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.
vani sudarshan says
where can i buy this icing packet in USA?
Anushka says
Dear madhuram, thanks very much for this wonderful recipe. I have made this twice for my husband's birthday, and it turned out moist, delicious and tasty. Everyone loved it and couldn't believe it was eggless. I shall be making this cake over and over again. I did make my own chocolate buttercream to fill and frost the cake though, and it was yummy.
Thanks again Anushka.
Madhuram says
Thanks Anushka. Could you rate this recipe?
Charlotte says
This is such an amazing cake! 🙂 Thank you so much for this recipe. I've made it a few times and it's gone down a storm! I always save a bit of the mixture and make a couple of cupcakes at the same time - then my son, who has an egg-allergy, takes them to nursery and they pop them in the freezer and bring them out when one of the kids brings birthday cake in. It means he doesn't have to miss out. It keeps really well too.
Do you know how to make it a non-chocolate version? I've tried substituting the cocoa for extra flour, but it comes out quite a bit heavier than your lovely chocolate one. Any tips?
Madhuram says
Thank you very much Charlotte. Yes you are right about the non-chocolate cake turning out very heavy. I have done it too and did not like it at all. Maybe you should try this cupcake recipe as a cake. The cupcakes turned out fantastic, but do adjust the bake time.
http://www.egglesscooking.com/2011/06/09/vanilla-cupcakes/
Charlotte says
Thank you very much - I've just bought some of the egg replacement powder, so will give it a go.
jaya says
This looks delicious. The frosting looks perfect. I am contemplating going egg-free (I don't eat eggs often as it is) and I will try this recipe when I get a chance. Thank you!
Chitra says
Thanks Madhuram.I made this cake today for my husband's birthday.It came out very well.He loved it. Thanks again.
Madhuram says
You're welcome Chitra.
The Queen Bee says
I tried this out just now with a couple of modifications! I've posted it on my blog, thank you so much 🙂 LOVED IT!!!!
Madhuram says
You're welcome Queen Bee.
Nikita Vasa says
Hi!
Your website has ignited my baking passion, can't thank you enough!
I have tried this recipe so many times and it comes out brilliant every time. I would like to know two things. One - If I'm icing the cake, how long should I let the cake cool and second is that how do I preserve the cake so that it doesn't lose moisture and tastes nice and soft.
thank you very much again! 😀
Madhuram says
Oh! Thank you so much Nikita. The cake should be completely cool otherwise the frosting will start to melt. I usually bake the cake a day ahead and frost it the following day but I don't think you have to give it so much time. 5-6 hours should be fine. If you aren't frosting the cake, then use plastic wrap and then store it in an air tight container. If you have frosted it, then you will have to just store it in a good container.
Do rate the recipe so that it will be of use to many others.
Nikita Vasa says
Rated! 🙂 Madhuram I've been searching for an eggless fondant recipe the problem is that I found one [http://candy.about.com/od/fondantcandyrecipes/r/basic_fondant.htm] but 'Im unable to find corn syrup anywhere! Would you know of a substitute? Probably Cornflour? And the quantity that equals corn syrup? Sorry for troubling you, but I just can't find a solution.
Madhuram says
Thanks Nikita. I checked the fondant recipe and see that there are mixed reviews. While baking honey can be substituted for corn syrup. I'm not sure how it will work in this situation.
KK says
This cake turned out amazing when I used 9 inch round cake tins. Now I'm experimenting with an 8 inch square cake tin. I heard that you need to keep rotating the cake to ensure that sides are not burnt. Are there any other precautions I should take?
Thank you for the best eggless cake recipe I've ever tried! 🙂
Madhuram says
Thanks for trying the recipe KK. I'm glad you liked it. You can try with 8 inch square pan too. Rotation of the pan, and shifting from one row to the other is also vital to ensure that both the cakes turn out good. Actually I have made one mistake in the method. If you can see the picture where I have kept one pan below the other in the oven; that is wrong. You should not keep the pan directly under the top pan. You should move the bottom one slightly to the right, so that it is not directly under the other pan. Then half way through, put the top pan on the bottom and the bottom pan on the top and not directly on each other.
Could you please rate the recipe? Thanks.
KK says
Thank you for the response! As the tins were square in shape, I placed both on the medium shelf as this eliminates the need to open the oven door unnecessarily. It turned out just fine! 🙂
Will now try using tofu to bake a carrot cake.
I have now rated the recipe as well. Thank you once again!
Madhuram says
Thanks KK.
Nikita Vasa says
Hi, can i use soya milk instead of silken tofu? And if yes, at what measurement and will I also need to add regular milk to it?
Thanks!
Madhuram says
You can try yogurt instead. I have tried it myself here: http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
preeti says
I love the recipe and have used it with buttercream and it is just awesome.
Can this cake be covered with fondant? What I need to know is if it is sturdy enough to take the weight of fondant and possibly be tiered by stacked construction?
Thanks very much.
Madhuram says
Thanks Preeti. I doubt if fondant will work on this cake because its quite tender.
preeti says
thanks so much for the prompt reply. would you be able to suggest any eggless cake recipes that would work with fondant? or is there anything I could add to this recipe to make it more sturdy?thank you so much.
usha singh says
This looks good, i will most certainly try it out. Our whole family
do not eat eggs so i always bake without eggs. I am mailing you from
Johannesburg in South Africa
Madhuram says
Thanks for writing Usha.
Avantika says
ive made it a couple of times, replacing tofu with curd in the same
propotion. it turns out great, everyone loves it.
Thanks.
Madhuram says
You're welcome Avantika.
Krithika says
Hi
I tried this cake - just 1 layer. This was my first cake attempt and i was absolutely happy with the result. The cake was very soft and just sweet enough. Your pictures are a real help. thanks a lot!!
Madhuram says
You're welcome Krithika. I'm glad you liked it.
Tara says
I have made this cake a few times now and it is wonderful! I doubled the recipe for my daughter's birthday and baked it in a lerge sheet pan and it came out perfect. I was asked for the recipe over and over--no one would have ever guessed that it had tofu in it! Because my son is allergic to eggs, I keep one frozen in slices so we can bring it to parties and he can have a treat too. I cannot wait to try out some more!
Madhuram says
That's a great idea to bake it in a sheet pan. I too have to bake for a party and was wondering what to bake. What about the frosting? Did you double that too. How did you frost the cake? With the cake still in the pan or did you take it out for frosting? Thanks for taking the time to record your feedback here.
Tara says
I did take the cake out of the pan to frost it. I was worried bc of how moist is is that it may fall apart but it held up nicely. I actually used a different frosting recipe that I often use and then covered the whole thing in marshamallow fondant. I have given several people the recipe since then!
Madhuram says
Yes I too am a bit worried if such a big cake would come out without crumbling. It's good to know that it held its shape. Thanks Tara.
Mamta says
Hello,
Today I tried this Cake receipe. It came out very Good. Taste was fantastic. No one believed that this was an egg-less cake.
But only thing is that,it was very very soft so it was difficult to handle. What was wrong with my preparation? or what to do to make it easy to handle or to make it a bit harder? Please let me know.
Thanks for the receipie. We enjoyed it.
Mamta...
Madhuram says
You're welcome Mamta. Once the cake is cool completely, tightly wrap it with plastic wrap and store it in the fridge for a couple of hours. This should make it easy to handle. Or else you can also try reducing the quantity of liquid quite a bit.
Alpa says
Hi, I made this cake and it turned out great, now I want to make cupcakes from this recipe, what temperature should I bake at and for how long? Thank you
Madhuram says
Bake it for about 15-18 minutes in the same temperature.
Parul says
Hello
I have been looking for good/quick receipe for some time, I always make cake for my twins. This time on their 16th Birthday I made this cake, it was big hit.. my son couldnt stop prasing!!! Thank you.
It took me nearly 45 mins to bake at 160 degree, is that ok or do I need to do something??
Madhuram says
Parul, thank you very much for trying this recipe for something as special as your sons' 16th birthday. I'm very happy that it turned out good. 45 minutes definitely seems to be too long. Does your oven always take so much time (more time than specified in the original recipe), or is it just this recipe? Did you preheat the oven?
Mrinalini says
hello... I've been following your website for a while now, and have been wanting to bake something..and I just made this one as it was just the kind that I'd been looking for. It looked absolutely fantastic, the right consistency, but it has a slight synthetic smell to it. Once you overcome the initial thing, it tastes really like the one with eggs. Could this be due to the bitter almond essence that I used? I substituted half of the oil with apple sauce. I didn't make any other changes! Can you think why this could have happened?
Madhuram says
Thanks for tyring the recipe Mrinalini. Yes it could be the almond extract. Intially even I didn't like that flavor when I first started using almond extract. So even now if I have to use almond extract I use little less than what is specified in the original recipe.
navsukh says
hi there,
i run a bakery and i offer eggless vanilla cakes. the problem with my cakes
is that it tends to loose moisture after 3 days. is there anything
which i can add to it to make it last longer. there is nothing
wrong with the taste or anything else.except for the moisture.
thanks.
Madhuram says
Hi Navsukh, if the cake is not iced maybe you could tightly wrap the cake with plastic cling wrap a couple of times and then store it in an air tight container. I haven't tried it, just guessing. Just googled after writing the above and found this very useful link. It talks about storing breads, cakes and other baked goods. Check it out: http://www.baking911.com/pantry/storage_baked_goods.htm