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.
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 1/4 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.
Eggless Chocolate Cake Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 25 Mins | 12 Servings |
| Author | Category | Method |
| Madhuram | Cakes | Baking |
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 2 Teaspoons Baking Soda
- 3/4 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)
- 1/2 Cup Silken Tofu Pureed (I Used Nasoya Brand Silken Tofu)
- 1 Teaspoon Vanilla Extract
- 1 Packet Dr Oetker's Organic Chocolate Icing Mix
- 1/4 Cup Hot Milk/Hot Water (Heat It In The Microwave Oven For 15 Seconds)
- 1/3 Cup Soft Butter At Room Temperature (Which Is 5 Tablespoons + 1 Teaspoon)
- 1/4 Teaspoon Vanilla Extract
- A Pinch Baking Soda
- 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 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.
- 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.
- 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 1/2 cup to 3/4 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 1/2 cup of frosting.
- Finally, frost the top of the second layer.
It was slightly difficult for me, but somehow I managed to frost the entire cake. Before and while frosting the cake, I was not sure about the consistency of the frosting. Later after seeing quite a few cake pictures, I realized that my frosting was thick, so I had a hard time spreading it. I should have added more drops of water to thin it, and frosting would have been a breeze.
- 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.
- As a whole, the cake was excellent. But considering healthy eating, I would modify the recipe a bit the next time. Like reducing the sugar in the cake recipe from 2 cups to 1.5 cups. Since the frosting is also sweet enough, we don't need that much sugar in the cake. Next, reducing the quantity of oil too. Instead of 1 cup of oil, 1/2 cup can be replaced with unsweetened applesauce.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Per Serving | % Daily Value* |
| Calories 389 | |
| Total Fat 19.7g | 30% |
| Saturated Fat 2.1g | 10% |
| Trans Fat 0.1g | |
| Cholesterol 2mg | 1% |
| Sodium 417mg | 17% |
| Potassium 181mg | 5% |
| Total Carb 53.6g | 18% |
| Dietary Fiber 2.4g | 9% |
| Sugars 34.5g | |
| Protein 4.2g | |
| Vitamin A 0% - Vitamin C 0% | |
| Calcium 6% - Iron 10% | |
Hi Madura.
I baked this cake twice now and it turned out super delicious! It’s a flawless recipe. I also tried your strawberry cheese cake and everyone who tasted it couldn’t stop praising. I love cakes and you gave me the command. Now I want to bake some cup cakes for some folks back in India and send them with my in laws. Suggest what shall I bake that can last at least 3 days! I want them to taste the wonder I bake! Thanks a ton. Love your recipes.
Thanks a lot for the feedback Shivani. Most of the cupcakes without frosting and fruits in it should keep good for at least 3-5 at room temperature but the texture can get a bit sticky.
Hi, i want to know about oven. Which oven is best for baking otg or convection microwave? And please let me know about which brand oven is best?
I have never baked in a convection microwave oven, so cannot compare and tell which one is the best. I use an oven range here. Runs on electricity.
Thank you madhurama ji . me ye janna chahti hu aap baking k liye kis brand ka otg use karti he? Me bhi aapki tarah perfact baking karna chahti hu
Hi Brinda. I don’t use an OTG oven. It’s the electric range we get here. Don’t have any experience with OTG ovens.
Hi please tell me can I use butter or peanut oil instead of vegetable oil
Yes you can Geeti.
Hi I want to make the cake, I am from South Africa and don’t know what Silken Tofu Pureed (I Used Nasoya Brand Silken Tofu) is? we don’t have this here, what is it and what can I use in the place of that?
Greetings
Silken tofu is made from curdling soy milk. It’s available in stores here. You can try either unsweetened applesauce or plain yogurt instead of silken tofu.
Hii,
I love all your recipes as it turns out to be perfect.
I bake cakes in my LG convection microwave in a silicon container. But every time it happens that my cake doesnt rise properly on sides, though it is soft and moist there. I mean it comes out in bulged shape from center..i can see in your file that it should rise evenly from center as well as sides.
I hope you will assist me on this 🙂
Thanks Bharat. I have never baked in microwave convection oven. So I’m not sure if the problem is because of that and maybe you have to follow few tricks to get it right. I’m not sure if you have to adjust the temperature or baking time if baking in a microwave oven. Sorry about that.
Hi Madhuram,
I tried this recipe and it turned out well. Finally, my wish will come true, to bake a cake for my daughter on her birthday. Thanks a ton.
Regards
Thanks Preeti. 🙂
Tried the recipe for my kids birthday .came out very well Thank you .
You’re welcome Nitha.
I am in DIRE need of a recipe for a Gluten free, dairy free cake. Is there such a thing.If son please send it to me. I would be eternally grateful.
Sorry not yet Joy.
[…] recipe I looked online for a recipe that was big enough for a layered cake and found this one from egglessbaking.com to adapt. I was especially happy since the tofu it calls for was an easy candidate to substitute […]
Can you you use a different liquid instead of the coffee?
Yes plain milk will work too.
This recipe of eggless chocolate cake is delicious and moist.
My friend and I just had made it just today for the first time.
Out from scratch we just followed the steps and it turn out
so good. We didnt know what to use for tofu pureed. We search
in google to substitute the ingredient, instead we use 1 tbsp. of cornstarch and dissolve it in 1 cup of hot water. What are other ingredients to substitute for tofu pureed?
thank you. much appreciated
Thanks Joey. You can use yogurt or unsweetened applesauce too.
Hi
Thank you for the detailed recipe, very easy to follow.
What can we replace coffee with, if anything?
Thanks
You’re welcome Sital. Just plain water/milk.
Amazing recipe, best homemade eggless death by chocolate cake we ever had.
Thanks Nikita. 😀
I love this recipe! I have had to tweak it a little because of where I live but my daughter and nephew are deathly allergic to eggs and they always want birthday cakes like everyone else. I have tried all kinds of recipes and this is by far the best one I have found! I have even tried having a cake made for her and this recipe is still the best!
Wow! that’s such a lovely compliment. Thank you very much Stephanie.
I made this cake last weekend for my birthday. I threw a vegan party and none of my friends believed this was actually a vegan cake- it was unbelievably delicious! Will definitely repeat it.
I filled it up with lemon cream which added some contrast to the strong chocolate flavour.
Thank you so much for sharing!
You’re welcome Valeria. Thank you very much for the feedback.
Are there any replacements for the tofu?
You can use equal quantity of applesauce too.
awesome recipe. what can be used instead of silken tofu and soy milk? what can be used if icing mix is not available. plz reply i have to make it for my hubby’s birthday
I know I’m very late with the reply. Applesauce/yogurt might work. Any milk can be used.
I have tried baking your plain vanilla sponge cake and it has been a huge hit! Thank you for the great recipe. I want to try this chocolate cake recipe but can we use condensed milk like the vanilla cake recipe instead of silken tofu?
Thanks Jaimini. I think it might work, but you will have to reduce the quantity of sugar or else you can try substituting all purpose flour with unsweetened cocoa powder in the vanilla cake recipe.
Hi there,
Can you use buttermilk in place of the milk?
Maybe you could, but I think I would cut back on the baking soda.
This cake is amazing! So delicious and very moist! I just made it for the third time. Best chocolate cake ever!!! I frosted with a chocolate cream cheese frosting. I use 1 1/2 cups of sugar and greased and flour the pans. Very yummy 🙂
Thank you very much for the feedback Andrea.
I made this cake for my daughter’s 2nd birthday. She is allergic to eggs, so I was very happy to find your website. I was so amazed at how wonderful it turned out! This was my first ever attempt at making a homemade cake that was not a box mix. Wow! This was just fantastic and everyone loved it! Thank you!
Thank you very much Watkins. 😀
Thank you so much for this! My son is allergic to eggs and so is my mother-in-law. This cake is amazing. It tasted exactly right. It was moist and had a perfect texture. You’ve made my little boy so happy!
You’re so very welcome Sara. I’m very glad that your little boy enjoyed it.
Thanks for sharing such great recipe. One of my son is allergic to eggs and this is by far the best eggless recipe that I’ve tried so far and also the best chocolate cake as well! I made thrice already. First time made into 2 layers with chocolate ganache and the subsequent attempt were made into a single 9″ cake, baked slightly longer and frosted with strawberry cream cheese and that goes well too. This recipe is a real keeper.
Thank you for the recipe. My son is allergic to eggs, this recipe is just perfect. I’ve made this thrice and they turned out moist and delicious everytime. The first time i did 2X9″ with another chocolate ganache recipe, 2nd and 3rd I pour all batter into one pan for a single layer cake and baked slightly longer. Tried the 3rd cake with strawberry cream cheese frosting and that went well too. This is a real keeper.
Thank you very much for your feedback, Elisa. The strawberry cream cheese frosting sounds very interesting. 🙂
Madhuram,
I would really like to try this recipe. I’ve become vegan a few months ago and this looks like the perfect opportunity to prove anyone who says vegan food just can’t be delicious wrong!
So, is regular tofu the same as silken tofu? And if not, what can be used instead? We don’t get it here.
Thanks for sharing!
Silken tofu is the more soft type of tofu than firm and extra firm tofu. See if you can get at least soft tofu. Other types won’t work out.