Eggless Pound Cake Using Silken Tofu

Modified: Oct 17, 2024 by Madhuram · 61 Comments.

4.93 from 13 votes

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For the past few days (2 weeks to be exact) my baking experiments are not giving me favorable results. I really don't know what happened! So I'm thinking of taking a "baking break". But before that a recipe for eggless pound cake.

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The original recipe is from "Baking for Dummies" by Emily Nolan. The only change I made was substituting silken tofu for the eggs. The cake came out soft and tasty but was very buttery/heavy. Just one piece is enough to keep you full for the next couple of hours.Recipe

Eggless Pound Cake

Madhuram

A very easy recipe to bake an eggless pound cake using silken tofu as an egg substitute. The cake came out soft and tasty but was very buttery/heavy. Just one piece is enough to keep you full for the next couple of hours.

4.93 from 13 votes

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Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Course Cakes

Cuisine American

Servings 10 Cake Slices or ONE 9x5 Inch Loaf

Calories 274 kcal

Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

▢ 1 And ¾ Cups All-Purpose Flour
▢ ¾ Teaspoon Baking Powder
▢ ¼ Teaspoon Salt
▢ ¾ Cup Butter (At Room Temperature, 1 And ½ Sticks)
▢ ¾ Cup Sugar
▢ 3 Tablespoons Milk
▢ ¾ Cup Silken Tofu (Pureed, ¼ Cup For Each Egg Replaced)
▢ 1 And ½ Teaspoons Vanilla Extract

Instructions

Preheat the oven to 350F/180C for 15 minutes. Grease and flour and 9x5 inch loaf pan.
Sift together flour, baking powder and salt in a bowl. Set aside.
Cream together the butter and sugar using a hand mixer about 1 minute on medium speed.
Add the milk (I used 2%) and vanilla and beat well.
Add the tofu in 3 portions and mix well. Don't beat it, just mix it with a wooden spoon. In spite of not beating the tofu, once added to the creamed butter mixture it had a curdled texture. Don't worry.
Slowly add the flour, about ½ cup at a time, mixing well with the mixer on low speed until just blended. Once the flour is added to the tofu mixture you don't see any curdled tofu. The batter looks very normal and smooth.
Spread the batter in the prepared loaf pan. The batter has a semi solid consistency, so it takes some time to spread it evenly.
Bake for 60 minutes. When I did the toothpick test to check the doneness, mine came out clean exactly at 55 minutes. But once I cut it after cooling I found out that the center portion of the pound cake had not cooked completely.
Let the cake rest at least for 10 minutes before inverting it onto a cooling rack.
Transfer it to a cooling rack and it has to cool completely before you can slice it.
I left mine on a cooling rack for more than 3 hours.

My Notes

When the loaf comes out of the oven, it has a nice dome shape on the top, but as it cools the cake becomes flat.
Don't refrigerate the slices. Since it has a ton of butter, the cake sort of solidifies and you are not going to like the taste/texture.
Even though the pound cake came out well, my vote is for the Eggless Chocolate Cake and Eggless Brownies.

Taste & Texture

We couldn't taste or smell the tofu at all. The cake had the perfect amount of sweetness with a hint of vanilla flavor on the background.

Nutrition

Calories: 274kcalCarbohydrates: 33gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 203mgPotassium: 67mgFiber: 1gSugar: 16gVitamin A: 433IUVitamin D: 0.1µgCalcium: 36mgIron: 1mg

Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!

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More Eggless Cakes/Cupcakes

Ingredients Used: All-purpose Flour, baking powder, butter, Milk-Dairy, silken tofu, Sugar-White, valentines day, vanilla extract

Comments

Tried this recipe? Leave a comment and rating! Cancel reply

Sangita jain says

August 24, 2016 at 3:40 am

Please let me know if we Can use paneer instead of silken tofu for d above cake together with curd while baking cakes

Reply
- Madhuram says
  
  August 25, 2016 at 6:44 pm
  
  Paneer won't work Sangita.
  
  Reply
Satya says

July 07, 2016 at 7:02 am

Can we replace the butter in the recipe with extra virgin olive oil.

Reply
- Madhuram says
  
  July 07, 2016 at 8:25 pm
  
  Extra virgin oil should not be used for cooking/baking. It is only for salads and dipping.
  
  Reply
haasi says

December 17, 2014 at 8:38 am

Cake tasted fine but it was wet and heavy. Not cake like.

Reply
- Madhuram says
  
  December 27, 2014 at 10:43 pm
  
  Was it baked enough?
  
  Reply
puvi says

February 05, 2012 at 6:23 pm

Hi Madhuram,

I had left a comment few days ago then i asked for your advice as to which eggless cake should i be baking(since this was my 1st time baking cake from scratch) and you referred to eggless vanilla cake with condensed milk. i followed this to the T and the cake turned out well 🙂 and it tasted good. But I have 2 question. 1.Cake did not rise as much I expected, though the inside was airy and not dense. should i beat/whisk it more? or is this the right texture for this cake? 2. the cake sank a lil in the center. what do i need to do to avoid this.

Now I want to try this cake, I could not find silken tofu in the stores which i usually visit. I need to look out at different stores may be. Can i replace silken tofu with ricotta cheese?

Thanks
puvi

Reply
- Madhuram says
  
  February 05, 2012 at 7:54 pm
  
  I guess you overmixed the batter and that's why the cake didn't rise well as well as it sank quite a bit in the center. It's either that or it must be your oven. Each oven is different and some ovens reach a particular temperature quite quickly then others. My oven usually bakes quicker than the time mentioned in a recipe. So from the next time onwards check for a doneness about 3-5 minutes earlier.
  
  Regarding using ricotta cheese in this recipe, I really don't have an idea how it will work. But I do remember somebody commenting that they replaced tofu with ricotta cheese in the Blueberry Pound Cake recipe and it turned out great. So maybe you should give it a try.
  
  Reply
  - puvi says
    
    February 10, 2012 at 9:25 am
    
    Hi Madhuram,
    
    Finally found my comments, seems like was looking in other posts. Thanks for your replies.
    
    I forgot to mention that i dint have vinegar on hand, so i used 3tbsp lemon juice after seeing your reply to one of the similar querry. Could this be the reason for sink?
    
    Also i have another querry, I dont use cake tin to bake. I use round corningware oven proof dish. approximately it is 6inch in diameter. do i need to vary the temp or the baking time?
    
    Thanks
    puvi
    
    Reply
    - Madhuram says
      
      February 12, 2012 at 1:42 pm
      
      Using lemon juice instead of vinegar doesn't matter. Either high temperature or over mixing the batter or constantly opening the oven to check if the cake is done or maybe too much liquid are some of the reasons why cakes sink in the middle. The baking time does vary according to the size of the pan you use. Wider the pan lesser the baking time. For this particular recipe I would check for doneness around 35-40 minutes itself if you use the pan you have mentioned.
      
      Reply
Sree says

July 27, 2011 at 12:26 am

I was thinking of replacing the silken tofu with applesauce, do you have a recommendation on how much apple sauch instead of the silken tofu can be used?
Thanks!!

Reply
- Madhuram says
  
  July 27, 2011 at 2:06 pm
  
  You can substitute measure to measure, Sree. But I would suggest using part yogurt and part applesauce instead, like the tutti fruiti cake recipe I have here: http://www.egglesscooking.com/2011/07/06/tutti-fruiti-cake/
  
  Reply

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