Tofu Cocoa Loaf Cake
Quick answer
- Total time
- 58 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Tofu cocoa loaf cake combines drained soft tofu with eggs, grapeseed oil, cocoa powder, and dark chocolate chips.
Read more
Place 180 g soft tofu in a sieve for 5 minutes and mash it until no visible lumps remain. If the tofu still looks very watery, press it lightly with paper towel before mixing the batter. Whisk 2 eggs with 95 g sugar, then add 55 ml grapeseed oil, 3 ml vanilla extract, and the mashed tofu. Stir until most of the sugar grains have dissolved and the mixture looks uniform. Sift in 170 g cake flour, 28 g cocoa powder, and 6 g baking powder. Fold from the bottom of the bowl and stop as soon as no dry streaks remain. Add 45 g dark chocolate chips and fold only 2 or 3 more times. Transfer the batter to a parchment lined loaf pan, level the surface, and tap the pan lightly to release large air pockets. Keep the filled loaf pan at 175°C for 35 to 38 minutes. If the tofu retained more water, use the center test rather than color alone and allow 3 to 5 additional minutes only when needed. A skewer should show moist crumbs but no wet batter. Cool the loaf in the pan for 10 minutes, then unmold it and let it cool completely before slicing.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven fully to 175°C and line the loaf pan with parchment, leaving a little overhang above the sides.
Press the corners neatly so the batter settles evenly and does not leak into folds.
- 2Heat
Place 180 g soft tofu in a sieve for 5 minutes, then mash it until no visible lumps remain.
If it looks very watery, press it lightly with paper towel so the loaf does not bake up gummy.
- 3Season
Whisk 2 eggs with 95 g sugar first, then add 55 ml grapeseed oil, 3 ml vanilla, and the mashed tofu.
Stir until the sugar grains mostly dissolve and the mixture looks glossy and uniform.
- 4Step
Sift in 170 g cake flour, 28 g cocoa powder, and 6 g baking powder.
Fold with a spatula, scraping the bottom of the bowl, and stop as soon as no dry streaks remain.
- 5Step
Add 45 g dark chocolate chips and fold only two or three times so the batter stays tender.
Transfer it to the pan, level the surface, and tap the pan lightly to release large air pockets.
- 6Heat
Bake at 175°C for 35 to 38 minutes.
If the tofu retained more water, check the center and add 3 to 5 minutes only when needed. Remove the loaf when a skewer shows moist crumbs but no wet batter. Cool it in the pan for 10 minutes, then unmold and cool completely.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Drain 180 g soft tofu in a sieve for 5 minutes and mash it until no visible lumps remain.
- Finish cue
- Add 45 g dark chocolate chips and fold only two or three times so the batter stays tender.
- Storage and reheating
- Cool the loaf in the pan for 10 minutes, then unmold it and let it cool completely before slicing.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
58min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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