011
wow it was good. help me i have been to malaysia many times and i loved all dishes but one that i loved was called nah bo eme a thin noodle soup wiyh pork also contoneese noodles how to make
By pavithra on Apr 30, 2011
wow that looks awesome..love the texture dhivya :)
By Latha on Apr 30, 2011
The cake looks simply marvelous! BTW what's FSB group?
By Divya Vikram on Apr 30, 2011
This FSK thing looks so exciting! Wish I were a part of the group. You girls seem to have so much fun :) The texture of the cake just looks so perfect DK! And i love the bundt pan of yours. I should go get one soon! How is lil H doing?
By Priya on Apr 30, 2011
Love the texture of the cake, simply irresistible..
By Vimitha on Apr 30, 2011
Looks rich and yum... Nice step by step pictures
By Siri on Apr 30, 2011
Super post DK. You and your *researching* would never change will ya! :lol: Now after looking at all FSB-mates posts, I am kinda intimidated. :oops: You girls are soo talented. I am sure I would learn a lot from all of you & get my fundamentals right! ;)
tight hugs and will miss you a LOT & you know that! :cry:
Siri
By Anu on Apr 30, 2011
I love Bundt cakes- and I can pretend all the tofu and the extra protein in this is super good for me not to mention the chocolate! Awesome!
By Divya on Apr 30, 2011
I love chocolate cakes and absolutely crazy about bundt cakes,so no wonder this one is my favorite.But tofu?*sigh*,not yet traveled that path!
By Lata Raja on Apr 30, 2011
Girl there you go again:) Can anyone ever expect that you will simply say I did this and that and here's the cake...post? I am so awed that amidst everything you make such a wonder cake and click the step by next pictures too. I am so glad to be your FSB mate:)
By Elinam on May 17, 2019