I Can’t Believe It’s Eggless Chocolate Cake!
August 25th, 2008 Madhuram Posted in Cakes, Egg Free, Vegan Baking | 
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Some of the chocolate cake recipes I was looking for had a minimum of 3 eggs. Then I found a chocolate cake recipe which required only 2 eggs, in my “Baking for Dummies” book. So I decided to proceed with that recipe and use pureed tofu instead of eggs. The rule is adding 1/4 cup of tofu per egg to be replaced.
Even though I proceeded with the recipe, I was skeptical about the taste and texture until I cut the cake on Sunday and tasted it. I baked the cake on Saturday and let it cool off until Sunday afternoon and then frosted it. I was anxious than my son to taste the cake. We were also talking about running to the grocery store on Sunday evening to buy a readymade cake, if this one flops.
But I need not have worried so much after all! The cake turned out so moist and together with the icing it was no different than the usual cakes. We did not taste/smell the tofu at all. More than anything I was so happy that my son liked the cake very much.
For the Cake:
For the Frosting:
Yield: One 9-inch layer cake or 8-inch layer cake and 6 cupcakes
1. Preheat the oven to 325F (160C).
2. Grease and flour (I used cocoa powder to flour the base of the pan because it’s a chocolate cake) two 9-inch cake pans.
3. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
4. Make a well. Add the canola oil. Then the hot coffee decoction.
6. Add the pureed tofu. (Remove the silken tofu from the packet using a spoon add it to the blender and puree it to a creamy mixture)
7. And a couple of drops of vanilla essence.
9. Pour the batter evenly into both 9-inch cake pans. (or fill the 6 muffin cups halfway with batter and divide the remaining batter between both 8-inch pans).
11. Let the cakes cool completely before removing them from the pans. The time mentioned in the original recipe was 15 minutes and so I tried to transfer the cake to a wire rack after 20 minutes and it was little messy. So I left the other cake in the pan itself for quite some time. Maybe after an hour I touched the bottom of that pan and found that it had cooled completely and so transferred it to the wire rack.
12. The cake should cool completely on the wire rack before frosting. I baked the cakes on Saturday and frosted them on Sunday. I left it out on the kitchen counter and covered it with a bamboo basket. You could also refrigerate the cake to cool it off.
1. Sift the mix.
2. Add the butter, hot milk, vanilla and baking soda. (I read in the same book that adding a pinch of baking soda to icings prevents hardening and cracking so icing stays moist)
3. Beat the mix using a hand mixer at medium-high speed. Add few drops of water/milk if required.
Frosting the Cake:
This was my first experience with frosting a cake, so I simply followed the steps listed in the book.
1. First I placed the bottom layer upside down, so the rounded side (top of the cake will be on the serving plate). If you have dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.
2. Spread about 1/2 cup to 3/4 cup of frosting on top of the bottom layer. Don’t use hard strokes, but spread it gently using an offset metal spatula or plastic spatula.
3. Now place the second layer on the first, cut or domed side up.
4. Frost the sides of the cake first with another 1/2 cup of frosting.
5. Finally frost the top of the second layer.
As you all know the options are endless. Being a rookie that I am, and because my son loves M&M’s I used them to line the cake. I also used the ready made CakeMate decorating pens which are available in the grocery store in the baking aisle to write the birthday message and draw some flowers.
1. Sia is hosting this month’s JFI – Soya. JFI originally started by Indira.
2. Hima’s Sunday Snacks – Bake It.
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Tags: all purpose flour, baking powder, baking soda, Canola Oil, Cocoa powder, Coffee, granulated sugar, Instant Coffee Powder, milk, Pureed Tofu, salt, Silken Tofu, Soy Milk, Vanilla Extract, vegetable oil
June 30th, 2009 at 4:20 am
An awesome recipe – didnt need too much mixing. Baked in a normal microwave (not convection) for 5 minutes and the taste was out of the world. I used 2 eggs.
That’s great to know Geetha. Thanks for trying the recipe.
June 22nd, 2009 at 1:23 pm
I made this cake over the weekend as a trial run for my son’s birthday (he has an egg allergy). It came out awesome. I have made several eggless baked goods and some are good but have a different texture than cakes with egg. You cannot tell the difference at all with this recipe. I can’t wait to try your other recipes.
Lisa, thank you very much for trying this recipe and for the feedback. Happy birthday wishes to your son.
June 18th, 2009 at 4:21 am
Hello Madhuram,
I have been following your site for a while now, but for the first time I am leaving a comment. I made this cake today, for a friend who doesnt eat eggs. We do eat eggs but I like to see eggless recipes – especially cakes, since I have a number of friends who don’t. The cake I made exactly according to your recipe, only I halved it since I had a smaller pan, and I was also cooking it in the microwave. Yes, I don’t have an oven..
The cake came out really well, moist and oh – so – melt in the mouth… My friend loved it. Seeing the comments above, someone wanted to know how to do it in the microwave.. so I thought I would let you know my experience. I made even the halved recipe in two sittings.. I mean, I divided the cake batter into two small pans. The first one, I timed it at 2.30 minutes, and made the mistake of taking it out of the microwave, and not letting it stand … cakes need standing time in the microwave, but I wanted to pop in the second one. So the first one, it was a little uncooked in the centre. I just cut it out and used the rest.. it was still yummy ! Second one, I was more careful, timed it at 2.30 minutes, but left it in the microwave for 10 minutes. It came out perfect. This I took to my friend .. did not ice it, just dusted it with icing sugar. ( she is very health conscious 
So I am guessing that if someone did the recipe as you gave it, may be the time would be some where between 3 to 5 minutes according to the microwave, as the batter would be double.
Thank you so much for the wonderful recipe, its a keeper ! I should try other recipes soon..
Valli, thank you very much for the detailed feedback and for the tips too bake in a microwave oven. It will be really helpful to a lot of people. Valli I have also halved the recipe and made some other changes to make it healthy and low in fat. Check it out here.