Rating: 5 stars 4.9
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This chocolate cake is warm, yummy, and guilt-free. No workout required to burn off those cake calories!

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
12
Yield:
1 9-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Chocolate Topping:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

  • 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.

Nutrition Facts

186 calories; protein 4.3g; carbohydrates 32.5g; fat 4.8g; sodium 283.8mg. Full Nutrition
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