I have been hankering for a chocolate cake for some time now, and I finally found a recipe on the Allrecipes.com website that I think might just work. So here it is. I love that I don't have to workout after eating this. Or maybe I do!!!! Anyway it is a nice soft pudding-like cake with an interesting icing. I garnished it with strawberries and blueberries.
Ingredients
- 1 teaspoon coconut oil, or as needed
- Cake:
- 1 (15.25 ounce) package dark chocolate cake mix
- 1 (12 ounce) package silken tofu
- 1/2 cup brewed coffee
- Chocolate Topping:
- 1/4 cup dark chocolate chips
- 3 tablespoons almond milk
- 2 tablespoons powdered peanut butter (such as PB2(R))
Directions
- 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.
- 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.
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| Ready for oven. |
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| Out of oven. |
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| Chocolate chips, PB2, Almond Milk, Ingredients for icing. |
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| Icing on cake. |
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| Ready to eat. |
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