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I Can’t Believe It’s Eggless Chocolate Cake!

August 25th, 2008 Madhuram Posted in Cakes, Egg Free, Vegan Baking |  Print This Recipe | 90 Comments »

My son turned 3 yesterday. For his birthday I wanted to bake an eggless layered cake with frosting and all. Earlier I have baked an eggless carrot cake and also a chocolate cake using soy milk. This eggless chocolate cake was way before I started the blog and for some reason I did not save the recipe. It had a soy milk ganache for the frosting and it also came out very well. I wish I had saved the recipe.

I wanted to bake a chocolate layered cake, because he loves it and was going through various resources to find a good eggless recipe. Earlier this month I had bought the EnerG, egg replacer from the grocery store. I thought that I would buy a ready made cake mix from the store and use the egg replacer instead of the eggs and bake the cake. Then only I found that EnerG does not give desired results with store bought mixes. So I dropped that idea. I have read in so many books/sites that tofu is a very good egg substitute in baked goods. I also had silken tofu sitting in the refrigerator and decided to use it for baking the 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.

• Ingredients
• Cake Preparation
• Frosting
• Decorating
• My Notes

Ingredients For the Cake:

All Purpose Flour – 2 cups

Salt – 1 teaspoon

Baking Powder – 1 teaspoon

Baking Soda – 2 teaspoons

Unsweetened Cocoa Powder – 3/4 cup

Granulated Sugar – 2 cups (See My Notes)

Vegetable Oil – 1 cup (I used Canola Oil)

Hot Coffee – 1 cup (I mixed 1.25 teaspoons of instant coffee powder with 1 cup of hot water)

Milk – 1 cup (I used 2% milk)

Silken Tofu, pureed – 1/2 cup (I used Nasoya Brand Silken Tofu)

Vanilla Extract – 1 teaspoon

Vegan Option: Use soy milk instead of regular milk and you have your decadent vegan chocolate cake!

For the Frosting:

Dr Oetker’s Organic Chocolate Icing Mix – 1 packet

Hot Milk/Hot Water – 1/4 cup (heat it in the microwave oven for 15 seconds)

Butter, at room temperature – 1/3 cup (which is 5 tablespoons + 1 teaspoon)

Vanilla Extract – 1/4 teaspoon

Baking Soda – a pinch

Yield: One 9-inch layer cake or 8-inch layer cake and 6 cupcakes

Cake Preparation >>

Cake Preparation

(Click on the thumbnails for a bigger view)

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.

5. Add milk.
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.

8. With an electric mixer, beat at medium speed for 2-3 minutes. (At first I did not use the hand mixer to combine the batter, because I remembered reading somewhere that while using egg substitutes, in this case tofu, beating the batter is not recommended and was so worried to see such a diluted batter and it was also having a lot of small lumps. So anyhow I decided to use my hand mixer to get rid of the lumps, but still the batter was considerably thin).

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).

10. Bake for 25 to 30 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. (Check the cupcakes after 15 minutes). I placed 1 pan in the middle shelf and the another in the bottom shelf and set the timer for 25 minutes and switched the pans around 12 minutes. Switching the pan means moving the pan from the middle shelf to the bottom and the bottom shelf pan to the top. This is done to ensure even baking of both the cakes. One of my make was done exactly at 25 minutes and the other one took 30 minutes.

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.

<< IngredientsFrosting >>

Frosting

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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.

It was slightly difficult for me, but somehow I managed to frost the entire cake. Before and while frosting the cake I was not sure about the consistency of the frosting. Later after seeing quite a few cake pictures I realised that my frosting was definitely thick and that’s why was I having hard time spreading it. I should have added a few more drops of water to thin it and frosting would have been a breeze.

<< Cake PreparationDecorating >>

Decorating

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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.

<< FrostingMy Notes >>

My Notes As a whole the cake was excellent. But considering healthy eating I would modify the recipe a little bit the next time. Like reducing the quantity of sugar in the cake recipe from 2 cups to 1.5 cups. Since the frosting is also sweet enough, we don’t need that much sugar in the cake too. Next reducing the quantity of oil too. Instead of 1 cup of oil, 1/2 cup can be replaced with unsweetened applesauce.

<< Decorating

I would like to send this cake to the following events:

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

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90 Responses to “I Can’t Believe It’s Eggless Chocolate Cake!”

Pages: [9] 8 7 6 5 4 3 2 1 » Show All

1. 90
   sheetal Says:
   November 9th, 2009 at 10:49 pm

   hi Madhu
   thanks for hte tasty cake.but i have 1 thing to ask.
   This time i tried the cake the cake didnt come out frm the cupholder.why was such any idea?
   
   Sheetal, grease and flour generously. That’s what I can think of. Try greasing it with shortening the next time or line it with parchment paper. I’m following the latter these days after taking the cake decorating course.

2. 89
   Sanjana Says:
   October 21st, 2009 at 2:41 pm

   This looks so gorgeous, I will definely give it a go! Thank you for your amazing eggless recipes!

   Thanks Sanjana.

3. 88
   Roopa Santosh Says:
   October 12th, 2009 at 1:22 pm

   I love this recipe…have used it many times. I agree that sometimes it is challenging to get it out of the pan. It has happened to me. Once I almost cut it in half, pulled it out of the pan and stuck it together before frosting…since it is very moist, it kinda sticks together.!!????!! I wonder if it has anything to do with the outside temp..because the time it did not come out of the pan was when I made it for New Year’s eve..was really cold. It has done well in warmer climates. Hope this helps!!!!!!!!!!!!!!!!!!!!!!!!!!

   Thanks Roopa. Also cooling it in the refrigerator overnight will help.

4. 87
   gaytihiry chandran Says:
   September 28th, 2009 at 11:05 pm

   Hi Madhu,
   As i mentioned earlier, i did try this cake last weekend. It taste great…even better the next day. My husband love it. But my only concern is, after baking as recommended timing, i found the cake break in the middle. Why could this be?

5. 86
   Heather Says:
   September 22nd, 2009 at 7:23 pm

   I have made this cake as previously mentioned. I was wondering if you ever used this recipe to make cupcakes with it?

   I haven’t tried cupcakes with it Heather, but I’m sure it will turn out good. The baking time may differ.

6. 85
   priya Says:
   August 14th, 2009 at 10:21 pm

   Dear madhuram,
   Baked this cake today and the taste is wonderful.Thanks for the clear instructions.I used firm tofu purred it with a few tbs of milk.Did not have the courage to try the frosting.Thanks a ton!!

   You’re welcome Priya. It’s good to know that firm tofu too works. Actually the frosting is so easy to make than baking the cake itself. Do try it the next time.

7. 84
   MIN Says:
   July 29th, 2009 at 12:14 pm

   Hi
   I just wanted to say that this recipe was cool if you want an even better one try http://allrecipes.com/Recipe/Eggless-Chocolate-Cake-II/Detail.aspx it is excellent when i made the cake it tasted DELICIOUS
   And i love my cake!! =)
   Min

8. 83
   sheetal Says:
   July 23rd, 2009 at 3:12 pm

   hi..Madhu
   How are you doing?I have a small conern.I tried this cake today
   and to my surprise the cake didnt come out of the baking tray.When
   i tried to cut the edges and take out still it dint come and crumbled
   This is my 5th time trying the cake and have never seen suh annoying
   results.Do you have any idea what can it be?I am really sad today
   bye

9. 82
   sheetal Says:
   July 21st, 2009 at 4:49 pm

   hi..
   i tried this cake many time and everytime it comes well.but
   to my surprise today i tried the cake and the cake cooked well but it didnt come out if the tray at all.i tried with cleaning the edges with knief and hen tried to
   take the cake out it came half and the down portion didn’t.
   Do u have any idea what could be the problem

10. 81
    Aastha Says:
    July 18th, 2009 at 12:02 am

    hi. I love this recipe, but is there something else i can use besides tofu as the egg substitute? I live in delhi, and i cant find silken tofu here…

    You can use equal measure of curd instead. I have done it here.

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