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:
1. Sift the flour, salt, baking powder, baking soda in a large bowl.
2. Add Cocoa Powder.
3. Add Sugar to the mix.
4. After mixing them, make a well.
5. Add Canola oil into the well.
6. Add the hot coffee decoction.
7. Add milk to the mix.
8. 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)
9. Add a few drops of Vanilla Essence.
10. With an electric mixer, beat at medium speed for 2-3 minutes.
11. Sprinkle cocoa powder onto the cake pan.
12. Pour the batter evenly into both 9-inch cake pans.
13. Bake this cake for 25 to 30 minutes until a wooden toothpick inserted into the center of the cake comes out clean.
14. Let the cakes cool completely before removing them from the pans.
15. The cake should cool completely on the wire rack before frosting.
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)
Beat the mix using a hand mixer at medium-high speed. Add a few drops of water/milk if required.
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.
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.
Complete the frosting of bottom layer on all sides.
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.
Cake Decoration
The options are endless. 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.
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.
J. Watkins says
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!
Madhuram says
Thank you very much Watkins. 😀
Sara says
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!
Madhuram says
You're so very welcome Sara. I'm very glad that your little boy enjoyed it.
Elisa says
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.
Elisa says
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.
Madhuram says
Thank you very much for your feedback, Elisa. The strawberry cream cheese frosting sounds very interesting. 🙂
Valeria says
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!
Madhuram says
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.
Neha Jain says
Hi Madhuram,
It seems like a great recipe. Will definitely try it soon. Just wanted to ask, that as Satya has written we can use curd instead of silken tofu. Can you please guide as to how much curd I should use to substitute tofu. We don't get silken tofu here, that is why I would need the substitution.
Thanks,
Neha
Madhuram says
You can use the same amount of curd as silken tofu, which will be 1/2 cup. Hope this helps.
Madhuram says
You can use the same amount of curd as of tofu.
Marlene Chapellaz says
It continues to fall after cooking. What am I doing wrong. Looks good in the oven but deflates as it cools to about 1/2 height.
Madhuram says
I think there should be something wrong with the oven temperature. Did you open the oven in between? If I remember right, this is the first time that somebody has not got this recipe right.
Andrea says
Be sure your baking powder and baking soda are not too old. I never open the oven until the cakes are done.
vaidehi says
Hi can you help me make this below recipe eggless.. I tried it with egg as is and I got it in 2 min in microwave but was little dry.
1 cup all-purpose flour, sifted
1 cup granulated sugar
1/2 cup high quality cocoa powder
1 teaspoon baking powder
1 egg
3/4 cup whole milk
3/4 cup vegetable oil
Combine all ingredients and mix until just combined do not over mix
Divide between four mugs
One at a time, microwave on high for 2 1/2-3 minutes, until cake rises
above the mug
Let cool for 2 minutes and garnish with desired toppings
Tip: Make vanilla mug cakes by substituting 1 teaspoon of vanilla extract
for the cocoa powder.
Madhuram says
You can use 1/4 cup yogurt instead of the egg.
vijayalakshmi says
Awesome recipe. Baked today for my sons bday. Thank you.
Madhuram says
You're welcome Vijayalakshmi.
Pavithra Ravi says
This is a wonderful recipe. Thank you so very much. I just made this cake and its still warm, yet so succulent, that most of it is in my husband's and my tummy.
Madhuram says
Haa..haa..you're welcome and thank you for the feedback Pavithra.
Satya says
Hi,
I made this cake many many times. Every time, it is perfect and finishes very fast..so moist and so good. All my friends love this - some of them made it and they had good results too. What I love about it is its very simple to put together but tastes awesome.
Last week a friend had her kids birthday party for 25 people.. she wanted to make a big cake. I gave her the link to the website and told her she could make two cakes of the recipe and join before icing. But since she had not much time and could not do it in two batches, she baked it as one..it took 45 minutes but she said " It was soooo good and soo soft" She iced it herself and her guests polished it all off !
Oh and we always use curd instead of tofu since we dont get tofu here.. or if we do its very expensive. But even with curd the results are excellent.
Madhuram says
Thank you so much Satya for the detailed feedback.
Khushbu says
Hey do we need to use the oil if we are using tofu in cake recipe? I read somewhere that tofu is a replacer of egg and butter. So was just wondering.
And also in one of the cake recipe, it was using whole block of tofu and only 3 TBsp of oil where as here it says 1 cup of oil. So is that fine?
cheesentoast says
Thank you for this! My poor egg allergic baby has never been able to have cake before and this was so good. I'd have never guessed it wasn't a "regular" cake. My mother-in-law is also allergic to eggs so I was able to make two people very happy. This worked beautifully.
Madhuram says
You're very welcome. I'm very glad that they were able to enjoy the cake.
preet says
What can i use instead of tofu? Want to try this.
Madhuram says
You could try unsweetened applesauce, but I cannot guarantee if the texture will come right.
Shivani says
Madhuram
Thank you so much for the amazing recipe. This cake has become my family's all time favorite and I have been baking this one on every special occasion( son's or hubby's Bday) and time is come out delicious. I do replace portion of milk with fresh Orange juice and add a little Orange zest. This makes it more like chocolate and orange cake with some nuts and Chocolate chips .
Madhuram says
You're very welcome Shivani. That's a nice idea to use orange juice and zest.
Barbara says
My boyfriend and I searched for days to find a vegan cake to make for our anniversary, we absolutely love this recipe, we make it vegan but he rest of our families eat it as well. We've been making it for 4 consecutive years 🙂
I must admit we have made it a couple of times for our birthdays as well. So thank you so much for sharing! 🙂
Madhuram says
Wow! thank you very much Barbara. You have made my day. I'm so glad that it's being received well with your family.
Mitsuki says
Finally!!! I found a great easy recipe 🙂 Thank you for sharing!!!
Madhuram says
You're very welcome Mitsuki.
Aytza says
Was in search for an eggless cake as my husband's niece can never eat cake at the birthday party's due to this allergy, but wanted something that was tasty as well since I only wanted to have 1 cake. No one noticed the difference! It was devoured. The only way people knew it was eggless was when my husband asked people if they liked the tofu. I followed the recommendation of reducing the sugar and used a chocolate buttercream frosting instead of the one posted. My husband's niece was so excited to finally be able to eat the cake.
Madhuram says
That's great Aytza. Thanks for trying the recipe and for the detailed feedback.
Aytza says
Was in search for an eggless cake as my husband's niece can never eat cake at the birthday party's due to this allergy, but wanted something that was tasty as well since I only wanted to have 1 cake. No one noticed the difference! It was devoured. The only way people knew it was eggless was when my husband aked people if they liked the tofu. I followed the recommendation of reducing the sugar and used a chocolate buttercream frosting instead of the one posted. My husband's niece was so excited to finally be able to eat the cake.
Manju says
Thankyou for this delicious recipe.i tried this for my daughters birthday and it turned out nicely except my icing was a bit loose.i have tried many eggless cakes but this seems to be really moist and tasty,
Madhuram says
Thank you very much Manju.