Thanks for this awesome recipe. I baked the cake today with a few alterations… used only whole wheat flour and reduced the sugar and oil (like you suggested). The cake came out super moist and perfect! Thanks again

That’s great Charu. Whole wheat flour gives a nice texture and flavor to chocolate cakes.

Those are some wonderful substitutions Krsna. Thanks for trying it.

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/

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.

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.

Thanks Sanjana.