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

asha says

February 18, 2009 at 11:00 pm

Hi madhu, I came across u'r website i have two kids both allergic to eggs, milk,nuts etc i want to bake for them i tried using EnerG egg replacer the cake does not come out good it falls apart what is the reason or what can be used please help.

Asha, did you mean that you used EnerG in this pound cake recipe? If so may be there was not enough liquid/binding agent to hold the cake together. Sometimes even when the instructions in the EnerG packet mention that 1.5 teaspoons with 2 tablespoons water, the particular dough may need extra 2-3 tablespoons of liquid. Very shortly I'm going to post around 30 entries using EnerG and that includes a recipe for a pound cake, layered cake, chocolate cake from another blogger. Maybe you can try those recipes.

Reply
Priya says

January 18, 2009 at 9:58 am

Hi Madhuram,
I baked the eggless pound cake today and it came out so well.
Only change that I made was to use applesauce instead of silken tofu(as per your suggestion for eggless chocolate cake) as I don't get silken tofu here. Only problem was I could not make pieces like yours. It broke into small pieces when I treid to cut like bread loaf. I don't know why. But the taste was so good. This is the first time I made vanilla cake without using milkmaid condensed milk, still the cake was so tasty.It got over in minutes. :-)Thanks a lot for sharing this recipe.
Regards, Priya.

Hi Priya, I think you should have baked it for another 5 minutes and let it cool for some more time, even overnight. Or what you can do is try baking it in a cake pan or any other flat pan for half the time mentioned in the original recipe. Thanks for trying out the recipe.

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Shobana says

January 08, 2009 at 5:11 pm

Hi Madhu, I tried pound cake with four eggs..,followed different website. Girish and I don't mind egg, but the egg taste and smell in this cake was too much that I decided not to use egg any more. Should try your eggless version, picture looks good.

Hi Shobi, how are you? If you are going to try with silken tofu bake for 3-4 minutes longer than I have mentioned. Mine was a little bit raw in the middle, even though the toothpick inserted came out clean. Or else try with soy milk. I'm thinking of trying the same recipe with EnerG egg replacer powder.

Reply
mahima says

October 14, 2008 at 3:40 am

hi madhuram!
thanks for giving me an inspiration to bake more 🙂
i tried our POUND CAKE RECIPE... it has turned out pretty nice n buttery, but i faced 2 issues where i might need ur guidance, one is the cake half of the cake was baked well and looked grainy and the ohter half was moist and (was cooked but,,) soggy.
also wen i saw it being baked it got was rising well enough and looked spongy but wen i got it off the oven n let it cool it became flat.
could u help me as to where i must have gone wrong ? plz! thanks a lot

Hi Mahima, I also faced a similar problem, regarding not cooked well in the middle. That's why I had mentioned to bake it for 60-62 minutes. Even though the toothpick came out clean after 55 minutes, I found that the centre was not baked. My pound cake also had a dome top but after sometime it became flat. I have mentioned this also in My Notes. I'm also not aware of the reason. I think tofu makes the end product very heavy. So I'm thinking of trying the same recipe with soy milk instead.

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- Ania says
  
  March 03, 2012 at 9:23 am
  
  Hi, I baked it with soy milk, had the same problem...:((( I'll def. backe it again and will try to find the reason...
  Regards,
  
  Reply
Rajshri says

October 11, 2008 at 10:29 pm

Hi
I have come across different cooking blogs and I really appreciate your honesty in that you let us know if it does not turn out good or when you did not follow the steps.. I really appreciate that!

Welcome Rajshri and thank you very much. I simply want to make a point that anybody can bake and everybody make mistakes and it's from those mistakes only we can learn.

Reply
Vaishali says

October 07, 2008 at 7:32 pm

You just amaze me, Madhuram. How wonderful does that cake look? Gorgeous.

Thank you very much Vaishali.

Reply
Rashmi says

October 04, 2008 at 7:12 pm

this looks so yummy and poist, just like old fashioned pound cake

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kamala says

October 03, 2008 at 8:03 pm

Madhu, U r rocking with your innovative recipes...I am no way near you..Just repeating whatever amma does..I too thought of making pound cake with tofu..thanks for ur tips..

Reply
Hetal says

October 03, 2008 at 4:39 pm

Pound cake looks very delicious..Have something for u in my blog,check it out!!

Reply
Neerja says

October 03, 2008 at 12:43 pm

hey wow this cake looks yummy..will try out soon.. 😀

Reply
Usha says

October 03, 2008 at 10:50 am

Oh these look just perfect 🙂

Reply
Bhawana says

October 03, 2008 at 9:10 am

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 🙂

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Purnima says

October 03, 2008 at 12:13 am

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.
*********************************************************
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
************************************************************
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.

Reply
raaji says

October 02, 2008 at 10:50 pm

I 've always wished to make pound cake .......yours cameout just beautifully and spongy.......will blindly follow your!!!!

Reply
Uma says

October 02, 2008 at 10:23 pm

Awesome recipe! I love pound cake. Eggless is even better. Thanks for the yummy recipe Madhu! 🙂

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Eggless Pound Cake Using Silken Tofu

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