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–+ servings
No Bake Chocolate Cake

Decadent No Bake Chocolate Cake: Simply Irresistible Delight

Indulge in this No Bake Chocolate Cake, a guilt-free, creamy dessert that's quick to prepare and perfect for any occasion.
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Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 block Soft Tofu Ensure at room temperature
  • 1 cup Dark Chocolate Chips (60% cocoa) Choose dairy-free for vegan
Optional Toppings
  • 1 cup Fresh Fruit Berries, bananas, or cherries recommended
  • 1 cup Whipped Coconut Cream For a dairy-free accompaniment

Equipment

  • Blender
  • 7-inch springform pan
  • microwave or double boiler
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare a 7-inch springform pan by lightly spraying the base and sides with cooking oil and lining the bottom with parchment paper.
  2. Drain water from the tofu and blend until completely smooth and creamy, about 1-2 minutes.
  3. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals or over low heat in a double boiler.
  4. Pour the melted chocolate into the blender with the smooth tofu and blend together for about 30 seconds.
  5. Transfer the blended mixture into the prepared springform pan and smooth the top evenly.
  6. Refrigerate the cake for at least 4 hours, or overnight if possible.
  7. Once set, gently remove the cake from the springform pan and peel off the parchment paper, optionally topping with fresh fruit or whipped coconut cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 10mgPotassium: 220mgFiber: 5gSugar: 15gCalcium: 15mgIron: 15mg

Notes

Ensure your soft tofu is at room temperature to prevent the chocolate from seizing. Blend thoroughly for a smooth consistency. Store leftovers in an airtight container in the fridge for up to a week.

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