Eggless Pound Cake Using Silken Tofu
October 2nd, 2008 Madhuram Posted in Cakes, Egg Replacements, Food Blog Events | 
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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
June 17th, 2009 at 2:44 am
hi,
delighted to find a website dedicated to eggless cooking, the cake looks decadent but i remember MR.Rakesh sethi of mirch masala mentioning a mixture of club soda and condensed milk in his eggless cake recipe, how does that work? i mean are soda and condensed milk e
egg replacers ?
Thanks Samata. I too have seen recipes with condensed milk and soda instead of eggs in baking recipes. I guess they act as an egg substitute but I’m not sure as to how much condensed milk or soda has to be used to replace each egg. Maybe around 1/4 cup condensed milk for 1 egg, but not sure about the soda.
April 24th, 2009 at 7:25 pm
Hi has any one made eggless and dairy free cake using cake mix eg duncan hines. i have tried with egg substitute EnerG but my cake crumbes down, does not come out right. please help me.
Asha, EnerG doesn’t work in all store bought mixes. It’s mentioned in the pack intself. Try using silken tofu.