Loading ...
I Can’t Believe It’s Eggless Chocolate Cake!
| Tweet |  |
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 recipe 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 ready-made 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.
| Eggless Chocolate Cake Recipe |
|
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 2 Teaspoons Baking Soda
- 3/4 Cup Unsweetened Cocoa Powder
- 2 Cups Granulated Sugar (See My Notes)
- 1 Cup Vegetable Oil (I Used Canola Oil)
- 1 Cup Hot Coffee (I Mixed 1.25 Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
- 1 Cup Milk (I Used 2% Milk)
- 1/2 Cup Silken Tofu Pureed (I Used Nasoya Brand Silken Tofu)
- 1 Teaspoon Vanilla Extract
- 1 Packet Dr Oetker’s Organic Chocolate Icing Mix
- 1/4 Cup Hot Milk/Hot Water (Heat It In The Microwave Oven For 15 Seconds)
- 1/3 Cup Butter At Room Temperature (Which Is 5 Tablespoons + 1 Teaspoon)
- 1/4 Teaspoon Vanilla Extract
- A Pinch Baking Soda
- Preheat the oven to 325F (160C) for 15 minutes.
- 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.
- Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
- Make a well. Add the canola oil. Then the hot coffee decoction.
- Add milk.
- 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)
- And a couple of drops of vanilla essence.
- 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).
- 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).
- 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.
- 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.
- 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.
- Sift the mix.
- 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)
- Beat the mix using a hand mixer at medium-high speed. Add few drops of water/milk if required.
- This was my first experience with frosting a cake, so I simply followed the steps listed in the book.
- 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.
- 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.
- Now place the second layer on the first, cut or domed side up.
- Frost the sides of the cake first with another 1/2 cup of frosting.
- 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 realized 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.
- 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 Cake Mate decorating pens which are available in the grocery store in the baking aisle to write the birthday message and draw some flowers.
- 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.
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
Share & Enjoy:
| Tweet | Share | Save on Delicious |
Never Miss A Recipe!
Subscribe to Eggless Cooking FREE via email to get recipe updates in your inbox:
Hi, can i use soya milk instead of silken tofu? And if yes, at what measurement and will I also need to add regular milk to it?
Thanks!
You can try yogurt instead. I have tried it myself here: http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
[...] for the best chocolate cake recipe for your next celebration? consider browsing the entire tried and tested cake recipes collection [...]
This cake turned out amazing when I used 9 inch round cake tins. Now I’m experimenting with an 8 inch square cake tin. I heard that you need to keep rotating the cake to ensure that sides are not burnt. Are there any other precautions I should take?
Thank you for the best eggless cake recipe I’ve ever tried!
Thanks for trying the recipe KK. I’m glad you liked it. You can try with 8 inch square pan too. Rotation of the pan, and shifting from one row to the other is also vital to ensure that both the cakes turn out good. Actually I have made one mistake in the method. If you can see the picture where I have kept one pan below the other in the oven; that is wrong. You should not keep the pan directly under the top pan. You should move the bottom one slightly to the right, so that it is not directly under the other pan. Then half way through, put the top pan on the bottom and the bottom pan on the top and not directly on each other.
Could you please rate the recipe? Thanks.
Thank you for the response! As the tins were square in shape, I placed both on the medium shelf as this eliminates the need to open the oven door unnecessarily. It turned out just fine!
Will now try using tofu to bake a carrot cake.
I have now rated the recipe as well. Thank you once again!
Thanks KK.
Hi!
Your website has ignited my baking passion, can’t thank you enough!
I have tried this recipe so many times and it comes out brilliant every time. I would like to know two things. One – If I’m icing the cake, how long should I let the cake cool and second is that how do I preserve the cake so that it doesn’t lose moisture and tastes nice and soft.
thank you very much again!
Oh! Thank you so much Nikita. The cake should be completely cool otherwise the frosting will start to melt. I usually bake the cake a day ahead and frost it the following day but I don’t think you have to give it so much time. 5-6 hours should be fine. If you aren’t frosting the cake, then use plastic wrap and then store it in an air tight container. If you have frosted it, then you will have to just store it in a good container.
Do rate the recipe so that it will be of use to many others.
Rated!
Madhuram I’ve been searching for an eggless fondant recipe the problem is that I found one [http://candy.about.com/od/fondantcandyrecipes/r/basic_fondant.htm] but ‘Im unable to find corn syrup anywhere! Would you know of a substitute? Probably Cornflour? And the quantity that equals corn syrup? Sorry for troubling you, but I just can’t find a solution.
Thanks Nikita. I checked the fondant recipe and see that there are mixed reviews. While baking honey can be substituted for corn syrup. I’m not sure how it will work in this situation.
I tried this out just now with a couple of modifications! I’ve posted it on my blog, thank you so much
LOVED IT!!!!
You’re welcome Queen Bee.
Thanks Madhuram.I made this cake today for my husband’s birthday.It came out very well.He loved it. Thanks again.
You’re welcome Chitra.
This looks delicious. The frosting looks perfect. I am contemplating going egg-free (I don’t eat eggs often as it is) and I will try this recipe when I get a chance. Thank you!
This is such an amazing cake!
Thank you so much for this recipe. I’ve made it a few times and it’s gone down a storm! I always save a bit of the mixture and make a couple of cupcakes at the same time – then my son, who has an egg-allergy, takes them to nursery and they pop them in the freezer and bring them out when one of the kids brings birthday cake in. It means he doesn’t have to miss out. It keeps really well too.
Do you know how to make it a non-chocolate version? I’ve tried substituting the cocoa for extra flour, but it comes out quite a bit heavier than your lovely chocolate one. Any tips?
Thank you very much Charlotte. Yes you are right about the non-chocolate cake turning out very heavy. I have done it too and did not like it at all. Maybe you should try this cupcake recipe as a cake. The cupcakes turned out fantastic, but do adjust the bake time.
http://www.egglesscooking.com/2011/06/09/vanilla-cupcakes/
Thank you very much – I’ve just bought some of the egg replacement powder, so will give it a go.
Dear madhuram, thanks very much for this wonderful recipe. I have made this twice for my husband’s birthday, and it turned out moist, delicious and tasty. Everyone loved it and couldn’t believe it was eggless. I shall be making this cake over and over again. I did make my own chocolate buttercream to fill and frost the cake though, and it was yummy.
Thanks again Anushka.
Thanks Anushka. Could you rate this recipe?
where can i buy this icing packet in USA?
hi Madhuram,
Can u please tell me the recipe of chocolate sponge cake. I want an eggless sponge cake. Want to try on our anniversary. Thank u.
Use the following recipe, Rekha and a happy anniversary.
http://www.egglesscooking.com/2009/02/16/whacky-vegan-chocolate-cake/
Wonderful recipe , thanks for sharing this,Madhuram – I tried it out on Saturday, pretty much followed it to the T… and had great results.
- Runa
Thanks Runa.
I wonder if it is ok to bake with only baking soda. Will it make a big difference without baking powder? Thanks.
I guess the cake would be very dense.
Thanks so much for this fantastic recipe!! I have a friend whose son is allergic to eggs and nuts so I always like to make allergy-friendly foods for him when they visit. I hate for him to have to eat a “special” dessert while all the other kids have their choice of dessert. One dessert for all! Anyway, I have a few egg-free cookie recipes that I usually make, but a recent occasion called for a cake and after checking out a few different recipes, decided on yours. I’m so glad I did!! To anyone still deciding whether or not to make this cake: make it!! You’ll be glad you did. I have a tried-and-true chocolate cake recipe that never fails to make people swoon and I can honestly say that when I made this egg-free recipe and compared it to that other one, I could not tell the difference. It’s super chocolatey, incredibly moist, and just all out delicious! For what it’s worth, I didn’t have any problem using an electric mixer. I combined all the dry ingredients in the bowl of a mixer and then slowly added the wet ingredients until thoroughly combined. I greased the pans and then put down parchment, and greased and floured that and the layers released without a problem. I know I’ll be turning to your blog the next time I need an egg-free recipe. Thanks again!
Thank you very much Tracey. You made my day with your generous compliment..
Hello Madhuram, thanks for sharing the wonderful receipe. I tried making cake for the first time inspired by your receipe. It was for my Husband’s bday on Monday. I made it on sunday night and as a first timer it took me 30mins to get done with the cake. The only alteration i made to your receipe was by adding a cup of aerated drink to it. The cake came out really really wonderful. It was quite close to what we get outside, just that i was not good at baking, so it was 95% as the market cake. Will be 100% next time.. as i guess i now got the baking skill too
My little 2yr old daughter too enjoyed it. So henceforth will be making cakes at home, more so coz we are vegetarian 
Do share other flavoured receipe too
Cheers
Kala
Thanks again.
You’re welcome Kala. That’s a neat trick to include cola to the batter. I think you have to add it at the end just before putting it in the oven.
Hi Madhuram, you have been my baking inspiration. I have tried several recipes from your website and have got really good results. My husband does not eat anything with eggs in them, and your cakes are perfect for us. I have 3 questions about this chocolate cake. Would really appreciate if you can answer before Christmas break, as I am planning on making this.
1. In the blueberry pound cake, you had mentioned “magic proportion of egg substitute for cake recipes! It’s half tofu and half yogurt.”. This one does not have yogurt. Can I follow it this way?
2. I froze the silken tofu I bought for blueberry pound cake and now it looks different. I don’t want to use it and mess up this recipe. Your thoughts?
3. 1 cup coffee? Does this not give a bitter taste to the cake?
(probably a naive question, but I a beginner in baking)
Thanks much!
Thanks Shanthi. You can follow this recipe as it is and you will definitely get a very good chocolate cake or you can try 1/4 yogurt and 1/4 cup tofu substitution as well. I’m cofident that the cake will turn out good both these ways. I haven’t tried freezing silken tofu and then thawing it. So I don’t know how it will affect the cake. I’m not that much of a risk taker, so I wouldn’t try the cake with defrosted tofu. Coffee always enhances the flavor of chocolate. Moreover it’s not “1 cup of coffee” coffee actually. It’s just about a teaspoon of coffee mixed with 1 cup of warm water. You will not even notice its presence in the cake, unless you are a going for a mocha chocolate cake and about a tablespoon to two.
Thanks for your fast reply
I am not much of a risk
taker either. So I will not use the defrosted tofu. I wonder how else can I use my tofu in the freezer…
You’re welcome Shanthi. Why dont you try this Tofu Mango Pudding? You can also use it in smoothies. I make a peanut butter-banana-chocolate-tofu smoothie and it tastes very good.
You are super!
Baked this cake for the holidays. It was a big hit in the family. Very moist and had an amazing taste. Thanks a ton Madhuram for this excellent recipe!
You’re welcome Shanthi. Please do rate the recipe.
hi i wanna try this recipe js wanted to know if i can use anything besides tofu, plz give m exact measurements
You could try 1/2 cup of yogurt or 1/2 cup unsweetened applesauce or 1/4 cup of both.
This is superb. Thank you so much. Now I have good chocolate cake recipe for my vegetarian friends.
You’re welcome Tharangee.
Hi Madhuram, this recipe sure rocks…however i hv a convection oven…can this cake be baked in it?
Thanks RS. By convection, do you mean a convection microwave oven? Then check out this post: http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/
Thanks Madhuram,
I have just started with making cakes and was surfing for an eggless cake recipe and found your blog. I really liked the recipe and also your presentation- just superb. I am looking forward to bake my first ever eggless cake. Thanks again
You’re welcome Ruchi. Do get back to me if you have any doubts regarding baking egg free. I’ll be happy to help you.
I tried this last weekend and it came out really well. I actually like it more than the cakes with Egg in it. However, i used my own chocolate butter cream.
thanks
You’re welcome Prashanie.
Wow… I love chocolate cakes and even more without eggs in it.
How can you come up with this idea? thanks
I can not tell you how excited I am to be writing this review. My daughter is allergic to eggs along with many other things. I have another chocolate cake recipe that was always dry but this one is AMAZING!!! I read almost all of the reviews and hesitated before making it. Let me just tell you. If you are reading this and have any doubts…JUST MAKE IT! You will be amazed how moist and fluffy this cake is and…DARE I SAY IT???? You can’t even tell there aren’t eggs in it. I promise you. I can’t wait for my daughter to try this. Her birthday is on Friday and she asked me to make her cake because in her words “it means more when you make it instead of buying it”. Tonight I made this cake as a test run before her actual cake on Friday. I honestly can not believe how good it is. I could go on an on for days about this recipe. It’s AMAZING! Thank you so much. As a parent with a child that has food allergies it’s always nice to find a recipe that actually works and this one definetly does. ABSOLUTELY AMAZING! We will never make another chocolate cake in our house!
Kim, thank you so much. You made my day. You have to believe me when I tell that I had tears of joy after reading your comment. Thanks once again. Pass on my birthday wishes to your daughter.
I made this cake today and it tuned out good to look. I baked this cake and decorated too for a surprise birthday tomorrow. So I will let you know after eating the cake about the taste. I feel it has come out really good and fluffy and nice. I want to upload a picture for you. Is there an email that I can send as i do not have a blog. Please let me know. Thanks for all your help in advance. Thank you.
Hope you love the taste too, Vani. I would love to see a picture of the cake. Could you upload it to PhotoBucket or Flickr and send us the URL and we will put it up here.
I tried the recipe and tasted the cake today and it has come out really. Thanks for the wonderful recipe. I did try to email you the pictures of the cake and it said mail did not go through as it said mail could not be delivered. i sent to the [email protected] can u pls send me some other email to send it to.
Thanks for trying the recipe Vani. I did see your pictures and they have come out well indeed. Thanks for sending it. Do take the time to rate the recipe to help others who might want to try it in the future.