I Can’t Believe It’s Eggless Chocolate Cake!
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
August 25th, 2008 at 7:36 am
Belated b’day wishes to your son, Madhu. I’m glad things turned out in your favor. Can’t believe its an eggless chocolate cake. Its so moist and am sure delicious. Btw, my son turned 6 a couple of days ago.:)
Thank you very much Sailaja. Belated b’day wishes to your son as well.
August 25th, 2008 at 7:36 am
Looks fantastic Madhu Accka
August 25th, 2008 at 7:37 am
Oh yeah, oops…Happy belated to your son
August 25th, 2008 at 7:45 am
wow!! truly amazing. i love the way your recipe area is tabbed
August 25th, 2008 at 7:50 am
My wishes to your son.
Cake looks really yummy. I am sure it must have tasted equally great.Nice pic too.
August 25th, 2008 at 8:18 am
Thanks for an early entry madhu. I think we will have a nice collection of eggless recipes in the roundup.. as I too don’t use eggs..
The cake is simply gorgeous
August 25th, 2008 at 8:19 am
Happy Birthday Arjun!!
Lovely cake Madhu!
Thank you very much Laksh. Will call you sometime soon.
August 25th, 2008 at 8:54 am
Hi Madhuram, This cake is really “madhuram”
I’d like to try this sometime. Looks so good.
Pallavi
August 25th, 2008 at 8:58 am
Is this a joke??this sort of spongy cake..devilish looking with that choco layer is an eggless version??Its so hard to believe….but then u never know what these bloggers are capable of
Belated happy b’day to ur dear kid…and my son is asking whether this aunty can make this same b’day cake for his b’day??These kids i must tell …go crazy with cakes and chocolates…and he has one more reason to fret and fume….coz he never got his b’day cake with Gems (sugar coated chocolate discs)..he is drooling;-)
Thank you so much for your comment. This is my first b’day cake and frosting experience, so I don’t anything about cake decorating, so went with simple gems (m&m) decoration and it turned out pretty good. I would love to bake the cake for your son.
August 25th, 2008 at 10:08 am
Belated wishes for your li’l one. BTW, my son turned six on the 22nd
The cake looks delish…I have been planning to use tofu similarly…can’t wait to do so now…beautiful cake
Sunita, you have got to try it. Belated b’day wishes to your son as well.
August 25th, 2008 at 10:10 am
Wow, the eggless cake is so spongy Madhu! Belated wishes to Arjun!
August 25th, 2008 at 10:15 am
Many happy birthday to your son Madhu…that cake looks lovely…
August 25th, 2008 at 11:40 am
hey many more happy returns to arjun!!! turned 3 huh?so more naughty…;p luved ur cake dear…tofu sure is a great substitute…did arjun liked the cake?
August 25th, 2008 at 11:49 am
Happy Birthday big guy! The cake looks amazing. I haven’t had great results with the energy egg replacer for cakes either but it works beautifully for cookies!
I have also not used it so far. But anyway I’ll keep your observation in mind.
August 25th, 2008 at 12:28 pm
cake looks divine Madhu.Love the chocolatey colour and frosting..And wishes to your son..
August 25th, 2008 at 12:55 pm
Belated Birthday wishes to your son.
Yummy Cake will bake.
August 25th, 2008 at 1:16 pm
August 25th, 2008 at 1:21 pm
Gosh! That sure does look super moist and not to forget delicious. If you had not told me this one was Eggless, I could never tell. And this has Tofu in it, my my…awesome!
Even I was pleasantly surprised with the outcome Namratha. You have to try it to believe it.
August 25th, 2008 at 6:46 pm
This cake looks beautiful and yummy! great idea!
Thanks for sharing!
I have to try.
Btw. my grandson Kevin turned 3 last month.
Belated Happy Birthday wishes to your son, Madhu!
Dear Krystyna, thank you so much for your wishes. Belated b’day wishes to Kevin as well.
August 25th, 2008 at 8:33 pm
I actually had the opportunity of tasting this delicious
cake.Not only could i not differentiate between tofu cake n egg cake it was equally moist n fluffy.i think its a very healthy and tasty subsitute of an egg cake.
I definitely am goin to bake this cake for my parents who are purely vegetarian.Thanks to madhu n her innovative ideas.
I’m very glad you liked it Ritu.
August 25th, 2008 at 9:12 pm
Another super delicious recipe from you..Tempting..
Belated wishes to your son..
August 25th, 2008 at 9:42 pm
The cake looks absolutely delish and moist…Belated birthday wishes to your son..
August 26th, 2008 at 3:47 am
Hi!
moreover to decorate the cake with Gems toppings is really creative…
Your idea of eggless cake is very yummy especially for a vegetarian
good post!
August 26th, 2008 at 6:30 am
Thank you very much friends for wishing my son. He loves his b’day cake very much. Unusually my husband also liked it.
August 26th, 2008 at 7:22 am
Hello Madhu,
Belated B’day wishes to arjun.The cake looks so delicious.
Thank you very much Anila.
August 26th, 2008 at 8:30 am
that is a gorgeous gorgeous cake. a happy birthday to your son.
Thank you very much Bee.
August 26th, 2008 at 11:13 am
That is a truly beautiful cake. Belated b’day wishes to your little boy.
August 26th, 2008 at 11:19 am
Dear Madhu
v too loved ur chocolate cake.I never made eggless cake,good substitute for vegetarians..thanx for the cake…
Vrinda, your welcome. I’m glad you like it.
August 26th, 2008 at 11:41 am
Belated birthday wishes to the little champ! Great work mommy and the cake looks moist and fabulous. The picture looks cool too.
My little one will be 3 in October and I also know that Seema’s daughter and Laavaanya’s daughter will turn 3 as well in October. So many kiddos celebrating their 3rd birthday this year.
Thank you RedChillies. Ya, that’s a lot of birthdays!
August 26th, 2008 at 2:38 pm
Hey Madhu..,belated b’day wishes to Arjun. I should try this cake too. Looks yummy..,
August 27th, 2008 at 2:22 am
wow…! this is lovely…belated h’py b’day to Arjun…!
Thanks Amit.
August 27th, 2008 at 9:34 am
Belated birthday wishes to your son !
And the cake looooks so mouth-watering Woooow!
Best Rgds,
Sam !
August 27th, 2008 at 7:42 pm
Looks wonderful, Madhu! Well, do also check out http://www.foodallergy.org
We use their cake recipes (we ordered their cookbook - it’s amazing). It’s similar to your recipe except there’s an alternative to one of your ingredients (instead of coffee powder, they use a vinegar etc mixture). I’ve forgotten — my husband usually bakes it. Happy birthday to your son!
I haven’t cooked or posted very much lately, and plan to put up pictures etc sometime in the coming weekend…
–Deepa
August 29th, 2008 at 7:34 pm
Isnt that little darling so lucky for having a baking fairy for a mom? The first time I used tofu for baking was when I made a Cheesecake - yeah u heard me right. A cheesecake with no cheese but Tofu. It came out wonderful
:) so am sure your cake would have been yum 
September 1st, 2008 at 7:50 pm
Eggless and so very moist!!
wishes to your son!
September 5th, 2008 at 3:17 pm
How many servings does this cake make???
September 10th, 2008 at 7:43 am
[...] tofu is the most sought out egg substitute. Recently I used it for the first time while baking a chocolate cake for my son’s birthday and the result was unbelievably good. Nobody could guess that it was an [...]
September 13th, 2008 at 8:36 am
Just copied the recipe - looks absolutely decadent!
September 13th, 2008 at 11:52 am
No words for this one. Unbelievably good!!
September 26th, 2008 at 6:29 am
Even I cannot believe it is eggless by the looks
It was unbelievably moist and tasty. Even JK who is not a tofu/soymilk fan loved this one. He kept asking for it everyday. If I remember right next month is A’s b’day, you should bake this one for him.
October 17th, 2008 at 11:29 pm
what a lovely cake! Now I can bake one with silken tofu without any worries!
November 9th, 2008 at 10:03 pm
hi,
i am sheetal.i liked your receipe of eggless healthy cake.i have my annivesary coming so really want to try before hand.I have a question.You have asked to use unsweetened cocoa powder,but i have the chocolate chips from Harsheys.Its in the closet ,don’t want to waste it.can i use it here.but how?Pls help me. Reply me as fast as early.
Hi Sheetal, chocolate chips and cocoa powder cannot be used interchangeably, at least in this recipe. You need to have cocoa powder to bake this cake. But there are 2 other ways you can use the chocolate chips you have, (1) Mix it with the flour, cocoa and other dry ingredients itself, so you will have a delicious chocolate chips chocolate cake or (2) If you google “Chocolate chip frosting” a lot of recipes show up to prepare frosting using chocolate chips. So instead of following my method of frosting the cake, you can use the chocolate chips to prepare the frosting and frost the cake. Hope I was helpful. Happy Anniversary!
November 10th, 2008 at 1:10 pm
Thank you very much.Yes it is a help for me.thnaks again
November 11th, 2008 at 10:34 pm
hi,
madhuram.
YES YOU are right when you name it.”i can’t believe its eggless chocolate cake”.It is really amezing taste,soft,wet.Thanks a lot for the efforts.My husband loved it and my friends too.
Can i ask you a Question?(1)What else an we use instead of Tofu to get the same cake.(2)Can we use Atta instead of Maida in this.I use Atta while doing Banana eggless cake it comes out good though.
Thanks for your feedback Sheetal. I think flax seed meal and commercial egg replacers like EnerG will also give good results. I have baked brownies using flax seed meal and they tated great. Regarding atta, maybe you can replace 1/2 the quantity with whole wheat flour instead of the entrie 2 cups. Or else you could also use whole wheat pastry flour. Both these are just my suggestions and I’m not sure how they would taste, because I have not tried it. Whole wheat flour works for banana cake though, I have also tried it.
November 13th, 2008 at 11:58 am
Hi Madhuram
the cake came out very well - it is the best eggless one I have made. Thanks
Thanks for the feedback. I really appreciate it.
November 17th, 2008 at 11:11 pm
Hello,
the cake was a big hit, I made it for my Mother in law’s birthday..she enjoyed it and so did everyone else…thanks a lot for the recipe. I just wanted to ask you if there was a way to make it a little less moist..it is too moist and so became a bit sticky…also it did not fall out of the baking dish even after greasing and flouring the pan and letting it cool overnight..any tips?
Hi Roopa, thanks for the feedback. Even one of the layers was sticky when I baked. So I kept the other one longer before removing it from the pan. But you say that you left it cool overnight, hmm! I guess cooling it in a refrigerator would be helpful. That way you won’t feel that it’s very moist and the cake will also come out without sticking to the pan. Also try flouring the pan really well with cocoa powder. You can also try reducing the liquids in the recipe by 10-15%. Maybe sometime soon I will try all these tips and let you know how it turns out.