Eggless Chocolate Cake

4.90 from 161 votes

Make a soft, rich, and delicious eggless chocolate cake with simple pantry ingredients. This recipe uses silken tofu instead of eggs to create a tender crumb and rich chocolate flavor.

Prep Time15

Cook Time25

Cooling Time20

Total Time1

Method: Baking

Course: Cakes

Servings: 12 People

Ingredients

Cake Ingredients:

2 Cups All Purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
¾ 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)
½ Cup Silken Tofu Pureed (I Used Nasoya Brand Silken Tofu)
1 Teaspoon Vanilla Extract

Frosting Ingredients:

1 Packet Dr Oetker's Organic Chocolate Icing Mix
¼ Cup Hot Milk/Hot Water (Heat It In The Microwave Oven For 15 Seconds)
⅓ Cup Soft Butter At Room Temperature (Which Is 5 Tablespoons + 1 Teaspoon)
¼ Teaspoon Vanilla Extract
A Pinch Baking Soda

Instructions

Cake Preparation:

Preheat the oven to 325F (160C) for 15 minutes.
Grease two 9 inch round cake pans and dust them lightly with cocoa powder or flour.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Make a well in the center and add the oil, hot coffee, milk, pureed silken tofu, and vanilla. Beat with an electric mixer on medium speed for 2 to 3 minutes, or until the batter is smooth.
Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. If baking both pans on different oven racks, switch their positions halfway through baking for more even browning.
Let the cakes cool in the pans until completely cool before carefully turning them out onto a wire rack.
Frost the cooled cake with the prepared frosting and decorate as desired.

Frosting Procedure:

Sift the chocolate frosting mix into a mixing bowl.
Add the melted butter, hot milk, vanilla, and baking soda.
Beat with an electric mixer until smooth and creamy. Add milk, one teaspoon at a time, if needed to reach a spreadable consistency.

Assemble the cake:

If the cake layers have domed tops, level them with a serrated knife.
Place one cake layer upside down on a serving plate or cake stand.
Spread about ½ to ¾ cup of frosting evenly over the top using an offset spatula or butter knife.
Place the second cake layer on top, cut side down.
Spread a thin layer of frosting over the sides of the cake, then frost the top. Add more frosting as needed until the cake is evenly covered.
Slice and serve, or decorate as desired.

Decorating the Cake:

I decorated the cake with M&M's and ready made decorating icing pens to write a birthday message and add a few simple flowers. Feel free to decorate the cake any way you like for the occasion.

Notes

Puree the silken tofu until completely smooth before adding it to the batter.
The batter will be thinner than a typical cake batter. This is normal.
Let the cake layers cool completely before removing them from the pans and frosting them.
If baking two cake pans on different oven racks, switch their positions halfway through baking for even baking.
The original recipe uses a boxed chocolate frosting mix. Feel free to use your favorite homemade chocolate frosting instead.
I added a pinch of baking soda to the frosting to help keep it soft and reduce cracking. This step is optional.

Nutrition