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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 ;).
The idea of tofu and chocolate actually tasting good together seemed believable when I made the Tofu Chocolate Pudding! There was a danger of tofu making the cake dense - that's a common complaint. But again it always comes to choosing the right substitutes for a recipe. So using a tofu substitute for say Angel Cake is not really going to work cos it will not make it as light or airy as that of the angel cake. But I know that tofu would work well for something little more dense normally in its texture like Brownies, Pound cakes and cookies. So, started my experiment.
My Notes and Observation(s)
Though I do measure, it has always been in cups. But nothing beats the scale hence used for this recipe.
1. Pureeing the tofu well until completely smooth is very important. A lump will kill the texture of the end product. Also measure the pureed tofu and NOT regular tofu and then puree it.
2. Its recommended that you puree the Tofu along with other liquids you use for a recipe. I Pureed the "already pureed" tofu along with vanilla extract and 1/4 cup of milk and let it sit in the fridge for an hour or so for the flavors to blend. Agreed a bland tofu will not affect the taste, but I just thought to add some flavor to tofu before I add it to the recipe. I am not sure if it really helped to "enhance' the final product.
3. Though Tofu works for pound cakes, I wanted it see if I can create a light texture too by incorporating some air into tofu. I beat the tofu (just like you would do with eggs) to incorporate some air into it. Again, I dunno if it helped the texture Vs. without doing it. But I was happy with the texture of the end result. I did not find this pound cake to be really dense as expected from an eggless version.
Though I do measure, it has always been in cups. But nothing beats the scale hence used for this recipe.
1. Pureeing the tofu well until completely smooth is very important. A lump will kill the texture of the end product. Also measure the pureed tofu and NOT regular tofu and then puree it.
2. Its recommended that you puree the Tofu along with other liquids you use for a recipe. I Pureed the "already pureed" tofu along with vanilla extract and 1/4 cup of milk and let it sit in the fridge for an hour or so for the flavors to blend. Agreed a bland tofu will not affect the taste, but I just thought to add some flavor to tofu before I add it to the recipe. I am not sure if it really helped to "enhance' the final product.
3. Though Tofu works for pound cakes, I wanted it see if I can create a light texture too by incorporating some air into tofu. I beat the tofu (just like you would do with eggs) to incorporate some air into it. Again, I dunno if it helped the texture Vs. without doing it. But I was happy with the texture of the end result. I did not find this pound cake to be really dense as expected from an eggless version.
4. Most Important: Has it happened to you that you commit a mistake when somewhere in your heart you know you are making one? One of the things I have learnt in baking is never to over beat a batter. For this recipe, since I was trying to avoid the dense effect, I knew that I shouldn't be beating the batter though it insisted on the original recipe with eggs. But "time" being v precious to me nowadays and my babysitter (read as "husband") getting impatient, I wanted to speed up the process and did beat the batter more than I would like. I think that was instrumental in the final pound cake to be little on the "dry" side. Agreed, we camouflaged it with some vanilla icecream to make it super moist and absolutely delicious but that little dryness could have been avoided. But - It was not that dry to call this failure. It was still good without the ice cream.
Basic Information
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
Serves: 4 people
Yield: 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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27 Responses to “Chocolate Pound Cake with Tofu”
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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:)
Cupcakes have turned out fantabulous! Melts in your mouth. Would taste nice with coffee flavour
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
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.
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
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
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
First time here and so impressed. Specially tofu cake & pudding. Wow. Gonna try them for sure!!
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
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.
Love this innovative recipe!
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
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!
You’re such a doll DK! And do I love that cake or what. Ice-cream or not, I’d kill for it
Thanks for bringing in your expertise here and making this work. Love ya.
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
wow that looks awesome..love the texture dhivya
The cake looks simply marvelous! BTW what’s FSB group?
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?
Love the texture of the cake, simply irresistible..
Looks rich and yum… Nice step by step pictures
Super post DK. You and your *researching* would never change will ya!
Now after looking at all FSB-mates posts, I am kinda intimidated. 
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!
Siri
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!
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!
As always nice pictures and a moist cake.
Vardhini
VardhinisKitchen
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:)