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
Usha says
Oh these look just perfect 🙂
Bhawana says
wow looking very delicious. added to my favourites. will try soon. today I am making urs choc cookies. will let u know how they will come out 🙂 give me an hour 🙂
Purnima says
Hi Madhuram,
Love ur eggless recipes..I shall try this cake with Soy Milk, its thick as puree. Well here is what I came across for egg replacement from Kurma Das blog..if u hv read it, pls ignore ...else its a good source of info. I have to try wt the 2nd option yet.
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To replace 1 egg:
2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.
or
2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth. or
1T ground flax seeds + 3T warm water, beaten together until smooth.
The above info frm link here -
http://www.iskcon.net.au/kurma/2005/07/27#a383
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Thank you very much Purnima for the detailed info. I have tried only flax seed powder method and not the other 2. Will try it out soon.
raaji says
I 've always wished to make pound cake .......yours cameout just beautifully and spongy.......will blindly follow your!!!!
Uma says
Awesome recipe! I love pound cake. Eggless is even better. Thanks for the yummy recipe Madhu! 🙂
Sonu says
Thank you very much for detailed info. Will follow as per you said.
Have a nice weekend!
Cheers,
Sonu:)
Divya says
Perfect Pound cake Madhu..looks very tempting!!
sandhiya says
OMG Madhuram i really need a bite of it,its tempting,and delicious
Sonu says
Hi Madhuram,
First time come across to ur blog via 365daysveg. I found your blog and recipes very interesting. Nice recipe for Pound Cake. But Can I ask you something...? how do we get pureed silken tofu...? I have seen firm Silken tofu...but don't know abt pureed tofu. Please help me here. I would love to try it.
Thanks Madhu.
Sonu:)
Welcome Sonu and thank you very much. For pureed tofu, simply remove the silken tofu from the pack, blend it until smooth in a food processor or blender. Measure 1/4 cup (in the liquid measurement mug) for each egg to be replaced. I would suggest trying either the eggless chocolate cake or eggless brownies first, if you want to use silken tofu.
vanamala says
wonderful idea using tofu in the cake ...i like this recipe
Bharti says
That looks wonderfully moist!c
DivyA Vikram says
Pound cake looks moist n soft Madhu..
Cilantro says
Thanks once again for the eggles cake, I was a little skeptical about not using eggs for cakes. While reading about all of your eggless baking I realised it was worth the try and went on to try your recipes.I will try this one too. I love the pound cakes and have made them with eggs though.
Priti says
Wow cake looking yummy...wonderful try dear...
sangeeth says
Tofu rokz! hello if u take a break i'll cry 🙁 c'mon you inspire me to bake madhu ...
Aaww! thank you!
Cham says
Want right away ur pound cake 😥 Excellent one 😉
Divya says
That looks pretty good. Taking a break from baking??? Now that may not be a good idea after seeing the pound cake 😉
Sukanya Ramkumar says
Hi...
Pound cake look so good. Turned out perfect for u. So dense and moist. YUM! 😛 U r doing great with eggless baking...
Anjali J. says
pound cake looks delicious Mads.. keep up the good work.
mahima says
Oh i ve been wanting to try this cakes since agessss...
thanks a lot dear for the recipe m sure to try it soon 🙂