Oil-free Kabocha Squash & Tofu Pudding-like Cake

Name: Oil-free Kabocha Squash & Tofu Pudding-like Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Silken tofu (no need to drain); 1/4 Kabocha squash; 1 medium Egg; 30 grams Sugar; 3 to 5 packs Artificial sweetener (saccharin); 45 grams White chocolate; 1 tbsp Soy milk or milk; 1 Maple oil; 15 grams Cake flour; 15 grams Cornstarch; 20 grams Skim milk; 1 Chocolate chips, pumpkin seeds

Servings: persons

250 grams Silken tofu (no need to drain)
1/4 Kabocha squash
1 medium Egg
30 grams Sugar
3 to 5 packs Artificial sweetener (saccharin)
45 grams White chocolate
1 tbsp Soy milk or milk
1 Maple oil
15 grams Cake flour
15 grams Cornstarch
20 grams Skim milk
1 Chocolate chips, pumpkin seeds

1
Prep the ingredients.
2
Take the seeds and fibrous parts out of the kabocha squash and cut up into pieces.
3
Microwave until tender.
4
Remove the skin while it's still hot.
5
Put the white chocolate and soy milk in the same container and microwave until melted.
6
Mix the together with a whisk instead of sifting them.
7
Preheat the oven to 360F/180C.
8
If you're using a food processor, put all the ingredients except for the chocolate chips and pumpkin seeds and blend to make the cake batter.
9
I don't have a food processor, so I use a blender instead.
10
Put the tofu, kabocha squash, egg, sugar, artificial sweetener, melted white chocolate and maple oil, and the ingredients into the blender in that order.
11
Blend until smooth.
12
Line a poundcake tin with parchment paper and pour in the batter.
13
Top with chocolate chips, pumpkin seeds, or whatever you like.
14
Bake for 35 to 40 minutes at 360F/180C and it's done!
15
Let it cool first, then chill in the refrigerator overnight!
16
The cake is puffy like this when it's just out of the oven.
17
As it cools down, the center will sink.
18
See?

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 grams Silken tofu (no need to drain), 1/4 Kabocha squash, 1 medium Egg, 30 grams Sugar, and more.

Yes, Oil-free Kabocha Squash & Tofu Pudding-like Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!