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Chocolate Almond Crumb Coffee Cake
Chocolate Almond Crumb Coffee Cake

Chocolate Almond Crumb Coffee Cake

YIELD: 8-10 slices

Rich chocolate, warm coffee notes, and sweet almond flavor come together beautifully in this decadent Chocolate Almond Crumb Coffee Cake. Made with Mori-Nu Asian Dessert Tofu Almond Jelly Inspired Flavor, the cake bakes up exceptionally moist and tender with a delicate almond aroma woven throughout every bite. This coffee cake delivers all the indulgence of a classic café-style dessert with a uniquely smooth and luscious texture. Perfect for brunch, afternoon coffee, or dessert!

INGREDIENTS


CAKE

  • 1 package (11.1 oz) Mori-Nu Asian Dessert Tofu Almond Jelly Inspired Flavor

  • 1 ½ cups all-purpose flour

  • ½ cup cocoa powder

  • ¼ cup cornstarch

  • 1 ¼ cup granulated sugar

  • ½ cup neutral oil

  • 1 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 cup almond milk, room temperature

  • 2 tsp instant coffee granules

  • 1 tsp almond extract


ALMOND CRUMB TOPPING

  • ½ cup all-purpose flour

  • ¼ cup granulated sugar

  • ¼ cup brown sugar

  • 4 Tbsp butter (or vegan butter), melted

  • ¼ cup sliced almonds, lightly chopped


GLAZE

  • 1 package (11.1 oz) Mori-Nu Silken Asian Dessert Tofu

  • ⅔ cup powdered sugar

  • 2 Tbsp cocoa powder

  • 3-6 tbsp almond milk, for thinning


GARNISH

  • Powdered sugar

  • Sliced almonds

INSTRUCTIONS


  1. Preheat the oven to 350° F, grease and line a 10-inch round baking pan (or two loaf pans).

  2. In a food processor, blend the Mori-Nu Asian Dessert Tofu Almond Jelly Inspired Flavor, neutral oil, and sugar until completely smooth.

  3. In a large mixing bowl, add the blended Mori-Nu Asian Dessert Tofu Almond Jelly Inspired Flavor mixture, almond extract, coffee, and almond milk. Mix well until combined and smooth.

  4. In a separate bowl: mix all-purpose flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.

  5. Gently whisk the dry ingredients mix into the wet ingredients until combined.

  6. Make the Almond Crumb: Mix flour, brown sugar, granulated sugar, almonds, and melted butter until a crumbly texture forms.

  7. Pour the cake batter into the prepared baking pan and sprinkle the almond crumb evenly over the top.

  8. Bake for 45-50 minutes or until an inserted toothpick inserted comes out clean.

  9. Make the glaze: Blend silken tofu, powdered sugar, cocoa powder, and 3 tbsp of almond milk. Add more almond milk as needed until the mixture is smooth and pourable.

  10. Allow the cake to cool, dust with powdered sugar, and drizzle the chocolate glaze on top. Garnish with additional sliced almonds and enjoy!

TIPS


  • Bake at an even, moderate temperature (350° F) – Don’t open the oven early, this allows the cake to rise properly without burning or sinking.

  • Let the cake cool slightly before adding the glaze, the glaze will set better if the cake isn’t piping hot.

  • Whisk the dry ingredients gently. Fold the ingredients into the batter instead of whisking vigorously – overmixing can lead to a dense cake.

PRODUCTS USED FOR THE RECIPE

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