I Can’t Believe It’s Eggless Chocolate Cake!

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(from 158 reviews)
Eggless Chocolate Cake Recipe

My son turned 3 yesterday. For his birthday, I wanted to bake an eggless chocolate cake with frosting and all. Earlier, I 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 came out very well. I wish I had saved the recipe.

I wanted to bake a layered chocolate cake because he loves it and was going through various resources to find a good chocolate cake recipe without eggs.

I bought the EnerG egg replacer from the grocery store earlier this month. I thought I would buy a ready-made cake mix from the store, 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 many books/sites that tofu is a good egg substitute in baked goods. I also had silken tofu sitting in the refrigerator and decided to use it to make the cake.

Some of the chocolate cake recipes I was looking for had a minimum of 3 eggs. Then I found a recipe that required only 2 eggs in my “Baking for Dummies” book.

I proceeded with that recipe and used 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, let it cool off until Sunday afternoon, and then frosted it. I was more anxious than my son to taste the cake.

We also talked 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 TimeCook TimeMakes
15 Mins25 Mins12 Servings
I Can’t Believe It’s Eggless Chocolate Cake!
4.9 from 158 reviews
A simple eggless chocolate cake recipe from scratch with step-by-step illustrations to bake a moist, decadent chocolate cake. If you are searching for a moist and decadent chocolate cake recipe without eggs, your search ends here.
Cake Ingredients:
  • 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

Chocolate Cake Ingredients

Vegan Option: Use soy milk instead of regular milk, and you have your decadent vegan chocolate cake!
Frosting Ingredients:
  • 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 Soft Butter At Room Temperature (Which Is 5 Tablespoons + 1 Teaspoon)
  • 1/4 Teaspoon Vanilla Extract
  • A Pinch Baking Soda

Frosting Ingredients

Cake Preparation:
  1. Preheat the oven to 325F (160C) for 15 minutes.
  2. 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.
  3. Sift the flour, salt, baking powder, baking soda, cocoa, and sugar into a large mixing bowl.
  4. Make a well. Add the canola oil. Then the hot coffee decoction.
  5. Mix all dry ingredients nicely and make room for wet ingredients.
    Mix canola oil to the mix.
    Mix coffee decoction to the mix.

  6. Add milk.
  7. 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)
  8. And a few drops of vanilla essence.
  9. Mix milk to the mix.
    Mix silken tofu to the mix.
    Add vanilla essence to the mix.

  10. 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 I 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).
  11. 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).
  12. Blend them nicely and here is the final cake batter.
    Sprinkle cocoa powder on the baking pan.
    Pour the cake batter to the baking pan.

  13. Bake this cake for 25 to 30 minutes until a wooden toothpick inserted into the center of the cake comes out clean. (Check the cupcakes after 15 minutes). I placed 1 pan on the middle shelf and then another on the bottom shelf 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 the even baking of both cakes. One of my make was done exactly at 25 minutes, and the other one took 30 minutes.
  14. Let the cakes cool completely before removing them from the pans. The time mentioned in the original recipe was 15 minutes, so I tried to transfer the cake to a wire rack after 20 minutes, which was a little messy. So I left the other cake in the pan for quite some time. Maybe after an hour, I touched the bottom of that pan and found that it had cooled completely, so I transferred it to the wire rack.
  15. 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 on the kitchen counter and covered it with a bamboo basket. You could also refrigerate the cake to cool it off.
  16. Bake them for 25 to 30 minutes.
    After baking the cake batter.
    Cool off the baked cake batter.

Frosting Procedure:
  1. Sift the mix.
  2. Add the melted 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)
  3. Beat the mix using a hand mixer at medium-high speed. Add a few drops of water/milk if required.
Frosting the cake:
  1. This was my first experience frosting an eggless chocolate cake, so I followed the steps in the book.
  2. First, I placed the bottom layer upside down so the rounded side (top of the cake would be on the serving plate). If you have a dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.
  3. Spread about 1/2 cup to 3/4 cup of frosting on top of the bottom layer. Don’t use hard strokes; spread it gently using an offset metal spatula or plastic spatula.
  4. Place the second layer on the first, cut, or domed side up.
  5. Frost the sides of the cake first with another 1/2 cup of frosting.
  6. Finally, frost the top of the second layer.
  7. Final Frost Mix.
    Spread the wax paper to the bottom of the cake.
    Spread the frosting on the cake for a layered effect.

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 thick, so I had a hard time spreading it. I should have added more drops of water to thin it, and frosting would have been a breeze.

Decorating the Eggless Chocolate Cake:
  1. As you all know, the options are endless. Being the rookie 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 in the grocery store in the baking aisle to write birthday messages and draw some flowers.
  2. After applying the frost on double-layered bake cakes.
    Arrange M&Ms around the circumference of the top-level cake.
    Final decorated eggless chocolate cake.

My Notes:
  1. As a whole, the cake was excellent. But considering healthy eating, I would modify the recipe a bit the next time. Like reducing the 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. Next, reducing the quantity of oil too. Instead of 1 cup of oil, 1/2 cup can be replaced with unsweetened applesauce.

Nutrition Facts
Servings: 12
Per Serving% Daily Value*
Calories 389
Total Fat 19.7g30%
Saturated Fat 2.1g10%
Trans Fat 0.1g
Cholesterol 2mg1%
Sodium 417mg17%
Potassium 181mg5%
Total Carb 53.6g18%
Dietary Fiber 2.4g9%
Sugars 34.5g
Protein 4.2g
Vitamin A 0% – Vitamin C 0%
Calcium 6% – Iron 10%
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Eggless Chocolate Cake

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  1. 15 Ways To Substitute For Eggs In Cake - Oh So Foodie

    […] cake recipe to see how to use silken tofu to make a yummy cake! You can also check out this easy silken tofu cake […]

  2. Naomi

    You don’t need the tofu, it’s great without it. I bake the cake as a whole though. Add about 10 mins to cooking time and I bake it at a slightly higher temp about 180c

    • Madhuram

      That’s great to know, Naomi.

  3. Bhagya

    Hi is the 1 cup =250ml or 200ml

  4. Christine Renwick

    This I started making when my friends daughter (who had an egg allergy), never had had a birthday cake. It was such a success. It has been my only chocolate cake recipe used ever since. My daughter (22) asked me to make this for her birthday next week. I could not find the recipe anywhere. You can imagine my delight in finding it again online after all this time.
    I do find the cake a little fragile but letting it cool.completely in fridge overnight and using slightly softer frosting does the trick.
    Thankyou Madhuram for my go to chocolate cake recipe that I have used for the last 11 years

    • Madhuram

      Wow! Thank you so much, Christine, for your kind feedback.

  5. Morgan Gregory

    WONDERFUL RECIPE!!! So good!!!

    • Madhuram

      Thank you very much, Morgan.

  6. AmaiMwana

    Hello Madhuram,

    I have been using this recipe of your for more than5 years now, as I posted a comment on here 8n 2017. It is my go to recipe and the only cake he wants even @ 19. Having an egg allergy I have tried different recipes but he has flat out told me the only cake he wants is your recipe. Whenever I am asked for a chocolate cake recipe, I share yours. Thank you once again. Absolutely love it.

    • Madhuram

      Wow! Thank you so much, AmaiMwana.

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  8. Maddy

    Loved this chocolate cake. Can this be made without the cocoa as a vanilla eggless cake?

    • Madhuram

      Yes, you can try Maddy, but there are so many other vanilla cake recipes in the blog like this easy eggless vanilla cake recipe.

  9. Tina

    I never tried tofu in cake.
    Will it come out good.
    Please advise

    • Madhuram

      I bet it will be great. Trust me, Tina.

  10. Karen

    What could you use in place of tofu, applesauce?

    • Madhuram

      Yes, it could work, Karen.

  11. Shivani

    Hi Madhura
    Thanx for the amazing cake recipes. My family loves them. I’ve baked this cake four times and it came out perfect every time!

    My today’s question is, can I use the same recipe for red velvet cake? Will I have to change anything? Also, can I make an 8 inch double layered cake with same measurements? Awaiting your reply.

    • Madhuram

      Thanks for trying this recipe many times, Shivani. This cake recipe is not suitable for red velvet cake because it uses a lot of cocoa powder, whereas red velvet cake uses only a small quantity. Try these vegan red velvet cupcake recipe but use round pans instead.

  12. reshma

    thank you so much for reply madhu love your recipes always
    i really want you to makem tiramishu cake please.

    • Madhuram

      You’re welcome, Reshma. Tiramisu cake is in my “to-do” list as well. Will make it. Thank you for the suggestion.