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.
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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.
Nastassia says
I tried this cake, it had a fudge-cake-like consistency, it was delicious, chocolatey and very moist. I carried it as a snack and all my friends loved it. I had to carry slices of the cake for them the next day too. I used 1/2 cup plain yogurt instead of the tofu because it is difficult to find silken yogurt where I am. I think the next time I try this cake I will not use the electric mixer, I think I probably over-mixed the batter.
Madhuram says
Thanks for trying the recipe Nastassia.
vani sudarshan says
Hi Madhu, can you please suggest me a good vanilla cake using tofu. I will be waiting for your reply. As I wnat to make it for my daughter's birthday as she loves vanilla cake.
Madhuram says
I haven't tried a vanilla cake with tofu, Vani. Instead why don't you try theChocolate Chip Peanut Butter Cupcakes. This recipe uses tofu, you could use melted butter instead of peanut butter if you don't like the flavor of peanut butter. The given measurement will fit one 8 inch or 9 inch pan I guess. Have you tried the Eggless Vanilla Cake?
Miss.Kaur says
Hello,
I tried this cake recipe, the batter was nice and smooth, I lightly greased the cake tin with vegetable oil & coco powder. When I took the cake out it looked great, however when it came to taking the cake out of the tin, half of it was stuck at the bottom, not burnt or anything! Should I have put a baking sheet at the bottom to prevent it splitting in half like that?
I served the other half to my dad and he loved it.
Thank you.
Madhuram says
Thanks for trying the recipe Kaur. You have to cool the cake for quite sometime before removing it from the oven. But the best way to do is to line the pan with parchment paper, which I learned very late. How To Line A Pan With Parchment Paper?
Aditya Ahuja says
Cool recipe....
priz says
Hi I'm just about to bake this cake for my kid's birthday. Just wanted to check with you before I do that about two things:
1) How long do I need to mix the cake batter if I'm using a wooden spoon and will the result be the same as using the mixer and blender.
2) Do I have to reduce any liquids like the coffee water/milk if I want to add the aerated cola drink before baking.
I would be glad if you could help me asap with the above mentioned. I will post after the party about how the cake turned out.
Thanks.
Madhuram says
You have to mix the wet and dry ingredients together as long as it takes to make a smooth batter. I have not tried using cola in this recipe (or any recipe) so I'm guessing that you can use 1/2 cup each of the hot coffee and milk instead of 1 cup; mix all the ingredients as usual and once the batter is ready add the cola and give it a light stir; pour into the pans and bake as usual.
vani sudarshan says
I tried the recipe and tasted the cake today and it has come out really. Thanks for the wonderful recipe. I did try to email you the pictures of the cake and it said mail did not go through as it said mail could not be delivered. i sent to the admin@egglesscooking.com can u pls send me some other email to send it to.
Madhuram says
Thanks for trying the recipe Vani. I did see your pictures and they have come out well indeed. Thanks for sending it. Do take the time to rate the recipe to help others who might want to try it in the future.
vani sudarshan says
I made this cake today and it tuned out good to look. I baked this cake and decorated too for a surprise birthday tomorrow. So I will let you know after eating the cake about the taste. I feel it has come out really good and fluffy and nice. I want to upload a picture for you. Is there an email that I can send as i do not have a blog. Please let me know. Thanks for all your help in advance. Thank you.
Madhuram says
Hope you love the taste too, Vani. I would love to see a picture of the cake. Could you upload it to PhotoBucket or Flickr and send us the URL and we will put it up here.
KM123 says
I can not tell you how excited I am to be writing this review. My daughter is allergic to eggs along with many other things. I have another chocolate cake recipe that was always dry but this one is AMAZING!!! I read almost all of the reviews and hesitated before making it. Let me just tell you. If you are reading this and have any doubts...JUST MAKE IT! You will be amazed how moist and fluffy this cake is and...DARE I SAY IT???? You can't even tell there aren't eggs in it. I promise you. I can't wait for my daughter to try this. Her birthday is on Friday and she asked me to make her cake because in her words "it means more when you make it instead of buying it". Tonight I made this cake as a test run before her actual cake on Friday. I honestly can not believe how good it is. I could go on an on for days about this recipe. It's AMAZING! Thank you so much. As a parent with a child that has food allergies it's always nice to find a recipe that actually works and this one definetly does. ABSOLUTELY AMAZING! We will never make another chocolate cake in our house!
Madhuram says
Kim, thank you so much. You made my day. You have to believe me when I tell that I had tears of joy after reading your comment. Thanks once again. Pass on my birthday wishes to your daughter.
Atika says
Wow... I love chocolate cakes and even more without eggs in it.
How can you come up with this idea? thanks
Prashanie says
I tried this last weekend and it came out really well. I actually like it more than the cakes with Egg in it. However, i used my own chocolate butter cream.
thanks
Madhuram says
You're welcome Prashanie.
Ruchi says
Thanks Madhuram,
I have just started with making cakes and was surfing for an eggless cake recipe and found your blog. I really liked the recipe and also your presentation- just superb. I am looking forward to bake my first ever eggless cake. Thanks again 🙂
Madhuram says
You're welcome Ruchi. Do get back to me if you have any doubts regarding baking egg free. I'll be happy to help you.
rs says
Hi Madhuram, this recipe sure rocks...however i hv a convection oven...can this cake be baked in it?
Madhuram says
Thanks RS. By convection, do you mean a convection microwave oven? Then check out this post: http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/
tharangee says
This is superb. Thank you so much. Now I have good chocolate cake recipe for my vegetarian friends.
Madhuram says
You're welcome Tharangee.
h m says
hi i wanna try this recipe js wanted to know if i can use anything besides tofu, plz give m exact measurements
Madhuram says
You could try 1/2 cup of yogurt or 1/2 cup unsweetened applesauce or 1/4 cup of both.
Shanthi says
Hi Madhuram, you have been my baking inspiration. I have tried several recipes from your website and have got really good results. My husband does not eat anything with eggs in them, and your cakes are perfect for us. I have 3 questions about this chocolate cake. Would really appreciate if you can answer before Christmas break, as I am planning on making this.
1. In the blueberry pound cake, you had mentioned "magic proportion of egg substitute for cake recipes! Its half tofu and half yogurt.". This one does not have yogurt. Can I follow it this way?
2. I froze the silken tofu I bought for blueberry pound cake and now it looks different. I don't want to use it and mess up this recipe. Your thoughts?
3. 1 cup coffee? Does this not give a bitter taste to the cake?
(probably a naive question, but I a beginner in baking)
Thanks much!
Madhuram says
Thanks Shanthi. You can follow this recipe as it is and you will definitely get a very good chocolate cake or you can try 1/4 yogurt and 1/4 cup tofu substitution as well. I'm cofident that the cake will turn out good both these ways. I haven't tried freezing silken tofu and then thawing it. So I don't know how it will affect the cake. I'm not that much of a risk taker, so I wouldn't try the cake with defrosted tofu. Coffee always enhances the flavor of chocolate. Moreover it's not "1 cup of coffee" coffee actually. It's just about a teaspoon of coffee mixed with 1 cup of warm water. You will not even notice its presence in the cake, unless you are a going for a mocha chocolate cake and about a tablespoon to two.
Shanthi says
Thanks for your fast reply 🙂 I am not much of a risk
taker either. So I will not use the defrosted tofu. I wonder how else can I use my tofu in the freezer...
Madhuram says
You're welcome Shanthi. Why dont you try this Tofu Mango Pudding? You can also use it in smoothies. I make a peanut butter-banana-chocolate-tofu smoothie and it tastes very good.
Shanthi says
You are super!
Shanthi says
Baked this cake for the holidays. It was a big hit in the family. Very moist and had an amazing taste. Thanks a ton Madhuram for this excellent recipe!
Madhuram says
You're welcome Shanthi. Please do rate the recipe.
kala says
Hello Madhuram, thanks for sharing the wonderful receipe. I tried making cake for the first time inspired by your receipe. It was for my Husband's bday on Monday. I made it on sunday night and as a first timer it took me 30mins to get done with the cake. The only alteration i made to your receipe was by adding a cup of aerated drink to it. The cake came out really really wonderful. It was quite close to what we get outside, just that i was not good at baking, so it was 95% as the market cake. Will be 100% next time.. as i guess i now got the baking skill too 🙂 My little 2yr old daughter too enjoyed it. So henceforth will be making cakes at home, more so coz we are vegetarian 🙂
Do share other flavoured receipe too
Cheers
Kala
Thanks again.
Madhuram says
You're welcome Kala. That's a neat trick to include cola to the batter. I think you have to add it at the end just before putting it in the oven.
Tracey says
Thanks so much for this fantastic recipe!! I have a friend whose son is allergic to eggs and nuts so I always like to make allergy-friendly foods for him when they visit. I hate for him to have to eat a "special" dessert while all the other kids have their choice of dessert. One dessert for all! Anyway, I have a few egg-free cookie recipes that I usually make, but a recent occasion called for a cake and after checking out a few different recipes, decided on yours. I'm so glad I did!! To anyone still deciding whether or not to make this cake: make it!! You'll be glad you did. I have a tried-and-true chocolate cake recipe that never fails to make people swoon and I can honestly say that when I made this egg-free recipe and compared it to that other one, I could not tell the difference. It's super chocolatey, incredibly moist, and just all out delicious! For what it's worth, I didn't have any problem using an electric mixer. I combined all the dry ingredients in the bowl of a mixer and then slowly added the wet ingredients until thoroughly combined. I greased the pans and then put down parchment, and greased and floured that and the layers released without a problem. I know I'll be turning to your blog the next time I need an egg-free recipe. Thanks again!
Madhuram says
Thank you very much Tracey. You made my day with your generous compliment..
joan says
I wonder if it is ok to bake with only baking soda. Will it make a big difference without baking powder? Thanks.
Madhuram says
I guess the cake would be very dense.
runa says
Wonderful recipe , thanks for sharing this,Madhuram - I tried it out on Saturday, pretty much followed it to the T... and had great results.
- Runa
Madhuram says
Thanks Runa.
rekha says
hi Madhuram,
Can u please tell me the recipe of chocolate sponge cake. I want an eggless sponge cake. Want to try on our anniversary. Thank u.
Madhuram says
Use the following recipe, Rekha and a happy anniversary.
http://www.egglesscooking.com/2009/02/16/whacky-vegan-chocolate-cake/