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

VegHindu101 says

March 19, 2011 at 3:02 pm

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!

Reply
- Madhuram says
  
  March 19, 2011 at 3:20 pm
  
  You're welcome. I'll write about tofu.
  
  Reply
meenakshi says

January 07, 2011 at 5:12 pm

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..

Reply
- Madhuram says
  
  January 09, 2011 at 2:40 pm
  
  Thanks Meenakshi. I think if you had taken it a bit earlier the crust wouldn't have been so crispy.
  
  Reply
Melanie says

December 01, 2010 at 6:09 pm

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".

Reply
- Madhuram says
  
  December 02, 2010 at 2:29 pm
  
  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.
  
  Reply
Sunitha says

September 17, 2010 at 11:01 am

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.

Reply
divya says

September 07, 2010 at 4:33 am

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.

Reply
Ratnavathy says

August 29, 2010 at 9:45 am

Hello madhuram,

as per our email, I tried this recipe with 1/2cup silken tofu and 1/4 cup yogurt. It turned out really really nice. A small piece was rich, but the cake was just right, not too dense. It did taste buttery though, but no complains.
Also, I baked it for about 40 minutes, because the toothpick test came out clean.

And, I left it for the entire day and cut it the very next day. I think it made a whole lot of difference!!!!!:)

Thank you very very much, madhuram:) This recipe is definitely a keeper..

rgds,
ratna

Oh! thank you so much Ratna for taking the risk of trying out what I had mentioned. I really appreciate it. Now I can't wait to try this combo. Yes it was buttery but that's what is the specialty of pound cakes! Is'nt it!

Reply
Poorvi says

May 18, 2010 at 12:04 am

I tried making a simple vanilla cake using silken tofu and it turned out great !!I made it in the shape of a butterfly for my daughter's 2nd B'Day and used unsalted butter and sugar as frosting ..Thanks for the healthy and easy recipe.

Thanks for trying the recipe Poorvi.

Reply
Jayanthi says

April 02, 2010 at 10:27 am

Hi Madhuram, I tried this recipe but with a slight variation. I used 3/4 cup of sour cream instead of tofu. The taste was good but not firm. In other words,the cake could not be cut and retained into exact shaped pieces and whenever I lift a piece, it breaks....the whole cake became like crumbles by the time I transferred into the serving bowl. 🙁
Any idea why this can happen?

Am planning to try the same recipe with tofu next time.

Jayanthi, pound cakes and quick breads tend to crumble if cut when it is even mildly hot. It has to cool completely. It is better to cut it after cooling it between 12-24 hours. The reason could also be the sour cream, because sc and yogurt tends to give baked goods a lighter texture. So I would recommend using maybe 1/2 cup tofu and 1/4 cup sour cream because my tofu only pound cake was quite heavy and was not airy. Hope this helps.

Reply
blogresipi says

February 22, 2010 at 2:51 pm

Hi,
I've tried this recipe too. My husband and I liked it so much! I've tried a few other recipes too from your blog and they worked really well and really really tasty (I like the eggless choc cake the most 😉 )....

Many many thanks for the marvelous recipes 😉

You're most welcome and thank you so much for trying all these recipes.

Reply
asha says

October 13, 2009 at 12:08 pm

Hi Madhu,
Have you tried baking with cherry brook kitchen cake mix. its eggless cakes mix.

Reply
Margaret says

August 22, 2009 at 10:08 am

Very, very good. I'm happy I found your website. I do a lot of eggless baking. This is an easy & quick recipe to make. I normally sub. 1/4 cup sour cream for one egg. So for this recipe I used 3/4 cup sour cream instead of the tofu. Also some orange zest..mmmmmmmmm. I'll be telling my friends....

Wow! I'm going to try this one definitely because mine was lightly uncooked because of the heaviness of the tofu I guess.

Reply
varsha says

August 11, 2009 at 1:41 pm

extrordinary!!thats the best word I can use.Madhuram, I tried this recipe merely because my silken tofu was about to expire, so wanted to
use it desperately. But not in my dream did i think that it would be soo soft inside & crisp out. All liked it, In fact my DH whoz not a fan of baked
stuff relished this very much. I made it yday night, it got over today eveing. hahaha...yum...yum...

Thank you so much Varsha. It's good to know that it turned out good for you because I was not very thrilled with my pound cake. Maybe I cut it bit earlier and it looked slightly uncooked in the middle. Thank you once again for trying a lot of recipes from here.

Reply
samata says

June 17, 2009 at 2:44 am

hi,
delighted to find a website dedicated to eggless cooking, the cake looks decadent but i remember MR.Rakesh sethi of mirch masala mentioning a mixture of club soda and condensed milk in his eggless cake recipe, how does that work? i mean are soda and condensed milk e
egg replacers ?

Thanks Samata. I too have seen recipes with condensed milk and soda instead of eggs in baking recipes. I guess they act as an egg substitute but I'm not sure as to how much condensed milk or soda has to be used to replace each egg. Maybe around 1/4 cup condensed milk for 1 egg, but not sure about the soda.

Reply
asha says

April 24, 2009 at 7:25 pm

Hi has any one made eggless and dairy free cake using cake mix eg duncan hines. i have tried with egg substitute EnerG but my cake crumbes down, does not come out right. please help me.

Asha, EnerG doesn't work in all store bought mixes. It's mentioned in the pack intself. Try using silken tofu.

Reply

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