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No-Workout-Needed Chocolate Cake

Rated as 5 out of 5 Stars

"This chocolate cake is warm, yummy, and guilt-free. No workout required to burn off those cake calories!"
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50 m servings 186
Original recipe yields 12 servings (1 9-inch cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Rub enough coconut oil into a 9-inch springform pan to lightly coat bottom and sides.
  2. Blend cake mix and tofu together in a food processor until well mixed, 1 to 2 minutes. Add brewed coffee and blend until well mixed, scraping sides down as needed. Pour batter into the prepared springform pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  4. Mix chocolate chips, almond milk, and powdered peanut butter together in a microwave-safe bowl; heat in microwave for 30 seconds. Mix and heat for 30 seconds more. Spoon chocolate topping over cake.


  • Cook's Note:
  • Depending on your taste, you may choose to use water or brewed coffee to add to the cake mixture. The coffee enhances the rich chocolate flavor.
  • Cashew milk can be used in place of the almond milk, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 186 calories; 4.8 32.5 4.3 0 284 Full nutrition

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Read all reviews 4
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1.10.16 Oh my, this surprised's REALLY good! My first time using tofu in a cake and my first time using PB2 peanut butter powder. This cake was incredibly moist, incredibly easy, inc...

I made it with water instead of coffee (as suggested). It turned out perfect and everyone loved it!

This cake is awesome! I'm not a tofu fan but we loved this. My kids thought it was great. nobody realized it was made with tofu. Completely satisfied my chocolate sweet tooth.

Just scrumptious. Delightfully moist with a light, tender crumb. So easy to make, too, with minimal clean-up after. I anticipate making this again and again.