nutritional information

Per Serving:

  • Calories: 319
  • Protein: 7 g
  • Total Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 55 g
  • Sodium: 229 mg
  • Fiber: 4 g

Total Chocolate Eclipse Cake

Total Chocolate Eclipse Cake

12 Servings

The rich flavor of chocolate eclipses the fact that no eggs, butter or refined sugars are used to make this dense, fudgy confection. Flaxseeds are available at natural food stores.
  • 1 ½ cups unbleached all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 2 Tbs. flaxseeds
  • ½ cup pitted dates, soaked in 1 cup hot water for 30 minutes
  • 6 oz. extra-firm silken tofu
  • 1 cup pure maple syrup or other natural liquid sweetener
  • 1 Tbs. corn oil
  • 1 ½ tsp. vanilla extract
  • 1 cup semisweet chocolate chips
  • ½ cup raw cashews
  • 6 oz. extra-firm silken tofu
  • ¼ cup pure maple syrup
  • 1 tsp. vanilla extract
  1. Preheat oven to 350°F. Grease two 9-inch round cake pans and coat with flour, tapping out excess flour.
  2. In large bowl, mix flour, cocoa, baking powder and baking soda.
  3. In food processor or blender, grind flaxseeds to fine powder. Add 1/2 cup water and process until thick and frothy, about 30 seconds. Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth. Transfer mixture to large bowl.
  4. Stir dry ingredients into wet ingredients, blending until smooth, Divide the batter evenly between prepared pans.
  5. Bake until cakes spring back when lightly pressed, 20 to 25 minutes. Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely.
  6. Make frosting: In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth. Remove from water and set aside.
  7. In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth. Add tofu, maple syrup and vanilla, and process until smooth. Add melted chocolate and process until smooth. Transfer to medium bowl and refrigerate until chilled.
  8. To frost cake, spread about 2/3 cup frosting over top of one layer. Cover with second layer and spread top and sides with remaining frosting. Cut into wedges and serve.
February 2002

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I made this cake an brought it to the VA hospital to share with my nurses . Everyone enjoyed it.. Chocolate cake without the baggage

keith stevens - 2015-01-06 18:01:13

are the dates a requirement for the recipe or can I leave them out?

Anonymous - 2011-07-15 06:20:30

I've made this cake a few times and I used soft tofu twice and firm tofu once. The soft tofu works great, super moist. A hit a my 10 year old niece's birthday party!

Lai Yin - 2010-11-06 16:39:17

Flaxseed loses it's nutritional value when cooked. It is very effective if sprinkled over already cooked meals or over salads but if you are looking to this cake for nutritional value you won't get the nutrients from the flax.

NV - 2010-06-02 16:35:49

Almond Flour is a very common substitute for baking, it works very well.

Krystal - 2010-04-18 12:54:03

Thank you Everette for the coffee tip and thank you Tracy for the soft tofu tip. It is almost impossible these days to find the extra firm silken tofu, soft silken tofu is very available. I made this cake for my daughters Bday party and I did not think that young kids would like it. they loved it! and the adults were quite sad that that the kids ate so much of it and there was not enough for second helpings. I used a quarter cup of pancake blueberry syrup because I ran out of maple syrup. chocolate and blueberries go great together and you can even use blueberries instead of the cashews for the icing if you want to. this cake is virtually eating protein in a great chocolate flavor and texture. Brilliant! very sorry, suck it up tofu haters!

Dorothy - 2010-04-02 15:10:01

Made this cake just last weekend. Great flavor! Cut back on the baking time (less than 20 minutes) if you have 9" cake pans like me. double the icing recipe if you want the standard total cake covering. the icing is so good, so why not? the only critique i would offer is that the cake may lack the dark chocolate flavor that many of us chocolate fools may love. if you're not opposed to it, add a pinch or so of finely ground dark roast coffee to the batter. that will round out the chocolate flavor nicely.

Everette White - 2010-03-30 22:41:06

I would like to bake this for my diabetic husband. We both love really moist, rich, dark and fudgy chocolate cake, but we don't want to use flour. Do you think we could use rice flour or almond flour, or even oat flour with this recipe, without hurting the taste or the finished product?

Phyllis - 2010-03-23 00:17:47 can use Stevia, which is a plant based sweetener or agave syrup which doesn't cause sugar spikes.

Kim - 2010-03-16 23:43:55

Can you use a different flour for this cake? Rice flour or almond flour? Thanks

Susannah - 2010-03-16 20:32:00

I am a diabetic so I cannot use maple syrup. What should I use instead? Thanks

Manuella - 2010-03-09 20:06:03

I don't like tofu, so is there a substitute I can use?

Anonymous - 2010-03-08 19:03:11

I accidentally bought soft tofu instead of the extra firm but the cake turned out very good. I baked it in a 9x13 cake pan and it worked fine. The cake is very moist and dense. The frosting is very sweet, actually too sweet so I eat the cake without it. I will certainly make it again.

Tracy - 2010-03-04 18:32:57

I'm actually wondering about the corn oil. With genetically modified corn everywhere you look, I try to avoid it or buy organic. But since I've never seen organic corn oil, what would be a good substitute? Canola?

Skye - 2012-01-07 15:23:49