My son turned 3 yesterday. For his birthday I wanted to bake an eggless chocolate cake with frosting and all. Earlier I have baked an eggless carrot cake and also a chocolate cake without eggs, using soy milk. This eggless chocolate cake 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 chocolate cake recipe without eggs. 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 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. This was the first time I was baking a layered chocolate cake without eggs and also using tofu as an egg substitute in a cake recipe.
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 eggless chocolate 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
|Prep Time||Cook Time||Makes|
|15 Mins||25 Mins||12 Servings|
- 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.
|Per Serving||% Daily Value*|
|Total Fat 19.7g||30%|
|Saturated Fat 2.1g||10%|
|Trans Fat 0.1g|
|Total Carb 53.6g||18%|
|Dietary Fiber 2.4g||9%|
|Vitamin A 0% – Vitamin C 0%|
|Calcium 6% – Iron 10%|
Subscribe To Eggless Cooking
Don't miss our new eggless recipe updates in your email inbox! Sign up now.