Deliciously Decadent Cocoa Coconut Tofu Cake Recipe for Vegan and Gluten-Free Lovers

This cake tastes even better thanks to the coconut oil. It was a fun twist to try out the mix of tofu and coconut oil. It's not too heavy, but you'll definitely love the rich flavor.

cocoa coconut tofu cake (vegan & gluten-free)

Ingredients:

<Serves: 8>

1 block of silken tofu, approximately 14 oz

40 ml of coconut oil

180 ml of coconut milk

1/2 cup of coconut sugar

1 cup of coconut flour

3/4 cup of millet flour

1 cup of cocoa powder, plus additional for garnish

Instructions:

1. Preheat the oven to 340°F (170°C) and prepare a 9-inch cake pan by greasing it with coconut oil.

2. Using a blender or food processor, blend the tofu, coconut oil, and coconut milk until a smooth consistency is achieved. Transfer this mixture to a large bowl.

3. Incorporate coconut sugar and blend thoroughly.

4. Incorporate coconut flour, millet flour, and cocoa powder, mixing until the mixture is smooth.

5. Pour the mixture into the cake pan and bake for 40-45 minutes. Allow the cake to cool in the oven for 1 hour. Once cooled, refrigerate it for a minimum of 8 hours or preferably overnight.

6. If you want, add a little cocoa powder on top of the cake. Serve it right away.

You can keep the tofu cake in the fridge for 4-5 days.

* If you're not sticking to a vegan or gluten-free diet, feel free to use butter instead of coconut oil, wheat flour instead of coconut or millet flour, and any milk you like instead of coconut milk.

cocoa coconut tofu cake (vegan & gluten-free)

Posted on May 25th, 2020