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.
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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