Rich, creamy, indulgent and naturally gluten-free, this 2 ingredient cake is the vegan chocolate dessert of your dreams. If you like creamy, fudgy desserts that don’t take too long to make, this tofu chocolate cake recipe is the perfect one to try. It’s delicious, luxurious and great for all occasions!
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Lately, I’ve been using a lot of dark chocolate in my desserts, and I’ve been loving it. The rich, decadent flavors, in my opinion, are so much better than the classic chocolate we’ve all been used to.
I’m especially obsessed with my chocolate banana bread and chocolate overnight oats for breakfast, and for dessert, I love my vegan pecan turtles. But then this idea of making a simple chocolate cake struck me, and here we are!
Why You’ll Love This 2 Ingredient Cake Recipe
- No-bake recipe: It’s perfect for days when you don’t want to turn on the oven, but still put together a crowd pleaser for that little get-together you’re hosting.
- Food allergy-free: It’s dairy-free, nut-free, gluten-free, and great for anyone with any of these food allergies. It's important to note that it does have soy due to the tofu, so please keep that in mind! Also, make sure to always check that your chocolate is allergy friendly if you have allergies.
- Super easy: Making it is incredibly easy. There are no complicated steps and processes to follow. It’s just mix and pour.
- Wickedly delicious: Think of a mix between a mousse and a cheesecake. That’s what this 2 ingredient chocolate cake tastes like.
Ingredients
- Tofu: I used silken tofu here for its rich, luxurious texture. It’s honestly the best choice for this recipe, if you ask me. Silken tofu is the best for vegan desserts in particular.
- Vegan chocolate: Dark chocolate beautifully masks the flavor of tofu, and is a great choice if you really want that hit of chocolate flavor in your dessert. You can even use my homemade vegan chocolate bar here!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Topping fun: Experiment with toppings like berries (raspberries and strawberries are great!), vegan whipping cream, or some powdered sugar.
- Extra sweet: Want your silken tofu dessert to have an extra bit of sweetness? Add a dash of maple syrup or coconut sugar to the mix.
- Mocha fun: To add a hint of coffee flavor to the dessert, add half a teaspoon of espresso powder into the mix.
- Festive fun: Add a couple of drops of your favorite peppermint extract to the tofu while blitzing it to make a minty chocolate cake that’s perfect for the holidays!
How to Make a Cake With 2 Ingredients
Not a lot of prep work is needed to make this rich vegan chocolate cake. All you’ll need to do is prep your 6 inch springform pan by lining it with parchment paper and then dusting it with some cacao powder to keep the cake from sticking to the sides.
Step 1: Make the cake batter. Melt the chocolate and then add it to a high speed blender along with the drained silken tofu and blend for a few minutes until you get a mixture with a uniform consistency.
Step 2: Prep the pan. Add parchment, grease the pan, and dust it with cocoa powder to keep the cake from sticking.
Step 3: Pour time. Quickly pour the chocolate mixture into the prepared pan and refrigerate for a few hours until it sets. This should take at least an hour, if not longer.
Step 4: Set and serve. Remove the 2 ingredient chocolate cake from the pan, top with your favorite toppings, slice and serve.
Storage Directions
- Storing: Store your leftover cake in an airtight container, refrigerated for up to 3 days. I wouldn’t recommend freezing this cake, as it can start to get watery and lose its texture.
- Make Ahead of Time: You can make this 2 ingredient chocolate cake up to a day in advance, and refrigerate it. Top it only when you’re ready to serve!
Serving Suggestions
This 2 ingredient cake has become my go-to whenever I’m hosting some guests. I love sticking to simple recipes that don’t take too much time, and this one’s actually a winner there!
I like to start with my vegan bruschetta and Italian bread dipping oil, followed by some vegan wonton cups and vegan lasagna.
And to finish it all up, I serve this decadent cake and some vegan chocolate covered strawberries.
Expert Tips
- Work fast. Once you’ve mixed the chocolate and tofu mixture, work quickly and pour it into the prepared pan immediately, as the chocolate can start to harden once it comes in contact with the cold tofu.
- Let it chill. This cake needs at least an hour to set properly so be sure to plan in advance so you don't feel the need to rush.
Video
Recipe FAQs
I’ve never tried making this cake with firm tofu, so I’m not sure, but I would really recommend sticking to silken tofu because it’s so much easier to blend and get to the right consistency. Firm tofu has a completely different texture, so your cake may turn out a bit grainy rather than silky smooth.
I wouldn’t recommend it. To get that luxurious, smooth consistency, you will absolutely need to use a high-speed blender. Using a whisk might leave the cake mixture grainy.
More Delicious Vegan Desserts
2 Ingredient Chocolate Cake
Ingredients
- 8 oz silken tofu
- 12 oz vegan dark chocolate choose a high-quality chocolate that you like the taste of!
Optional Whipped Cream Topping
- ½ cup vegan heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla
Optional Toppings
- fresh raspberries
- mint leaves
- powdered sugar
- cacao powder for dusting the pan
Instructions
- Start by melting the chocolate. Microwave the chocolate in 30-second increments, stir with a fork, then repeat until the chocolate has fully melted.
- Add the melted chocolate to a high-speed blender along with the silken tofu that you have *fully* drained from the water. Blend until you get a very smooth and creamy texture.
- Immediately transfer the chocolate mixture to a springform pan (I used a 6-inch pan) that you have lined with parchment paper, gently greased, and optionally, dusted with cacao powder (so that the cake doesn't stick to the pan).
- Note: Try and quickly transfer the cake to the pan because the coldness of the tofu will harden the melted chocolate quickly.
- Refrigerate the cake for at least an hour, until the chocolate has fully hardened.
- If you want to add the topping, use a stand mixer to whip the vegan heavy whipping cream on high speed until stiff peaks are formed. Add the sugar and vanilla and whip those in.
- Top the cake with the whipping cream, fresh raspberries, and mint leaves, and enjoy!
Notes
- Work fast. Once you’ve mixed the chocolate and tofu mixture, work quickly and pour it into the prepared pan immediately, as the chocolate can start to harden once it comes in contact with the cold tofu.
- Let it chill. This cake needs at least an hour to set properly so be sure to plan in advance so you don't feel the need to rush.
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