Eggless Pound Cake Using Silken Tofu
For the past few days (2 weeks to be exact) my baking experiments are not giving me favorable results. I really don’t know what happened! So I’m thinking of taking a “baking break”. But before that a recipe for eggless pound cake. The original recipe is from “Baking for Dummies” by Emily Nolan. The only change I made was substituting silken tofu for the eggs. The cake came out soft and tasty but was very buttery/heavy. Just one piece is enough to keep you full for the next couple of hours.
Yield: 1 loaf (12 to 13 slices)
2. Sift together flour, baking powder and salt in a bowl. Set aside.
3. Cream together the butter and sugar using a hand mixer about 1 minute on medium speed.
4. Add the milk (I used 2%) and vanilla and beat well.
5. Add the tofu in 3 portions and mix well. Don’t beat it, just mix it with a wooden spoon. Inspite of not beating the tofu, once added to the creamed butter mixture it had a curdled texture. Don’t worry.
6. Slowly add the flour, about 1/2 cup at a time, mixing well with the mixer on low speed until just blended. Once the flour is added to the tofu mixture you don’t see any curdled tofu. The batter looks very normal and smooth.
7. Spread the batter in the prepared loaf pan. The batter has a semi solid consistency, so it takes some time to spread it evenly.
8. Bake for 60 minutes. When I did the toothpick test to check the doneness, mine came out clean exactly at 55 minutes. But once I cut it after cooling I found out that the center portion of the pound cake had not cooked completely.
9. Let the cake rest atleast for 10 minutes before inverting it onto a cooling rack.
10. Transfer it to a cooling rack and it has to cool completely before you can slice it.
11. I left mine on a cooling rack for more than 3 hours.
We couldn’t taste or smell the tofu at all. The cake had the perfect amount of sweetness with a hint of vanilla flavor on the background.
2. Don’t refrigerate the slices. Since it has a ton of butter, the cake sort of solidifies and you are not going to like the taste/texture.
3. Even though the pound cake came out well, my vote is for the Eggless Chocolate Cake and Eggless Brownies.
This is yet another entry for my event Egg Replacements - Silken Tofu.
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Tags: all purpose flour, baking powder, butter, milk, salt, Silken Tofu, sugar, Vanilla Extract
October 2nd, 2008 at 4:19 am
Oh i ve been wanting to try this cakes since agessss…
thanks a lot dear for the recipe m sure to try it soon
October 2nd, 2008 at 6:33 am
pound cake looks delicious Mads.. keep up the good work.
October 2nd, 2008 at 7:22 am
Hi…
U r doing great with eggless baking…
Pound cake look so good. Turned out perfect for u. So dense and moist. YUM!
October 2nd, 2008 at 7:47 am
That looks pretty good. Taking a break from baking??? Now that may not be a good idea after seeing the pound cake
October 2nd, 2008 at 9:26 am
Want right away ur pound cake
Excellent one 
October 2nd, 2008 at 9:29 am
Tofu rokz! hello if u take a break i’ll cry
c’mon you inspire me to bake madhu …
Aaww! thank you!
October 2nd, 2008 at 9:40 am
Wow cake looking yummy…wonderful try dear…
October 2nd, 2008 at 10:58 am
Thanks once again for the eggles cake, I was a little skeptical about not using eggs for cakes. While reading about all of your eggless baking I realised it was worth the try and went on to try your recipes.I will try this one too. I love the pound cakes and have made them with eggs though.
October 2nd, 2008 at 10:59 am
Pound cake looks moist n soft Madhu..
October 2nd, 2008 at 1:01 pm
That looks wonderfully moist!c
October 2nd, 2008 at 5:04 pm
wonderful idea using tofu in the cake …i like this recipe
October 2nd, 2008 at 5:33 pm
Hi Madhuram,
First time come across to ur blog via 365daysveg. I found your blog and recipes very interesting. Nice recipe for Pound Cake. But Can I ask you something…? how do we get pureed silken tofu…? I have seen firm Silken tofu…but don’t know abt pureed tofu. Please help me here. I would love to try it.
Thanks Madhu.
Sonu:)
Welcome Sonu and thank you very much. For pureed tofu, simply remove the silken tofu from the pack, blend it until smooth in a food processor or blender. Measure 1/4 cup (in the liquid measurement mug) for each egg to be replaced. I would suggest trying either the eggless chocolate cake or eggless brownies first, if you want to use silken tofu.
October 2nd, 2008 at 7:09 pm
OMG Madhuram i really need a bite of it,its tempting,and delicious
October 2nd, 2008 at 8:49 pm
Perfect Pound cake Madhu..looks very tempting!!
October 2nd, 2008 at 8:53 pm
Thank you very much for detailed info. Will follow as per you said.
Have a nice weekend!
Cheers,
Sonu:)
October 2nd, 2008 at 10:23 pm
Awesome recipe! I love pound cake. Eggless is even better. Thanks for the yummy recipe Madhu!
October 2nd, 2008 at 10:50 pm
I ‘ve always wished to make pound cake …….yours cameout just beautifully and spongy…….will blindly follow your!!!!
October 3rd, 2008 at 12:13 am
Hi Madhuram,
Love ur eggless recipes..I shall try this cake with Soy Milk, its thick as puree. Well here is what I came across for egg replacement from Kurma Das blog..if u hv read it, pls ignore …else its a good source of info. I have to try wt the 2nd option yet.
*********************************************************
To replace 1 egg:
2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.
or
2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth. or
1T ground flax seeds + 3T warm water, beaten together until smooth.
The above info frm link here -
http://www.iskcon.net.au/kurma/2005/07/27#a383
************************************************************
Thank you very much Purnima for the detailed info. I have tried only flax seed powder method and not the other 2. Will try it out soon.
October 3rd, 2008 at 9:10 am
wow looking very delicious. added to my favourites. will try soon. today I am making urs choc cookies. will let u know how they will come out
give me an hour 
October 3rd, 2008 at 10:50 am
Oh these look just perfect
October 3rd, 2008 at 12:43 pm
hey wow this cake looks yummy..will try out soon..
October 3rd, 2008 at 4:39 pm
Pound cake looks very delicious..Have something for u in my blog,check it out!!
October 3rd, 2008 at 8:03 pm
Madhu, U r rocking with your innovative recipes…I am no way near you..Just repeating whatever amma does..I too thought of making pound cake with tofu..thanks for ur tips..
October 4th, 2008 at 7:12 pm
this looks so yummy and poist, just like old fashioned pound cake
October 7th, 2008 at 7:32 pm
You just amaze me, Madhuram. How wonderful does that cake look? Gorgeous.
Thank you very much Vaishali.
October 11th, 2008 at 10:29 pm
Hi
I have come across different cooking blogs and I really appreciate your honesty in that you let us know if it does not turn out good or when you did not follow the steps.. I really appreciate that!
Welcome Rajshri and thank you very much. I simply want to make a point that anybody can bake and everybody make mistakes and it’s from those mistakes only we can learn.
October 14th, 2008 at 3:40 am
hi madhuram!
thanks for giving me an inspiration to bake more
i tried our POUND CAKE RECIPE… it has turned out pretty nice n buttery, but i faced 2 issues where i might need ur guidance, one is the cake half of the cake was baked well and looked grainy and the ohter half was moist and (was cooked but,,) soggy.
also wen i saw it being baked it got was rising well enough and looked spongy but wen i got it off the oven n let it cool it became flat.
could u help me as to where i must have gone wrong ? plz! thanks a lot
Hi Mahima, I also faced a similar problem, regarding not cooked well in the middle. That’s why I had mentioned to bake it for 60-62 minutes. Even though the toothpick came out clean after 55 minutes, I found that the centre was not baked. My pound cake also had a dome top but after sometime it became flat. I have mentioned this also in My Notes. I’m also not aware of the reason. I think tofu makes the end product very heavy. So I’m thinking of trying the same recipe with soy milk instead.