2 Ingredient No Bake Chocolate Cake (No Flour, Eggs, Dairy, Butter or Oil)

This chocolate cake is rich, creamy and doesn’t require any baking. It needs just 2 ingredients and doesn’t need any flour, eggs, dairy butter or oil. The cake takes only a few minutes to prepare and can be made ahead of time. The cake also stores well.

This no bake chocolate cake has a hidden healthy ingredient that you won’t taste at all.

Ingredients

• Dark chocolate chips
• Tofu

Dark chocolate: This recipe works best with dark chocolate with around 60% cocoa. If the cocoa amount is too low, the cake may not set. If you need this cake to be dairy-free, make sure to use a dairy-free dark chocolate.

Tofu: Soft tofu is used to give this cake its soft, creamy texture. Make sure to use soft tofu. Silken tofu will be more watery and medium, firm or extra firm tofu will be too thick. Tofu has a very mild flavor, so you will not taste it in this cake but it adds protein, minerals and other nutrients.

How to Make No Bake Chocolate Cake

• The tofu is brought to room temperature and blended until smooth in a blender.
• The dark chocolate is melted until smooth and then added to the blender. Blend until you have a uniform mixture with no tofu streaks remaining.
• Transfer the batter to your prepared cake pan. Place into the fridge until set.
• If desired, you can add frosting for decoration, but it is completely optional.

Texture

This cake will not have the same texture as a classic baked chocolate cake. It is rich and creamy, with a texture more like a torte-type of cake. It reminds me of a very soft fudge that you can eat with a fork.

Expert Tips

• This recipe works best with soft tofu. You would need to adjust the chocolate amount if using silken, medium, firm or extra firm tofu.
• Make sure to blend the tofu until completly smooth, otherwise there will be little bits of tofu in the final cake. If fully blended smooth, you won’t taste the tofu at all.

More No Bake Cake Recipes

• 2 Ingredient No Bake Cottage Cheese Chocolate Cake
• 2 Ingredient No Bake Sweet Potato Chocolate Cake
• 2 Ingredient No Bake Blueberry Cloud Cake

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5 from 7 votes

2 Ingredient No Bake Chocolate Cake

This no bake chocolate cake is soft, creamy and made with a hidden healthy ingredient that you won't taste at all. The cake needs just 2 ingredients and doesn't require any flour, eggs, dairy, butter or oil.

Servings: 12 slices

Prep Time: 15 minutes mins

Cook Time: 2 minutes mins

Total Time: 17 minutes mins

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Ingredients

• ▢ 410 grams drained soft tofu, brought to room temperature, see note for measuring tofu without a scale
• ▢ 2 3/4 cups (442g) dark chocolate chips, 60%

Instructions

 

• Spray the interior of a 7-inch springform pan with cooking oil spray. Line the bottom with a parchment round. Also line the sides with long strips of cut parchment paper.
• Drain water from the tofu. Make sure your tofu is room temperature because if it is still cold, it will cause the chocolate to seize. Use a kitchen scale to measure 410 grams of tofu and add to a blender and blend until completely smooth. Stop and scrape the sides as needed to help your blender blend. You do need to make sure the tofu is completely smooth and no chunks of tofu remain, otherwise you’ll see the little bits of tofu in the final product.
• Add chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth. Alternatively, you could do this over low heat in a double boiler on the stove.
• Add the chocolate to the blender and blend until no tofu streaks remain. Stop and scrape the sides of the blender as needed. The mixture will be very thick, like pudding.
• Transfer the mixture into the prepared cake pan and smooth the top with an offset spatula.
• Put in the fridge to set, around 4 hours or overnight. Once the cake is set, carefully release it from the cake pan and peel off the parchment paper. If desired, you can frost the cake or decorate it with fresh fruit before serving. I share the ganache frosting I used in the notes section. Use a large sharp knife to cut the cake and wipe the blade after each cut. I recommend cutting thin slices because this cake is very rich. Store any uneaten cake in an airtight container in the fridge or freezer.

Notes

 

• Tofu note: Make sure to use soft tofu and not silken, medium, firm, or extra firm. The recipe would have to be adjusted if you changed the tofu type. The tofu does not need to be cooked before using. I used House Foods soft tofu.* The amount of drained tofu can vary in each package, so I recommend purchasing 2 (14oz) containers but you may only need 1.
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.
• Tofu measuring note: If you don't own a kitchen scale, add drained tofu to blender and blend until completely smooth (I would use 1 full block and about 1/4 of another block). Then measure out 1 and 3/4 cups + 2 tbsp of blended tofu for the recipe. Remove the rest from the blender for another recipe or to eat.
• Dark chocolate note: This cake should be made with dark chocolate chips that contain around 60% cocoa. If it is less than 60%, the cake may not set. You can use higher than 60% but your cake will be firmer and less sweet. If you need the cake to be dairy-free, make sure to choose a dairy-free dark chocolate.
• Optional ganache frosting:
  • 1 cup dark chocolate chips
  • 1/2 cup (4 fluid ounces) canned coconut milk or heavy cream (if you don't need the cake to be dairy-free)
  • Add chocolate chips to a medium bowl and set aside. Heat coconut milk or heavy cream in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk/heavy cream over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
  • Frost over the surface of the cake. Please note you do not need to use all the frosting.
• Estimated nutrition does not include frosting. The servings assumes 12 slices of cake. This cake is very rich so we recommend small slices, around 12-14 per cake.

Serving: 1slice, Calories: 221kcal, Carbohydrates: 21g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Sodium: 4mg, Fiber: 2g, Sugar: 15g, NET CARBS: 19

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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