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I Can’t Believe It’s Eggless Chocolate Cake!
August 25th, 2008 Madhuram Posted in Cakes, Egg Free, Vegan Friendly | 
| 97 Comments »
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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February 3rd, 2010 at 3:05 pm
Hi Madhu,
thank you for this recpe. i substituted the tofu with yogurt and used half cup honey to subsitute some of the sugar and also used 1 cup wholemeal flour and 1 cup plain flour (to make it healthy).
The cake turned out great. I realy liked the texture.
Those are some wonderful substitutions Krsna. Thanks for trying it.
January 19th, 2010 at 3:46 am
OK, i know, my question might sound stupid/weird…
I love the consistency of this cake, i mean, as i imagine it from the photos there’s just a problem: i can’t get any kind of tofu, so i wonder if there’s something else i can replace it with, i don’t know, like philadelphia/any kind of cream cheese? please let me know asap
thank you
Serena
No problem Serena. I have tried the same recipe substituting plain yogurt for the tofu and it works fine too. I have halved the original recipe, used some whole wheat flour, yogurt instead of tofu, applesauce for some of the oil and with all these variations the cake turned out very good. Check it below:
http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
January 10th, 2010 at 9:51 pm
Thanks a lot for your words of encouragement and suggestions. I will definately try it out and let you know.
January 8th, 2010 at 5:18 pm
Hello Madhu,
First thanks for these wonderful recipes. I had a question about this recipe, unfortunately when I tried this recipe the center of the cake was still sticky/doughy and it wasnt getting cooked despite the fact that I let it there for a good 20 minutes more. I used a loaf tin to bake the cake, I was wondering that if that could explain it. Or is there any other possibilities that you could think of based on your experience. Also the cake collapsed on itself when I removed it after 25 mins to check!
Request your expert advise/opinion.
Thanks again
Regards
Anjana
You’re welcome Anjana and thank you for your kind words of appreciation. There are 2 things here, 1) baking in a loaf tin; this usually takes more time than baking it in a round cake pan, at least considering the batter for this cake. If you think of it, the round cake pan has a wider base, the thickness of the batter will also be less so it will take less time to bake. My guess is it will approximately take at least 35-40 minutes if you are using just half the batter in a loaf pan and at least 60 minutes if you are using the entire recipe. So maybe the cake was not baked fully when you removed it from the oven and that’s why it was sticky. 2) While a cake/bread is baking, opening the oven in the middle of the process, lets cool air in and will collapse the cake. That’s why it is advised to check after the minimum amount of time mentioned in the recipe. But sort of understand why you checked around 25 minutes. Since I have mentioned 25-30 minutes for the round cake pan you would have checked for doneness after 25 minutes I guess. Because it is a loaf pan it would take more time to bake, so when you opened the oven the cold air from outside has affected the cake. I’m also guessing that you would have not let it cool down completely. Usually quick breads are to be cut the next day to ensure easy slicing and better taste.
The next time you bake this cake, line the pan with parchment paper and then spray non stick cooking spray over it. This ensures that the cake comes out of the pan without any mess. I’m doing this for all my cakes now and can’t believe how easy it is to remove the cake from the pan.
January 6th, 2010 at 10:21 pm
Yum..this looks gr8!! I have my DD’s 1st Bday coming up in 20 days I will try this out…thank you so much for the recipe…
Also I have tried your banana ice cream and the eggless chocolate cake…totally enjoyed them…thanks again
You’re welcome SS. I’m glad that you tried those recipes and wish the tofu chocolate cake also comes out well. Birthday wishes to your daughter.
December 24th, 2009 at 11:33 pm
December 18th, 2009 at 4:38 am
Hi
Iam in chennai, can you help me where to get the ingridients and can you suggest a oven and also please tell me where i can get it. Thanks a lot, please keep writing.