My son turned 3 yesterday. For his birthday, I wanted to bake an eggless chocolate cake with frosting and all. Earlier, I baked an eggless carrot cake and also a chocolate cake without eggs, using soy milk.
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This eggless chocolate cake was way before I started the blog, and for some reason, I did not save the recipe. It had a soy milk ganache for the frosting and came out very well. I wish I had saved the recipe.
I wanted to bake a layered chocolate cake because he loves it and was going through various resources to find a good chocolate cake recipe without eggs.
I bought the EnerG egg replacer from the grocery store earlier this month. I thought I would buy a ready-made cake mix from the store, use the egg replacer instead of the eggs, and bake the cake.
Then only I found that EnerG does not give desired results with store-bought mixes. So I dropped that idea.
I have read in many books/sites that tofu is a good egg substitute in baked goods. I also had silken tofu sitting in the refrigerator and decided to use it to make the cake.
Some of the chocolate cake recipes I was looking for had a minimum of 3 eggs. Then I found a recipe that required only 2 eggs in my "Baking for Dummies" book.
I proceeded with that recipe and used pureed tofu instead of eggs. The rule is adding ¼ cup of tofu per egg to be replaced.
This was the first time I was baking a layered chocolate cake without eggs and also using tofu as an egg substitute in a cake recipe.
Even though I proceeded with the recipe, I was skeptical about the taste and texture until I cut the cake on Sunday and tasted it.
I baked the cake on Saturday, let it cool off until Sunday afternoon, and then frosted it. I was more anxious than my son to taste the cake.
We also talked about running to the grocery store on Sunday evening to buy a ready-made cake if this one flops.
But I need not have worried so much after all! The eggless chocolate cake turned out so moist, and together with the icing, it was no different than the usual cakes.
We did not taste/smell the tofu at all. More than anything, I was so happy that my son liked the cake very much.
Why this recipe works?
This eggless chocolate cake is a dream come true for chocolate lovers. It’s moist, rich, and has an incredibly tender crumb that melts in your mouth. The deep chocolate flavor is perfectly balanced, making it hard to believe there are no eggs involved! This cake is sure to satisfy your sweet tooth with its decadent taste and flawless texture.
What makes it work so well? The secret lies in silken tofu. It’s an excellent egg substitute, providing the moisture and binding needed for a dense, fudgy texture. Silken tofu is neutral in taste, allowing the rich cocoa to take center stage while ensuring the cake stays soft and tender.
Vegetable oil further boosts the moisture, ensuring that the cake stays soft, even days after baking. Unlike butter, oil keeps the cake rich and melt-in-your-mouth without drying out.
Baking soda and baking powder are key for giving the cake its perfect rise and airy texture. Together, they ensure that the cake rises evenly and stays light, even without eggs.
For an extra depth of flavor, high-quality cocoa powder is a must. Paired with hot coffee, the chocolate flavor intensifies, making every bite more indulgent without overpowering sweetness.
Best of all, this recipe is wonderfully simple. You only need a bowl and a whisk—no fancy equipment required. Minimal cleanup, maximum results!
This recipe has been a no-fail favorite since I first baked it in 2008, and countless readers have enjoyed it ever since. If you're looking for the best eggless chocolate cake, give this one a try—you won’t be disappointed!
Ingredients
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 2 Teaspoons Baking Soda
- ¾ Cup Unsweetened Cocoa Powder
- 2 Cups Granulated Sugar (See My Notes)
- 1 Cup Vegetable Oil (I Used Canola Oil)
- 1 Cup Hot Coffee (I Mixed 1.25 Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
- 1 Cup Milk (I Used 2% Milk)
- ½ Cup Silken Tofu Pureed (I Used Nasoya Brand Silken Tofu)
- 1 Teaspoon Vanilla Extract
- 1 Packet Dr Oetker's Organic Chocolate Icing Mix
- ¼ Cup Hot Milk/Hot Water (Heat It In The Microwave Oven For 15 Seconds)
- ⅓ Cup Soft Butter At Room Temperature (Which is 5 Tablespoons + 1 Teaspoon)
- ¼ Teaspoon Vanilla Extract
- A Pinch Baking Soda
Cake Preparation
Here are the step-by-step instructions on making this simple and delicious egg-free chocolate cake from scratch:
13. Bake this cake for 25 to 30 minutes until a wooden toothpick inserted into the center of the cake comes out clean.
Frosting Recipe
Here are the step-by-step instructions on making the frosting from scratch and the cake decorations.
Sift the mix. Add the melted butter, hot milk, vanilla, and baking soda. (I read in the same book that adding a pinch of baking soda to icings prevents hardening and cracking, so icing stays moist)
Frosting the Cake
First, I placed the bottom layer upside down so the rounded side (top of the cake would be on the serving plate). If you have a dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.
Cake Decoration
Readers Feedback
Giovanna says: ⭐⭐⭐⭐⭐
This recipe is amazing. I have been using this recipe for the last 7+ years for all my friends cakes/cupcakes. Her son has a ton of allergies including eggs, nuts, & soy. I replace the tofu with plain unsweetened apple sauce and use oat milk instead of regular milk and use canola oil. For icing I use just a basic buttercream icing recipe replacing the butter with the earth balance soy free butter. They absolutely love this cake when I make it. I make all of their birthday cakes and such since he has never had a reaction after making it the first time. (I did so much research on products i could use with out causing allergen risks)
Christine Renwick says: ⭐⭐⭐⭐⭐
This I started making when my friends daughter (who had an egg allergy), never had had a birthday cake. It was such a success. It has been my only chocolate cake recipe used ever since. My daughter (22) asked me to make this for her birthday next week. I could not find the recipe anywhere. You can imagine my delight in finding it again online after all this time.
I do find the cake a little fragile but letting it cool completely in fridge overnight and using slightly softer frosting does the trick.
Thankyou Madhuram for my go to chocolate cake recipe that I have used for the last 11 years.
AmaiMwana says: ⭐⭐⭐⭐⭐
Hello Madhuram, I have been using this recipe of your for more than5 years now, as I posted a comment on here 8n 2017. It is my go to recipe and the only cake my son wants even @ 19. Having an egg allergy I have tried different recipes but he has flat out told me the only cake he wants is your recipe. Whenever I am asked for a chocolate cake recipe, I share yours. Thank you once again. Absolutely love it.
Kathleen says: ⭐⭐⭐⭐⭐
Change the title to BEST CHOCOLATE CAKE RECIPE PERIOD
I tried this recipe because one of the kids in my son's class has an egg allergy. Thank you little Vincent. For years I have been proud of my chocolate cake. I would make it the night before so it would be super moist. Not necessary with this recipe. I was never satisfied with my cupcakes though. They were never moist enough. THESE CUPCAKES WERE AMAZING!!!!!
I used store brand firm tofu. I'm trading my Hershey's Perfect Chocolate Cake Recipe for this one. Sorry Hershey's, but you've been outdone.
Recipe FAQs
I first baked and blogged about this eggless chocolate cake in 2008. It’s been 16 years now, and over the years, I’ve received so many questions from readers. This FAQ section is a result of carefully curated reviews and feedback, providing an exhaustive list of questions to ensure your baking experience is as smooth as possible. Please feel free to leave a comment if you have any other questions, and I will try to answer to the best of my knowledge.
You can use cake flour if you’d like a lighter texture, but you may need to increase the amount slightly since cake flour is lighter than all-purpose. For self-rising flour, it's not recommended unless you adjust the other leavening agents in the recipe (baking soda and baking powder), as self-rising flour already contains leavening.
Yes, you can easily make this cake vegan! The only dairy ingredient in the cake is 1 cup of milk, which can be replaced with any non-dairy milk of your choice, such as almond, soy, or oat milk. For the frosting, simply swap the butter with a vegan butter alternative and double-check that your frosting mix doesn’t contain any dairy ingredients. You can also explore some of the vegan frosting recipes I’ve shared for a fully vegan cake!
Yes, you can! Simply substitute the regular flour with an all-purpose gluten-free baking mix, which works measure for measure. Although I haven’t tested it specifically with this cake recipe, I’ve had great success using gluten-free mixes in muffin and cookie recipes. To be sure, you could halve the recipe and bake a single-layer cake as a test. This way, you can see how it turns out and adjust as needed before baking the full recipe.
Yes, you can make this cake soy-free by using a different egg substitute in place of silken tofu. While I haven’t personally tried other substitutes in this recipe, many reviewers have had success using unsweetened applesauce. One reader even mentioned that they skipped the tofu entirely, and the cake still turned out great! Another option could be to use an equal measure of yogurt, which should also work well.
I’ve only tested this recipe with granulated white sugar, but brown sugar should work just as well, adding a slightly richer flavor. I haven’t experimented with artificial sweeteners, but if you’re using a liquid sweetener like maple syrup, you’ll need to adjust the amount of other liquids in the recipe to maintain the right consistency. Start by reducing the liquid ingredients slightly to balance it out.
Yes, you can! The coffee isn't mandatory. Simply replace it with a cup of water. Coffee is typically used to enhance the chocolate flavor, but I haven’t done a side-by-side comparison to see how much of a difference it makes. Either way, your cake will still turn out delicious!
Yes, you can! Feel free to add up to a cup of chocolate chips, nuts, or other mix-ins to the batter. There’s no need to adjust the measurements for the other ingredients—just stir them in and bake as usual for a delicious twist!
Yes, of course! Line a muffin tin with paper liners and lightly grease them with non-stick cooking spray. Spoon about ⅓ cup of batter into each liner and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Enjoy your eggless chocolate cupcakes!
No worries! You can use any other frosting mix of your choice. Alternatively, you can try one of the homemade frosting recipes from the blog for a delicious, from-scratch option.
Yes, this cake tastes great even without frosting! You can simply dust it with powdered sugar or top it with fresh fruits like berries for a lighter option. A slice of this cake with some whipped topping and fresh fruits also makes for a delicious, simple dessert. The rich chocolate flavor and moist texture stand on their own, making it perfect as a snack or quick treat.
You can bake this cake a day or two in advance. Once cooled, wrap it tightly in plastic wrap to keep it fresh. If you're planning to frost it later, store the unfrosted cake layers at room temperature for up to two days. For longer storage, refrigerate for up to 5 days or freeze it for up to 3 months—just be sure to thaw it completely before frosting or serving. While I haven’t personally frozen this cake, this is the general procedure for freezing cakes.
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Recipe
Eggless Chocolate Cake
Ingredients
Cake Ingredients:
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 2 Teaspoons Baking Soda
- ¾ Cup Unsweetened Cocoa Powder
- 2 Cups Granulated Sugar (See My Notes)
- 1 Cup Vegetable Oil (I Used Canola Oil)
- 1 Cup Hot Coffee (I Mixed 1.25 Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
- 1 Cup Milk (I Used 2% Milk)
- ½ Cup Silken Tofu Pureed (I Used Nasoya Brand Silken Tofu)
- 1 Teaspoon Vanilla Extract
Frosting Ingredients:
- 1 Packet Dr Oetker's Organic Chocolate Icing Mix
- ¼ Cup Hot Milk/Hot Water (Heat It In The Microwave Oven For 15 Seconds)
- ⅓ Cup Soft Butter At Room Temperature (Which Is 5 Tablespoons + 1 Teaspoon)
- ¼ Teaspoon Vanilla Extract
- A Pinch Baking Soda
Instructions
Cake Preparation:
- Preheat the oven to 325F (160C) for 15 minutes.
- Grease and flour (I used cocoa powder to flour the base of the pan because it's a chocolate cake) two 9-inch cake pans.
- Sift the flour, salt, baking powder, baking soda, cocoa, and sugar into a large mixing bowl. Make a well.
- Add the canola oil. Then add the hot coffee decoction. Add milk.
- Add the pureed tofu. (Remove the silken tofu from the packet using a spoon, add it to the blender, and puree it to a creamy mixture)
- And a few drops of vanilla essence.
- With an electric mixer, beat at medium speed for 2-3 minutes. (At first, I did not use the hand mixer to combine the batter because I remembered reading somewhere that while using egg substitutes, in this case, tofu, beating the batter is not recommended, and I was so worried to see such a diluted batter and it was also having a lot of small lumps. So anyhow, I decided to use my hand mixer to get rid of the lumps, but still, the batter was considerably thin).
- Pour the batter evenly into both 9-inch cake pans. (or fill the 6 muffin cups halfway with batter and divide the remaining batter between both 8-inch pans).
- Bake this cake for 25 to 30 minutes until a wooden toothpick inserted into the center of the cake comes out clean. (Check the cupcakes after 15 minutes). I placed 1 pan on the middle shelf and then another on the bottom shelf set the timer for 25 minutes, and switched the pans around 12 minutes. Switching the pan means moving the pan from the middle shelf to the bottom and the bottom shelf pan to the top. This is done to ensure the even baking of both cakes. One of my make was done exactly at 25 minutes, and the other one took 30 minutes.
- Let the cakes cool completely before removing them from the pans. The time mentioned in the original recipe was 15 minutes, so I tried to transfer the cake to a wire rack after 20 minutes, which was a little messy. So I left the other cake in the pan for quite some time. Maybe after an hour, I touched the bottom of that pan and found that it had cooled completely, so I transferred it to the wire rack.
- The cake should cool completely on the wire rack before frosting. I baked the cakes on Saturday and frosted them on Sunday. I left it on the kitchen counter and covered it with a bamboo basket. You could also refrigerate the cake to cool it off.
Frosting Procedure:
- Sift the mix.
- Add the melted butter, hot milk, vanilla, and baking soda. (I read in the same book that adding a pinch of baking soda to icings prevents hardening and cracking, so icing stays moist)
- Beat the mix using a hand mixer at medium-high speed. Add a few drops of water/milk if required.
Frosting the cake:
- This was my first experience frosting an eggless chocolate cake, so I followed the steps in the book.
- First, I placed the bottom layer upside down so the rounded side (top of the cake would be on the serving plate). If you have a dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.
- Spread about ½ cup to ¾ cup of frosting on top of the bottom layer. Don't use hard strokes; spread it gently using an offset metal spatula or plastic spatula.
- Place the second layer on the first, cut, or domed side up.
- Frost the sides of the cake first with another ½ cup of frosting.
- Finally, frost the top of the second layer.
Decorating the Eggless Chocolate Cake:
- As you all know, the options are endless. Being the rookie I am, and because my son loves M&M's, I used them to line the cake. I also used the ready-made Cake Mate decorating pens in the grocery store in the baking aisle to write birthday messages and draw some flowers.
Anu says
Hi,
Can I replace the sugar with "sugarfree"? Will the outcome be the same? Thanks so much!
Madhuram says
I have not baked with sugar alternatives, Anu. Have you used it in baking? If it works for other recipes, it should for this one too.
Sumithra says
I made this cake for my son's 2nd birthday party and it turned out excellent. I used a different frosting recipe though. Everyone liked it and came for seconds but what took the cake was my elder daughter asking me for more and describing it as "super delicious"(she was skeptical about this and said we should buy another cake from outside too :D) Thank you so much for the recipe.
I would like to add that the pictures for each step really helped, especially the one showing the consistency of the final batter, as this is the first time I am baking a cake (I have tried making cupcakes). It would really help if you could add such pictures to your other recipes as well.
Also, another request would be for tips/pics on frosting as I could not get more than one layer of it for the filling in between. It just kept getting cornered while tried making it thicker with a second coat, and so I left it with a thin filling.
Madhuram says
Thanks for the detailed feedback, Sumithra. Step-by-step pictures takes a lot of time, so I don't think I will be doing it for all recipes. Sorry about it, Sumithra. Check out the other cake recipes in the cake decoration series and you will get an idea how much frosting you need in general for a layered cake.
David says
Made this for my gf as she is allergic to egg. Very good and much better than any store bought cake, it was lush, like the mucky cake in that film Matilda, I felt like the fat kid in Matilda lol
Highly recommended
Madhuram says
Thanks David.
angela bentley says
here is a wonderful cake recipe that does not call for eggs
screwball cake
2 cups white sugar
3 cups all purpose flour
2/3 cup cocoa powder(unsweetened)
2 tsp baking soda
1 tsp salt
2tsp vannila
2tsp white distilled vinagar
1 cup canola oil
2 cups water
mix all ingredients in a bowl, mix til smooth.bake at 350* for 30-45 minutes. mix 1/2 cup peanut butter with your traditional chocolate icing. decorate as you normally would. delicious!
Madhuram says
Thanks Angella. I too have that recipe here: Whacky Vegan Chocolate Cake
Kanika says
Hi,
loved ur recipe i made this cake, but the only thing that didn't go well was it was a little dry ,pls suggest wat should i do to make it more soft
Madhuram says
Hi Kanika, I'm guessing that you would have baked it longer than required because there is no other way that this cake would turn out dry. It has a lot of liquid ingredients making it very moist. Actually some of the readers ask me what has to be done to make it less moist.
Mar says
Hello! I really want to try this recipe but can i use the ener g eggreplacer in plance of the tofu?? And how much should i use?
Thanks!
Madhuram says
Try 2 teaspoons of Ener-G with 6 tablespoons water.
reema says
I made this cake it rised and then after taking it out it fall. Once again I made it but it din't rise.It's not spongy what's wrong?
Madhuram says
Cakes usually sink when there is too much batter in the pan or when it is over baked. What size pans and how many pans did you use to bake this cake?
suja says
Hi madhuram, can I first bake this cake in one pan and then cut it in between, apply frosting to make it a layered cake?
Madhuram says
Yes, you can do that if you use a bigger pan like a 13x9 inch pan.
Payal says
Thanks a lot Madhuran for all ur afford .. Will try 2 tier cake..
Madhuram says
No problem Payal. Check http://www.cakecentral.com for further details.
Payal says
Hi madhuram sorry to bother u again , i hav to make this cake for birthday for 20-25 people..I want to make round cake bocoz of the design i hav to make..
What do u suggest..
Madhuram says
That's okay Payal. I think you will have to get a bigger pan. I Googled and found that a 10 inch pan would serve 16-18 servings. So to serve 20-25 guests, you could either try a 12 inch round pan or a tiered cake with an 8 inch or 6 inch pan on a 12 inch cake.
Payal says
Hi madhuram, can i bake this in one 10 inches tin becoz i dont hav 2 nine inches tin
Madhuram says
It won't work Payal. The cake would rise, but start sinking. Otherwise use a 9x13 inch pan or bake it as cupcakes.
Payal says
Hi madhuram , i made this cakes so many times its always hit .. Superb recipe .. Thanks a lot.. I hav to make this cake for 20 -25 persons .. Will this proportion be enough or shd i double the recipe..
Madhuram says
It depends how thin or thick you slice the cake. At the most you can feed 15 people with this recipe. But if you bake it in a 9x13 inch rectangle pan you can manage to get about 24 small squares but nobody can for seconds. So it's better to double the recipe and bake it as cupcakes, because I'm guessing that you won't be having a bigger pan.
christine says
Finally a great recipe for vegan chocolate cake!!! thank you for this wonderful recipe!!
I made the cake without the frosting, and coffee (which I replaced with soy milk). I got mixed up with the 'cups' (am french and use grams instead) . so I put 1 cup of silk tofu instead of 1/2, and put 2 cups of oil (!) so was afraid it would go wrong!! but it didn't, the texture is marvelous!!
But I have to say that it is not enough sweet for me (maybe because i did not use the frosting) so next time, i'll had more sugar...
Madhuram says
Thanks Christine.
chalinie says
Hi! After reading most of the comments on this recipe, I can't wait to bake this chocolatecake. I must say I have bad experiences with making eggless chocolatecake. It was never moisy and with good chocolate flavour. Can you tell about this recipe that it has a good chocolate flavour? Like.. without the frosting. Just the cake flavour
Hope to hear from you soon!
Madhuram says
It does have a good chocolate flavor even without the frosting.
Sarbjeet Kaur says
Hello Madhuram
I made an eggless white cake for my niece.It comes out really good. Your recipe is awesome. I searched alot but yours is the best one. My daughters birthday is coming and everybody wants chocolate eggless cake.Please give the recipe to that. That would be great. I like your cooking.You are the best cook. Im your biggest fan. Sarbjeet kaur.
Madhuram says
Thank you very much for your generous compliments, Sarbjeet. You can find a lot of eggless chocolate cake recipes in this page: http://www.egglesscooking.com/eggless-baking-recipes/eggless-cake-recipes/
Christina McLeod says
What could I replaced the tofu with? There's a soy allergy in my daughters class.
Madhuram says
You can try yogurt instead if dairy is okay. I tried it in the same recipe though halving it in this Eggless Chocolate Bottle Gourd Cake Using Yogurt with Ovaltine Frosting recipe.
Bavana says
Hi madhuram, I have tried many of your cupcakes and thank you for all the posts because I was searching the web for no egg and no butter baking recipes and I found your blog very interesting and I owe you this big thanks as I learnt baking from this website. I would like to request you to mention the measurements in grams which would be very helpful for me. Thank you once again.
Madhuram says
You're most welcome Bavana. Thank you for your heartfelt comment. I'll try to include the measurements in grams in future.
Jay says
Hi Madhuram,
How many cupcakes will this recipe make? Also, can I do the frosting and leave it in room temperature for consuming the next day?
Thanks
Madhuram says
I'm guessing 10-12 cupcakes. You should be fine doing the frosting a day ahead and leaving it at room temperature.
verda says
I do not want to use salt and coffee. Do i need to change the recipe if i am not using salt and coffee?
Thanks.
Madhuram says
Both salt and coffee is added to enhance the flavor of the cake but you should be fine without it. No need to make any changes to the recipe.
Kali says
This cake recipe turned out AMAZING!! I have never used tofu like this before but WOW it came out SO moist & tastes really good just like a proper cake should. It was all gone the same day I made it & three people have asked me for the recipe so I passed on the link 🙂 Thank you SO much xo
Madhuram says
You're welcome Kali. Could you rate the recipe?