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.
Jump to:
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.
If you tried this Eggless Chocolate Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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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.
Jill says
About how many will this cake serve?
Sorry Jill, I don't remember exactly. It's a regular 9-inch layer cake, so maybe 12-14 slices?
Heather says
Thank you, thank you, thank you!!!!!! This was amazing. One of the best cakes I have ever had!
You are most welcome Heather.
geetha says
An awesome recipe - didnt need too much mixing. Baked in a normal microwave (not convection) for 5 minutes and the taste was out of the world. I used 2 eggs.
That's great to know Geetha. Thanks for trying the recipe.
Lisa says
I made this cake over the weekend as a trial run for my son's birthday (he has an egg allergy). It came out awesome. I have made several eggless baked goods and some are good but have a different texture than cakes with egg. You cannot tell the difference at all with this recipe. I can't wait to try your other recipes.
Lisa, thank you very much for trying this recipe and for the feedback. Happy birthday wishes to your son.
Valli says
Hello Madhuram,
I have been following your site for a while now, but for the first time I am leaving a comment. I made this cake today, for a friend who doesnt eat eggs. We do eat eggs but I like to see eggless recipes - especially cakes, since I have a number of friends who don't. The cake I made exactly according to your recipe, only I halved it since I had a smaller pan, and I was also cooking it in the microwave. Yes, I don't have an oven.. 🙂 The cake came out really well, moist and oh - so - melt in the mouth... My friend loved it. Seeing the comments above, someone wanted to know how to do it in the microwave.. so I thought I would let you know my experience. I made even the halved recipe in two sittings.. I mean, I divided the cake batter into two small pans. The first one, I timed it at 2.30 minutes, and made the mistake of taking it out of the microwave, and not letting it stand ... cakes need standing time in the microwave, but I wanted to pop in the second one. So the first one, it was a little uncooked in the centre. I just cut it out and used the rest.. it was still yummy ! Second one, I was more careful, timed it at 2.30 minutes, but left it in the microwave for 10 minutes. It came out perfect. This I took to my friend .. did not ice it, just dusted it with icing sugar. ( she is very health conscious 😀 So I am guessing that if someone did the recipe as you gave it, may be the time would be some where between 3 to 5 minutes according to the microwave, as the batter would be double.
Thank you so much for the wonderful recipe, its a keeper ! I should try other recipes soon..
Valli, thank you very much for the detailed feedback and for the tips too bake in a microwave oven. It will be really helpful to a lot of people. Valli I have also halved the recipe and made some other changes to make it healthy and low in fat. Check it out here.
Nidhi says
Hi Madhu,
Thanks for your responses. And yea your right i should try single layer first and then go for 2 layers. I will now prepare the cake as per measurements in the revised recipe.As mentioned earlier I have tried Eggless chocolate cake in the mw oven and it came out good, i did not take pictures else would have shared with u. And I had used the auto cook option on the mw panel to bake the cake. MW oven first pre-heated and then I placed the pan with the batter. It took approx 30 minutes to bake. I have mentioned the ingredients for your reference:
1 cup maida
2 big spoon cocoa powder
cup curd
cup fresh malai or white butter
cup sugar (its gud to blend it in the mixer first)
1 tea spoon baking powder
tea spoon bi-carbonate soda
2-3 spoon milk
If this could be baked I hope even your recipe works fine.
I am slightly apprehensive about this recipe but i really wanna try and will do so this weekend and will post my feedback..hopefully it turns out to be good. And when I will buy the 9 inch baking dish i will check with the shopkeeper if I can use it in the mw oven as well. Need your besties to take the plunge.
Thanks
Nidhi
Nidhi says
Hi Madhu,
I have started baking very recently and till now have only baked eggless chocolate cake without frosting, hot coffee. And wanted to try something fancier and tempting, your recipe completely fits the bill ? I had some queries if you may please respond to these I may try this on the weekend and impress my hubby.
1)Currently I am in India so is it fine if I replace pureed silken tofu with curd ( with an equal quantity) I read your responses above to use applesauce, but I just wanted to know if I may use curd.
2)Granulated sugar- I may use powdered white sugar that we use here in India
3)Vegetable oil-Any cooking refined oil can be used
4)Hot coffee- I may add 1.25 tea spoon of Nescafe to 1 cup of hot water and use in the recipe
5)I use microwave to bake thus I will not be able to bake both cakes at one go so is it ok to let the other pan with the batter stand while the other one is being baked
6)In the recipe you mentioned that we need to transfer the cake to wire rackis it in order to let the cake cool can we do this by allowing the cake to stand in the baking dish over night?
As to Frosting any recommendations for any brand/product in India? You may feel that some of my queries have very obvious answers but I just wanted to re-confirm before I tried to avoid any unpleasant surprises?
I will have to even go out and buy 9 inch baking dish, cause till now I had been using I guess a 6 inch aluminum tray to bake. Look forward to your responses.
Thanks
Nidhi
Hi Nidhi, feel free to ask any questions, I'll try to explain as much as I can and know.
1) You can use curd instead of silken tofu. Actually I have baked a healthy version of this cake, using whole wheat flour, curd, less oil and grated bottle gourd and also halving the measurement to get just one layer. Check it here.
2) Regarding sugar, if you are referring to confectioner's/icing sugar don't use it. Go with the regular sugar crystals available in India.
3) Any flavorless cooking oil, including sunflower oil can be used
4) I also used instant coffee powder.
5) I'm totally clueless about baking in microwave ovens, but since I'm guessing that the baking time in mw oven should be very less, you should be fine baking one layer at a time.
6) It's preferable to transfer the cake to wire rack to cool. Sometimes if you leave the cake in the pan itself condensation begins to form making it very moist in the bottom.
7) I don't know if readymade frosting is available in India, try it in big supermarkets. Otherwise go with the frosting recipe I have mentioned in the healthy cake recipe. That's very easy to make and it's good enough to frost one layer. I have used Ovaltine instead of powdered sugar.
I don't have much experience baking in mw oven, so not sure how this recipe will turn out. So you may want to try halving the measurements and bake a single layer and frost it. If it comes out well go for 2 layers the next time.
anuradha says
HI Madhu,
Thanks for the quick reply.
I cooled it for few hours before I tasted it.
I used the normal 2% milk.
The cake was like floury floury I think.
I have made cake with Vinegar before and felt the same actually. But I will give it a shot anyway.
Regards
anuradha says
Hi Madhu,
I tried your cake recipe yday. Planning to prepare it for my son's 3rd bday next week. It looked exactly like in your picture, porous and moist and soft. It came out from the pan without sticking also.
But when I ate it, it was sticky and mushy.
Till now I have tried several eggless recipes, but did'nt get the spongy texture of cake with eggs.
Do you have any suggestion?
Waiting for your reply.
Hi Anuradha, thank you for trying the recipe. I think increasing the quantity of baking powder by 1/4 to 1/2 teaspoon may give better results when baking eggless. As for this cake, I did not experience the stickiness. Did you taste it while it was hot or did you use soy milk? I once baked a cake with soy milk and felt it was very sticky. The vegan chocolate cake with vinegar is spongy when compared to this cake. You can try it.
Ishani says
Looks amazing...
Neha says
😕
Hi Madhuji,
I tried to find the frosting mix but couldn't find one.Can u please give a recipe for the frosting too for the chocolate cake.
Thank you.
Neha, I got mine in the Organic products aisle. You can use the frosting recipe I have given here. The measurement given there yields frosting enough for only one layer, so if you are baking 2 layers, double the measurements.
Neha says
Hi Madhuji,
Ur cake turned out to be really moist & yummy.I will make it again for my son's second birthday next week.
Thanks for the cake receipe.
🙂
You're welcome Neha. Birthday wishes to your son in advance.
Swati says
Hi Madhu,
I am a non-blogger but I have been reading your blog for a a while now.
I have tried this cake recipe quite a few times (with yogurt as substitute) and it is amazing.. The first time I made it without cocoa powder (i never had one until recently!) and it was really good too. I tasted like a plain vanilla cake (I did add water, milk, yoghurt and oil only 1/3rd cup)
Y'day we had a dinner at a friend's place, and I baked this cake for them. And they loved it. I decided it was high time I thank you!
I am planning to graduate myself to the next level - thats icing! 🙂
This is a wonderful blog... I will let you know all the other recipes I try..
Thanks once again.
Swati
Thank you very much Swati for trying the recipe and for the detailed feedback as well. It's nice to know that the cake tastes good without cocoa powder also. You should try the icing, it's very easy.
priya says
hi
I would love to bake this.I read your notes about reducing the quantity of oil and using applesauce.I would like to halve the measurement and not use applesauce.can u give me a feedback.would appreciate it very much.
Priya, I think even if you halve the oil (without substituting anything for the other half) the cake will come out good only because the cake has a lot of moisture content. I'm guessing it would be more dense.
Xiaolu says
Hi Madhu,
I'm looking for a good eggless vanilla cake recipe. Do you think there would be any way to convert this recipe to be a white/yellow-style cake? Or if not, do you have a recipe you'd recommend for light (not dense) textured vanilla cake? Thanks!
Xiaolu
Hi Xiaolu, I'm also in search of a good light and eggless white cake. I have a suggestion though, you can try the blueberry muffin recipe minus the blueberries. I think it would make a nice and light yellow cake. I think you would get two 8/9 inch round layers for the batter. http://www.egglesscooking.com/2009/03/02/vegan-blueberry-muffins/
Bruce says
I prepared this cake recently for a party with first and second grade kids, including one child who has an egg allergy, and they loved it. I made 2 changes in the recipe that others may be interested in. I substituted soy yogurt for the tofu (1/2 cup of Wildwood Organic unsweeted Soyogurt) and I substituted 2% Kefir for the milk. I served it with a frosting made from powdered sugar, butter and cocoa powder. The cake was dense and moist, looked very much like the photo, and had a great chocolate flavor. Thanks for the recipe.
Bruce, thank you very much for trying the recipe and for the feedback as well. It's good to know that soy yogurt also yields the same results.
sheetal says
hi.Madhu.
thanks for the cake receipe.its just a super duper hit in my husband's friends group.In his b'day party i served the cake in Martini glass with icrecream topping some strawberries and choco stick.it was looking good and yummy too.thanks again.
with regard to Priyas query u answered that tofu can be replaced with applesauce-which is 1/2 cup in this receipe of cake.But in anu's reply i see some suggestion of replacing half applesauce to half oil.
If i am using applesauce instead of tofu do i need to half and half it with the measurement of oil too.
secondly,using applesauce will it make the batter more liquid as a result of which it will be overmoist even when cools off.or it doesnot make any difference.
thirdly can we use ATTAinstead of maida.have u tried yet replacing.
i will always thank you for the surprising healthy cake.bye
Sheetal you're welcome and that's an awesome presentation of the cake. Wow! I can imagine how could it would have looked. Reg. unsweetened applesauce (even prune puree and other pureed fruits), it has 2 uses (1) it can be an egg substitute and (2) it can be a fat/oil substitute. While trying to bake low-cal goodies, instead of completely eliminating oil in a recipe, it is suggested to replace just 50% of the fat with unsweetened applesauce, so that it's close to the original but also slightly healthier than the original. That's what I had mentioned in the notes section and Anu has done that. I have a vegan brownie cupcake recipe here which is completely oil/fat free, because it uses unsweetened applesauce and the brownies were so good. A little bit dense but even my son's (3 year old) classmates digged it.
Unsweetened applesauce or any other pureed fruit for that matter can also be used as an egg substitute. In that case you would have to use 1/4 cup for every egg to be replaced. I also found out that adding 1/4 teaspoon baking soda for every egg replaced with pureed fruit gives a lighter texture to the baked goodies which would otherwise be a little dense. So in this recipe if it's 1/2 cup tofu (in place of 2 eggs) it's 1/2 cup applesauce. Here 50% concept does not apply. Also it is suggested to bake 2-3 minutes extra when using any egg substitute and especially when using pureed fruits. Of course do the toothpick test also.
Also applesauce is not as watery (is it even a word?) as you think. I use Nature's Promise unsweetened applesauce and it's actually slightly thicker than pureed silken tofu too. If you want to experiment with using applesauce as an substitute for both eggs and oil, I would recommend halving the measurements. If you like it, the next time you can do a layered cake. I'm sure it would be good, but as I've mentioned above maybe a little dense.
I've not baked this cake with whole wheat flour. But I do have baked the eggless chocolate zucchini cake , spinach and blueberries cupcake and vegan chocolate cupcakes using whole wheat pastry flour and all were good. I think whole wheat flour works well with cocoa combination.
Ranjani says
Hi Madhu, I tried the cake as mentioned earlier. It came out perfect. My husband who usually avoids chocolate cakes loved it too! Since my daughter was also going to eat the cake, I used decaf instead of regular coffee. Did not know the difference at all. I have just tried your whacky chocolate cake and it looks good! Will update you soon abt my family's comments. Thank you very much.
Thanks Ranjani for trying out the cake and for the feedback as well. That's a great idea of using decaf. I think your daughter and husband would like the whacky cake too, because my son and husband also liked it. My husband also doesn't eat cakes etc but he liked this one.
sai says
Hi,
Can i skip the hot coffee since i dont drink coffee or is there any substitute? thanks.
Coffee is added because when combined with cocoa it gives a very nice flavor. I think you have to add plain hot water then, otherwise you may not get the right texture for the cake.
Anu says
Hi Madhuram,
Thank you for sharing this recipe. I halved all the ingredients to make 12 cupcakes instead of a regular cake and it worked really well. I actually followed what you've noted in the "My notes" tab - using less sugar and substituting apple sauce for half the oil. One other thing I did when I poured the batter to the cupcake pan was to drop a few raisins and chopped up dates. This does not take away anything from the cake taste but adds a wonderful texture and surprise when you bite into the cupcake. I couldn't easily find the "Dr Oetkers Organic Chocolate Icing Mix", so I just used another organic brand from Whole Foods and that turned out good as well.
Looking forward to making more dishes from your recipe lineup !
Hi Anu, I really have to appreciate you and thank you for incorporating my suggestions in the recipe. That's a nice addition of including raisins and dates. I think some walnuts would also be nice.