chocolate cake w/ firm silken tofu - help wanted
Hi , This is my 1st post.
My boyfriend is going Vegan and I want to make him a yummy new cake for Valentine's day. I found a recipe that calls for firm silken tofu.
As I have never baked with this ingredient before, I would greatly appreciate any advice and/or tips from those who are versed in the topic of tofu. now for some silly questions
Can the cake be eaten freshly baked?
By what means should it be stored and how long does it last?
I'm not sure if I'm posting in the right spot, but anyone who reads this, ty for your time:)
You might want to try Mandy's Chocolate Cake. Vegan and fantastic!! I've made it for my kosher friends (can't have dairy dessert after a meat meal) and they rave about it. I think you can find it on Martha Stewart's site or just google Mandy's Chocolate Cake. You won't be disappointed - and no tofu! Mandy's recipe seems a little easier to make than the one you shared. See what you think and happy Valentine's Day to you and your boyfriend!
Yes, a cake using tofu can be eaten freshly baked as long as it is thoroughly cooled.
If you have a cake carrier, store it tightly covered at cool room temperature. You can also cover it with plastic wrap or foil and keep it in the refrigerator. Actually, if it has a tofu-based icing, do store it in the refrigerator.
It will probably be fresh (if well wrapped/covered) for at least a few days.
In order to be more specific, you should list details of the recipe: if it's iced, un-iced, a cheesecake-like cake (if so, definitely refrigerate it), etc.
I used to work at Mani's Bakery in Los Angeles, and we made a one-layer tofu "flourless"-type chocolate cake with a soy margarine-based chocolate glaze which definitely had to be refrigerated.
Thank you very much for replying!! This is the full recipe:
1 1/4 c. whole wheat pastry flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp salt
1 c. grain sweetened chocolate chips, melted
12 oz. firm silken tofu, cut in large chunks
3/4 c. cocoa powder
1 c. raw agave nectar
1 T vanilla
Variation: Substitute carob chips and carob powder for the chocolate
Chocolate Frosting Ingredients:
3/4 c.melted grain sweetened chocolate chips, melted
1/4 c. agave nectar
1 T vegan margarine
1 T coconut oil
6 oz. firm silken tofu
1/2 c. cocoa powder
1/3 cup unsweetened coconut flakes
chocolate or vanilla almond milk(optional)
Melt chocolate chips
Place chocolate, agave nectar, margarine, coconut oil, and tofu
With mixer on high, beat until smooth and creamy
Beat in cocoa powder gradually until you reach desired stiffness (a layer cake requires a stiff icing that won't run down the sides of the cake)
With a mixing spoon stir in coconut flakes
If icing is too stiff stir in almond milk one Tbsp at a time until you reach desired stiffness
Chill frosting in the fridge while you prepare cake
Use to ice completely cooled cake
Use two 8 inch round cake pans or a 9"x12" sheet cake pan
Prepare frosting and chill in fridge until cake is baked and cooled
Preheat the oven to 350 degrees & oil cake pans
Melt chocolate chips according to package instructions and set aside
Combine flour, baking soda, baking powder, and salt in a large bowl and set aside
Place melted chocolate, tofu, cocoa powder, agave nectar and vanilla in a food processor and process until smooth
Pour chocolate mixture into flour and mix into a stiff batter
Spread evenly in pans (an oiled spatula can help in this endeavor)
8" rounds bake for 20-25 minutes, 9"x12" sheet cake bake for 35 minutes, or until a toothpick inserted into center comes out clean
Remove from pans and cool on racks
When cakes are completely cooled, frost and enjoy!