For the past few days (2 weeks to be exact) my baking experiments are not giving me favorable results. I really don't know what happened! So I'm thinking of taking a "baking break". But before that a recipe for eggless pound cake.
The original recipe is from "Baking for Dummies" by Emily Nolan. The only change I made was substituting silken tofu for the eggs. The cake came out soft and tasty but was very buttery/heavy. Just one piece is enough to keep you full for the next couple of hours.
If you tried this Eggless Pound Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Eggless Pound Cake
Ingredients
- 1 And ¾ Cups All-Purpose Flour
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ¾ Cup Butter (At Room Temperature, 1 And ½ Sticks)
- ¾ Cup Sugar
- 3 Tablespoons Milk
- ¾ Cup Silken Tofu (Pureed, ¼ Cup For Each Egg Replaced)
- 1 And ½ Teaspoons Vanilla Extract
Instructions
- Preheat the oven to 350F/180C for 15 minutes. Grease and flour and 9x5 inch loaf pan.
- Sift together flour, baking powder and salt in a bowl. Set aside.
- Cream together the butter and sugar using a hand mixer about 1 minute on medium speed.
- Add the milk (I used 2%) and vanilla and beat well.
- Add the tofu in 3 portions and mix well. Don't beat it, just mix it with a wooden spoon. In spite of not beating the tofu, once added to the creamed butter mixture it had a curdled texture. Don't worry.
- Slowly add the flour, about ½ cup at a time, mixing well with the mixer on low speed until just blended. Once the flour is added to the tofu mixture you don't see any curdled tofu. The batter looks very normal and smooth.
- Spread the batter in the prepared loaf pan. The batter has a semi solid consistency, so it takes some time to spread it evenly.
- Bake for 60 minutes. When I did the toothpick test to check the doneness, mine came out clean exactly at 55 minutes. But once I cut it after cooling I found out that the center portion of the pound cake had not cooked completely.
- Let the cake rest at least for 10 minutes before inverting it onto a cooling rack.
- Transfer it to a cooling rack and it has to cool completely before you can slice it.
- I left mine on a cooling rack for more than 3 hours.
My Notes
- When the loaf comes out of the oven, it has a nice dome shape on the top, but as it cools the cake becomes flat.
- Don't refrigerate the slices. Since it has a ton of butter, the cake sort of solidifies and you are not going to like the taste/texture.
- Even though the pound cake came out well, my vote is for the Eggless Chocolate Cake and Eggless Brownies.
Taste & Texture
Nutrition
Sangita jain says
Please let me know if we Can use paneer instead of silken tofu for d above cake together with curd while baking cakes
Madhuram says
Paneer won't work Sangita.
Satya says
Can we replace the butter in the recipe with extra virgin olive oil.
Madhuram says
Extra virgin oil should not be used for cooking/baking. It is only for salads and dipping.
haasi says
Cake tasted fine but it was wet and heavy. Not cake like.
Madhuram says
Was it baked enough?
puvi says
Hi Madhuram,
I had left a comment few days ago then i asked for your advice as to which eggless cake should i be baking(since this was my 1st time baking cake from scratch) and you referred to eggless vanilla cake with condensed milk. i followed this to the T and the cake turned out well 🙂 and it tasted good. But I have 2 question. 1.Cake did not rise as much I expected, though the inside was airy and not dense. should i beat/whisk it more? or is this the right texture for this cake? 2. the cake sank a lil in the center. what do i need to do to avoid this.
Now I want to try this cake, I could not find silken tofu in the stores which i usually visit. I need to look out at different stores may be. Can i replace silken tofu with ricotta cheese?
Thanks
puvi
Madhuram says
I guess you overmixed the batter and that's why the cake didn't rise well as well as it sank quite a bit in the center. It's either that or it must be your oven. Each oven is different and some ovens reach a particular temperature quite quickly then others. My oven usually bakes quicker than the time mentioned in a recipe. So from the next time onwards check for a doneness about 3-5 minutes earlier.
Regarding using ricotta cheese in this recipe, I really don't have an idea how it will work. But I do remember somebody commenting that they replaced tofu with ricotta cheese in the Blueberry Pound Cake recipe and it turned out great. So maybe you should give it a try.
puvi says
Hi Madhuram,
Finally found my comments, seems like was looking in other posts. Thanks for your replies.
I forgot to mention that i dint have vinegar on hand, so i used 3tbsp lemon juice after seeing your reply to one of the similar querry. Could this be the reason for sink?
Also i have another querry, I dont use cake tin to bake. I use round corningware oven proof dish. approximately it is 6inch in diameter. do i need to vary the temp or the baking time?
Thanks
puvi
Madhuram says
Using lemon juice instead of vinegar doesn't matter. Either high temperature or over mixing the batter or constantly opening the oven to check if the cake is done or maybe too much liquid are some of the reasons why cakes sink in the middle. The baking time does vary according to the size of the pan you use. Wider the pan lesser the baking time. For this particular recipe I would check for doneness around 35-40 minutes itself if you use the pan you have mentioned.
Sree says
I was thinking of replacing the silken tofu with applesauce, do you have a recommendation on how much apple sauch instead of the silken tofu can be used?
Thanks!!
Madhuram says
You can substitute measure to measure, Sree. But I would suggest using part yogurt and part applesauce instead, like the tutti fruiti cake recipe I have here: http://www.egglesscooking.com/2011/07/06/tutti-fruiti-cake/
VegHindu101 says
I just made your pound cake - enjoyed the process! I was caught unawares though when I realized I didn't have a sifter, so I just "hand" sifted it. Everything worked out fine. I love the silken tofu substitute - I just recommend putting a separate step down where you tell others how to puree silken tofu, instead of just saying it in the ingredients.
I substituted brown sugar, and put in just a little less than the normal sugar amount because it's so packed. As for the vegan question - just use soy milk. Both substitutes worked out perfectly!
I like my edges a bit crisp so I left it in for the full hour. It's sitting on my countertop right now cooling and my family and I are salivating. Thanks for the great recipes! I plan to use your zuchini chocolate bread recipe next week!
Madhuram says
You're welcome. I'll write about tofu.
meenakshi says
Hello..I just made this cake...with slight changes..added 1/2cup tofu and 1/2 yogurt and reduced the butter to 1 stick and baked it for 65 mts.. However the cake was great..the only issue was that the crust was a li'l crisper than usual..but i think it added to the charm..
Madhuram says
Thanks Meenakshi. I think if you had taken it a bit earlier the crust wouldn't have been so crispy.
Melanie says
Im a little confused as to how this recipe is VEGAN. My daughter
doesnt eat butter or drink regular milk. We have used tofu as an egg substitute
but I find it makes our recipes bland so we are experimenting with "bumping up" spices etc.
I hope soy milk will sub well as well as her "butter".
Madhuram says
Hi Melanie, I haven't mentioned that this recipe is vegan. It's just egg free. Do try this recipe with a combination of tofu and soy yogurt and I think you will like it.
Sunitha says
Hi Madhu,
I came across your website and like your recipes - very detailed with lessons learnt :-). Now I am frequent visitor.
I like the texture of the pound cake. I would like to make this vegan. Please let me know the ingredients to replace butter. I look forward to hear from you.
Thanks
Sunitha
You're welcome Sunitha. If you want to make it vegan I would suggest using vegan margarine like Earth Balance. Also instead of going with 3/4th cup of pureed tofu, why don't you try 1/2 cup tofu and 1/4 soy yogurt because as I have mentioned in a couple of previous comments this pound cake with only tofu was very heavy and dense.
divya says
dear madhuji,what is silken tofu?can i use soya bean curd tofu?can i use this in the place of silken tofu.thank u.
Soybean curd and tofu are 2 different names of the same thing like yogurt and curd. So look for silken/soft soybean curd.