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.
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.
Sharanjit says
Hi, I am a silent reader and always bookmark recipes to try some day. I tried eggless chocolate cake yesterday and it was amazing everyone liked it. Thank you so much. I am so happy after so many years since my mom became vegetarian she could enjoy cake. I am going to try many more recipes now.
Sharanjit
Sharanjit, thank you very much for trying the recipe and for your wonderful feedback.
veena says
hi,
i would like to know if chocolate chips are added will it affect the cake. if it can be added should it be melted and added? i would like to try for my daughter's bday.
Hi Veena, you can add choc. chips to the batter to bake a chocolate chip chocolate cake. Do not melt it because it is going to change the texture of the cake. There is one thing though you have to watch out for. When you test for the doneness of the cake you may have inserted the toothpick in the melted choc. chip so the toothpick will come out with melted chocolate and chances are there that you might think that the cake is not done and you will be induced to bake it for a couple of minutes more which will affect the texture of the cake. So test it in a couple of places to be sure.
Charu says
Hi Madhu,
Thanks for this awesome recipe. I baked the cake today with a few alterations... used only whole wheat flour and reduced the sugar and oil (like you suggested). The cake came out super moist and perfect! Thanks again 🙂
That's great Charu. Whole wheat flour gives a nice texture and flavor to chocolate cakes.
Krsna says
Hi Madhu,
thank you for this recpe. i substituted the tofu with yogurt and used half cup honey to subsitute some of the sugar and also used 1 cup wholemeal flour and 1 cup plain flour (to make it healthy).
The cake turned out great. I realy liked the texture.
Those are some wonderful substitutions Krsna. Thanks for trying it.
Serena says
OK, i know, my question might sound stupid/weird...
I love the consistency of this cake, i mean, as i imagine it from the photos there's just a problem: i can't get any kind of tofu, so i wonder if there's something else i can replace it with, i don't know, like philadelphia/any kind of cream cheese? please let me know asap
thank you 😉
Serena
No problem Serena. I have tried the same recipe substituting plain yogurt for the tofu and it works fine too. I have halved the original recipe, used some whole wheat flour, yogurt instead of tofu, applesauce for some of the oil and with all these variations the cake turned out very good. Check it below:
http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
Anjana Sivaraman says
Thanks a lot for your words of encouragement and suggestions. I will definately try it out and let you know.
Anjana Sivaraman says
Hello Madhu,
First thanks for these wonderful recipes. I had a question about this recipe, unfortunately when I tried this recipe the center of the cake was still sticky/doughy and it wasnt getting cooked despite the fact that I let it there for a good 20 minutes more. I used a loaf tin to bake the cake, I was wondering that if that could explain it. Or is there any other possibilities that you could think of based on your experience. Also the cake collapsed on itself when I removed it after 25 mins to check!
Request your expert advise/opinion.
Thanks again
Regards
Anjana
You're welcome Anjana and thank you for your kind words of appreciation. There are 2 things here, 1) baking in a loaf tin; this usually takes more time than baking it in a round cake pan, at least considering the batter for this cake. If you think of it, the round cake pan has a wider base, the thickness of the batter will also be less so it will take less time to bake. My guess is it will approximately take at least 35-40 minutes if you are using just half the batter in a loaf pan and at least 60 minutes if you are using the entire recipe. So maybe the cake was not baked fully when you removed it from the oven and that's why it was sticky. 2) While a cake/bread is baking, opening the oven in the middle of the process, lets cool air in and will collapse the cake. That's why it is advised to check after the minimum amount of time mentioned in the recipe. But sort of understand why you checked around 25 minutes. Since I have mentioned 25-30 minutes for the round cake pan you would have checked for doneness after 25 minutes I guess. Because it is a loaf pan it would take more time to bake, so when you opened the oven the cold air from outside has affected the cake. I'm also guessing that you would have not let it cool down completely. Usually quick breads are to be cut the next day to ensure easy slicing and better taste.
The next time you bake this cake, line the pan with parchment paper and then spray non stick cooking spray over it. This ensures that the cake comes out of the pan without any mess. I'm doing this for all my cakes now and can't believe how easy it is to remove the cake from the pan.
SS says
Yum..this looks gr8!! I have my DD's 1st Bday coming up in 20 days I will try this out...thank you so much for the recipe...
Also I have tried your banana ice cream and the eggless chocolate cake...totally enjoyed them...thanks again 🙂
You're welcome SS. I'm glad that you tried those recipes and wish the tofu chocolate cake also comes out well. Birthday wishes to your daughter.
Yachna says
🙂 wow~! Lovely indeed, I'll surely try it! Thanks!
Anuradha says
Hi
Iam in chennai, can you help me where to get the ingridients and can you suggest a oven and also please tell me where i can get it. Thanks a lot, please keep writing.
sheetal says
hi Madhu
thanks for hte tasty cake.but i have 1 thing to ask.
This time i tried the cake the cake didnt come out frm the cupholder.why was such any idea?
Sheetal, grease and flour generously. That's what I can think of. Try greasing it with shortening the next time or line it with parchment paper. I'm following the latter these days after taking the cake decorating course.
Sanjana says
This looks so gorgeous, I will definely give it a go! Thank you for your amazing eggless recipes!
Thanks Sanjana.
Roopa Santosh says
I love this recipe...have used it many times. I agree that sometimes it is challenging to get it out of the pan. It has happened to me. Once I almost cut it in half, pulled it out of the pan and stuck it together before frosting...since it is very moist, it kinda sticks together.!!????!! I wonder if it has anything to do with the outside temp..because the time it did not come out of the pan was when I made it for New Year's eve..was really cold. It has done well in warmer climates. Hope this helps!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks Roopa. Also cooling it in the refrigerator overnight will help.
gaytihiry chandran says
Hi Madhu,
As i mentioned earlier, i did try this cake last weekend. It taste great...even better the next day. My husband love it. But my only concern is, after baking as recommended timing, i found the cake break in the middle. Why could this be?
Heather says
I have made this cake as previously mentioned. I was wondering if you ever used this recipe to make cupcakes with it?
I haven't tried cupcakes with it Heather, but I'm sure it will turn out good. The baking time may differ.
priya says
Dear madhuram,
Baked this cake today and the taste is wonderful.Thanks for the clear instructions.I used firm tofu purred it with a few tbs of milk.Did not have the courage to try the frosting.Thanks a ton!!
You're welcome Priya. It's good to know that firm tofu too works. Actually the frosting is so easy to make than baking the cake itself. Do try it the next time.
MIN says
Hi
I just wanted to say that this recipe was cool if you want an even better one try http://allrecipes.com/Recipe/Eggless-Chocolate-Cake-II/Detail.aspx it is excellent when i made the cake it tasted DELICIOUS
And i love my cake!! =)
Min
sheetal says
hi..Madhu
How are you doing?I have a small conern.I tried this cake today
and to my surprise the cake didnt come out of the baking tray.When
i tried to cut the edges and take out still it dint come and crumbled
This is my 5th time trying the cake and have never seen suh annoying
results.Do you have any idea what can it be?I am really sad today
bye
sheetal says
hi..
i tried this cake many time and everytime it comes well.but
to my surprise today i tried the cake and the cake cooked well but it didnt come out if the tray at all.i tried with cleaning the edges with knief and hen tried to
take the cake out it came half and the down portion didn't.
Do u have any idea what could be the problem
Aastha says
hi. I love this recipe, but is there something else i can use besides tofu as the egg substitute? I live in delhi, and i cant find silken tofu here...
You can use equal measure of curd instead. I have done it here.