This cake is moist, VERY chocolatey, and has just the right amount of sweetness to make any dessert-monger happy without making your dentist nervous. You might want a more traditional frosting—I liked the lumpy bumpy glaze-style frosting because I’m not very good at frosting cakes, and this way, it could be the glaze’s fault.
For a Single-Layer Cake:
7 TBLSP all-purpose flour
6 TBLSP granulated sugar
3 TBLSP cocoa powder
1/3 teaspoon baking powder
1/3 teaspoon baking soda
Pinch of salt
¼ block silken tofu (about 4 ounces)
1 teaspoon vanilla extract
2 TBLSP water
For the Drizzle:
1 TBLSP peanut butter
1 TBLSP non-dairy milk (I like almond, but any will do)
6 TBLSP confectioner’s sugar
Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 5-inch cake pan (I use a single-serving casserole pan or a mini-loaf pan) with parchment paper and mist lightly with cooking spray. Don’t forget the sides!
Make the Cake:
- In a medium-sized bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Blend the tofu into the flour mixture with a fork, crumbling it up. The batter will be wet but very thick.
- Add in the vanilla and water. You might use more or less water, depending on how batter-like the mixture is. Dispense the batter into the prepared pan.
- Bake for 30-40 minutes, until a toothpick comes out clean from the center.
Cool the cake in the pan for 5 minutes before turning out onto a wire rack to cool completely before frosting.
Make the Drizzle:
- Put the peanut butter into a microwave-safe bowl and nuke it for 30 seconds. (You can heat it on the stove just as well.)
- Blend in the milk until the mixture is fairly smooth (if you’re using chunky-style peanut butter, you just have to be able to tell which lumps are peanuts and which need to be addressed.)
- Add in the powdered sugar, half at a time, until it reaches a loose glaze consistency. You can make it thicker with more peanut butter and thinner with more milk, depending on whether you like it to be more like frosting or more like glaze.
Assemble the Darling:
- Plate the precious cake and drizzle the peanut butter goodness over the top. Be as tidy or as neat as you like. I melted a few chocolate chips in the microwave, sloshed in a tiny bit of almond milk, and made a happy little hat with peanuts for my two-layer cake. Yummm.
- Make a layer cake. Double the batter (as described below) and split it into two pans. Bake for a little longer and level off the tops of the cakes when they’re properly cooled. Make the much larger amount of Drizzle (as described below) and slather it on the top of one cake. Perch the other one on top and slather or drizzle on top of that.
For a Two-Layer Cake:
¾ cup plus 2 TBLSP all-purpose flour
¾ cup granulated sugar
6 TBLSP cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
½ block silken tofu (about 7 ounces)
1 teaspoon vanilla extract
¼ cup water
For a Two-Layer Drizzle:
3-5 TBLSP peanut butter
2-3 TBLSP non-dairy milk
1 cup confectioner’s sugar
Follow the directions as written, although you’ll want to adjust the cooking time by a few minutes because the cakes are larger.