Eggless Pound Cake Using Silken Tofu

Modified: Oct 17, 2024 by Madhuram · 61 Comments.

4.93 from 13 votes

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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.

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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.Recipe

Eggless Pound Cake

Madhuram

A very easy recipe to bake an eggless pound cake using silken tofu as an egg substitute. 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.

4.93 from 13 votes

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Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Course Cakes

Cuisine American

Servings 10 Cake Slices or ONE 9x5 Inch Loaf

Calories 274 kcal

Need To Convert Measurements?Check out the Baking Measurement Chart!

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

Taste & Texture

We couldn't taste or smell the tofu at all. The cake had the perfect amount of sweetness with a hint of vanilla flavor on the background.

Nutrition

Calories: 274kcalCarbohydrates: 33gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 203mgPotassium: 67mgFiber: 1gSugar: 16gVitamin A: 433IUVitamin D: 0.1µgCalcium: 36mgIron: 1mg

Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!

More Eggless Cakes/Cupcakes

Ingredients Used: All-purpose Flour, baking powder, butter, Milk-Dairy, silken tofu, Sugar-White, valentines day, vanilla extract

Comments

Tried this recipe? Leave a comment and rating! Cancel reply

Sonu says

October 02, 2008 at 8:53 pm

Thank you very much for detailed info. Will follow as per you said.
Have a nice weekend!
Cheers,
Sonu:)

Reply
Divya says

October 02, 2008 at 8:49 pm

Perfect Pound cake Madhu..looks very tempting!!

Reply
sandhiya says

October 02, 2008 at 7:09 pm

OMG Madhuram i really need a bite of it,its tempting,and delicious

Reply
Sonu says

October 02, 2008 at 5:33 pm

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.

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vanamala says

October 02, 2008 at 5:04 pm

wonderful idea using tofu in the cake ...i like this recipe

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Bharti says

October 02, 2008 at 1:01 pm

That looks wonderfully moist!c

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DivyA Vikram says

October 02, 2008 at 10:59 am

Pound cake looks moist n soft Madhu..

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Cilantro says

October 02, 2008 at 10:58 am

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.

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Priti says

October 02, 2008 at 9:40 am

Wow cake looking yummy...wonderful try dear...

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sangeeth says

October 02, 2008 at 9:29 am

Tofu rokz! hello if u take a break i'll cry 🙁 c'mon you inspire me to bake madhu ...

Aaww! thank you!

Reply
Cham says

October 02, 2008 at 9:26 am

Want right away ur pound cake 😥 Excellent one 😉

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Divya says

October 02, 2008 at 7:47 am

That looks pretty good. Taking a break from baking??? Now that may not be a good idea after seeing the pound cake 😉

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Sukanya Ramkumar says

October 02, 2008 at 7:22 am

Hi...
Pound cake look so good. Turned out perfect for u. So dense and moist. YUM! 😛 U r doing great with eggless baking...

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Anjali J. says

October 02, 2008 at 6:33 am

pound cake looks delicious Mads.. keep up the good work.

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mahima says

October 02, 2008 at 4:19 am

Oh i ve been wanting to try this cakes since agessss...
thanks a lot dear for the recipe m sure to try it soon 🙂

Reply

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Eggless Pound Cake Using Silken Tofu

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