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


(from 144 reviews)
664
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 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.

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Eggless Chocolate Cake Recipe

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Prep TimeCook TimeMakes
15 Mins25 Mins12 Servings
AuthorCategoryMethod
CakesBaking
I Can't Believe It's Eggless Chocolate Cake!
4.9 from 144 reviews
A simple eggless chocolate cake recipe from scratch with step by step illustrations to bake a moist, decadent chocolate cake. If you are in search 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 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 together 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 a 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 couple of 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 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 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.
  14. 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.
  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 out 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 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 few drops of water/milk if required.
Frosting the cake:
  1. This was my first experience with frosting a cake, so I simply followed the steps listed in the book.
  2. 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.
  3. 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.
  4. Now 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 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 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.

Decorating the cake:
  1. 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.
  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 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.

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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664 COMMENTS

  1. Did it taste like coffee at all? It was for your 3 year old so I am guessing it didn’t but would like to make sure! Thanks for sharing!

    • If you can find gluten-free flour mix, use that instead of all-purpose flour. Make sure you get a mix which can be used measure to measure as all-purpose flour which has xantham gum in it.

  2. Hi Madhuram,

    My 2 year old absolutely loves your cupcakes. She is allergic to cows milk and eggs. She won’t miss out anymore on cakes now that i know your blog. So Happy! What’s the best liquid to replace the coffee in this recipe?

    Thanks.

    • Thank you very much Maddie for taking the time to comment. Coffee is optional. You can simply add water instead. It won’t affect the taste or texture.

  3. Thanks a bunch dear for the wonderful recipe. I made this today and love to the core. Your title was absolutely right. It just came out so well. I have tried 2 of your recipes of cake and both were instant hit. Waiting to try more and explore though my cake took 38 mins to bake but it was worth waiting for it :*

  4. Hi Madhuram, My daughter has an egg allergy so we bake egg-free regularly, and I’ve made this cake now 3 times. My entire family LOVES it and can’t believe it’s made with tofu instead of egg! It’s so moist and delicious. Tonight I made it for my daughter’s 9th birthday party with a homemade mint buttercream frosting and the mint-chocolate combo was a big hit. Thanks!

  5. Hi Madhuram,

    Thank you very much for sharing this delicious cake recipe! I have made it numerous time and everyone who has eaten it have said it is one of the best eggless cake they have tried. I told them that the credit goes all to you πŸ™‚ I am looking forward to try more of your recipes. Thanks again and have a great day

    From vimala

  6. Hi there, thanks so much for the recipe, I tried it and it worked out so well although I left the purified tofu out and used all the ingredients, awesome cake. My children loved it and also I used simple icing. I personally loved.

  7. Hi Madhuram,

    I tried this recipe and believe me every body who ate this cake , told me that its awesome cake, specially without egg.
    But I have one question here for the cake, I felt that its bit greasy cake or you can say that cake has oily feeling, is it because of of vegetable oil, can we replace oil with butter so that feel willbe less?

    Thanks
    Shruti

    • Thanks Shruti. Hmm…I haven’t felt that it was oily but it’s a moist cake overall. Maybe you can try cutting back the quantity of oil and use unsweetened applesauce instead if you think it’s too oily for your preference. I don’t know the science behind but I have seen a lot of chocolate cake recipes which uses oil instead of butter, maybe that’s a better combination.

  8. Thank you for the receipe. I also tried many receipe s from your site and they all are fool proof good. I will try it sure. Also I replace carob powder because we want to reduce the content of caffeine in our foods.

  9. Hi aunty;
    My name is Aparna. I tried to make the cake but then I don’t have cocoa powder with me what can I use if I don’t have cocoa powder?

  10. I tried your vanilla cake. It was awesome. Is there any substitution for tofu for the chocolate cake? Can I use condensed milk for this too? If yes please tell me the correct proportions

    • Thanks Chandana. If we use condensed milk in this chocolate cake recipe then we will have to adjust the quantity of sugar and other liquids which is a lot of hassle. You can try unsweetened applesauce instead.

  11. Hi. I am about to make this cake. If I replace 1/2 cup of the oil with 1/2 cup unsweetened applesauce,shall I add the applesauce together with the 1/2 cup canola oil after making a well?

    Thanks

  12. The cake tasted great. Sweet and moist. However, it did start to fall apart and it was very difficult to spread the icing. I did leave it to cool for about 3 hours. Where could i have gone wrong?

    • Hope you followed the measurement as it is. Usually when there is too much liquid this might happen. Do you think it could have baked a little longer?

      • I used the conversion link you provided but maybe it could be this. I baked for a little longer than you said as i checked with a toothpick to see when it comes out clean.
        But the cake was very moist so tasted good. I just would’ve liked it to look a little better!
        Thank you

    • You can very well omit coffee and just use plain water. Usually coffee enhances the flavor of chocolate that’s why it is used in this recipe. But trust me you won’t even taste the coffee though.

  13. I have made this cake several times,it is fabulous – it is for my son who’s allergic to eggs but no one know the difference. In fact I have had several people say its the best chocolate cake they have had, so moist.

    Question, I wanted to make into cupcakes – should i alter the recipe? Thanks!

    • You’re welcome Gina. Yes you can bake it as cupcakes but the baking time will differ. Probably 18-20 minutes for regular size cupcakes and even less time for mini cupcakes.

  14. Thanks for this recipe, my daughter is turning 4 in a few weeks and she has an egg allergy but is insisting on a birthday cake. I have bought the supermarket mixture for character buns and have used silken tofu but have never known how much tofu per egg to use, so thanks again for this information.

  15. Hi!

    I tried this recipe but the cake did not turn out soft or spongy. It was very, very dense. Almost like a mousse cake! Where could I have gone wrong? I used all the ingredients as mentioned, in the same proportion.

    Thanks,
    Aditi

    • It’s almost 8 years since I have baked this cake. All I remember is, it was very soft and moist. All the other reviews say the same too.

  16. I decorate cakes as a hobby and had to make one for a child who cannot have dairy or eggs. This turned out wonderful as far as flavor. I used 2 cups silk very vanilla soymilk instead of milk and coffee. I also used plain soft tofu not silken. The only silken I could find was firm and that’s no good. I used a 12 by 18 pan cuz I have to carve a bone shape out of it. I made the recipe twice amd poored each into the pan instead of just doubling it. Not sure if that really matters. It has a decent amount of hight to it. Hopefully it will cut easily without crumbling. It’s cooling now so we will see.

  17. Hi I would really love to try this recipe . however what can I subsititute the tofu with if not applesauce?

    Thank you
    Laksooria

  18. Sorry sometimes the Ipad corrects wrong. It was the shape of a half round ball. After the first 40 minutes I was opening all the time the oven. Maybe is that. Thank you so much!!!

  19. Hi Demy you could have had too much raising agent which rose in the oven and sunk upon cooling or your dry ingredients to fat ratio could have been incorrect. Too little flour. Good luck

  20. I made the PERFECT eggless chocolate cake.i was SO happy it was 10cm and more tall.i made it in a shape of half ballot was so so perfect.it was cooked as it should,I took it out of the oven,I left it IN the ball to cool down,after 5 minutes I went to see the cake….it went to the half of the high that I left it.why????i left a fine cake 10 cm tall and I found it 5 . I was so devastated

    • I didn’t get it Demy. What was the shape you baked it? Cakes sink when there is a sudden change in the temperature, like if you opened the oven a few times to check how the cake was coming up. Also over mixing of the batter can make the cake to sink.

  21. First time I going to try your recipe with silken tofu. Is there a substitute for vanilla extract? Can I use Vanilla essence instead?

  22. Hey, this looks yummy. I have to try it. I follow ur blog and found some amazing eggless recipes,
    though I still have to try them. Thanks for this wonderful blog.

  23. Hi madhu, is it possible to bake in just a single 9 inch cake pan with the same amount of ingredients or better to halve it?

    • If you can find vanilla icing mix you can use it or any other store bought icing if you don’t want to make it at home.

  24. Hi Madhuram, looks very tempting to make this cake. Pls suggest me do I need to add anything in blender with silken tofu to a puree? Thanks

  25. Hi there the cake came out delicious!!! Best chocolate cake myself or my friends have tasted! I was wondering though if we could freeze this cake? I wanted to make another batch but have it ready for next week

    Many thanks

  26. Mam, I tried this cake it came out so well I couldn’t believe it. It was awesome. But I used yougart and Apple cidar vinegar. But the cake was slightly crumbly. What might be the reason? I am starter in baking can you please help me.

    • Thanks Presitha for the feedback. I think the texture was crumbly because of the use of both yogurt and vinegar. If you alter the measurements you might get it perfect.

  27. Natalie is going to get someone sick if she tells them her cake is eggless, and she has put miracle whip into it. The base of miracle whip is mayo, which is largely eggs. I think the recipe at Moosewoods is better and having gotten compliments for it would recommend it first, for people with an egg allergy. It is a much more straightforward recipe and doesn’t require the crazy cake machinations you are listing.

      • Hello Madhuram,

        I’m so glad to find your eggless cake recipes, because I’ve tried out so many and somehow I never manage to achieve desired softness or textures… I’m trying out your eggless chocolate cake as I want to bake one for my son’s birthday and your recipe seriously looks so cool… So I’m keeping my fingers crossed
        I wanted to ask if we have to keep the same quantity of yoghurt in substitution of silken tofu?
        Also… Can I use this recipe for a layered cake or with some ganache?

  28. Subbed out tofu with miracle whip, and it was perfect. Think the sugar and oil reduction would be good, but this cake was moist and wonderful even without any frosting.

    • Just make the batter and bake it as cupcakes. I guess the baking time will be less around 20 minutes maybe. You have to check it though. I haven’t baked it as cupcakes yet.

  29. I made this yesterday…first time making eggless cake without egg substitute. ..oh my It was Delicious.
    I substituted plain nonfat yogurt for tofu…
    I really will make it again…the instant coffee really added to the deep rich color of cake…vegetable oil added to its moisture…I did it in a 13×9 pan so it needed to be baked longer. It was lower in the middle, but buttercream frosting took care of that. Made this for our son in law, so extra happy it turned out so well.

  30. Dear Madhuram,
    I tried this recipe yesterday and it was one of the best cakes I ever made or tasted for that matter (And it is no exaggeration!) My daughter turned 6 yesterday. She has egg allegry, so she never tasted cakes. She is so scared of tasting even icing that she was least interested in cakes on birthday celebrations. I tried couple of eggless cake recipes earlier but always failed. Once I tried and the cake went from oven to trash bin straight, it was so bad! With great reluctance I tried yesterday and to everyone’s delight, it turned out just perfect. I used the proportions exactly the same way you mentioned but in half as I wanted only a small cake to try first. I deocrated it with home made butter cream frosting, marshmallows and sprinkles and it looked very cute too. Her birthday became extra special because it was the first time she ate the cake and loved it. She asked me to make the same cake for her next birthday too πŸ™‚ All thanks to your recipe! I am very confident now in trying out eggless cake recipes, but most likely I will stick to your website πŸ™‚
    One difference from your instructions was that I had to bake the cake for 20 mins longer at 350F after the said temperature and duration, may be because I used Pyrex round shaped mixing bowl for the half dome cake?!
    Thanks,
    Nilu

    • Thank you very much Nilu for your detailed feedback. You made my day. πŸ˜€ Do try the recipes and I’m sure your daughter will love it all. Regarding the temperature and baking time, maybe the glass bowl needs more time. I haven’t tried.

  31. This is THE best egg free chocolate cake I have ever made! Believe me I have made a few but they are always somewhat dry. This is moist and delicious.

  32. Tried this cake for my son who is allergic to eggs and nuts. Turned out fabulous, I have tried other egg free cakes but they are usually don’t rise enough and are crumbly. Not this one, you would never know it didn’t have egg. Was wondering if you have ever doubled? My son is having his Bou Scout Eagle Court of honor and I going to make the cake (yikes). Need to have a big 1/2 sheet, so do you think one recipe will be good for 1 layer? Thanks!

    • Gina, were you able to use this recipe to make a large 1/2 sheet cake? I am making a cake for a party and would love to use this recipe. Just want to make sure that it will be sturdy enough to have 2 layers and decorations.
      Love these cakes!

  33. I never tried to make a cake at home because I think it is very risky to bake a cake at home. But after seeing your recipe I got some confidence and thinking to give it a try.
    Thank You

  34. […] to eggs, so I made my first egg-less cake.Β  After reading about different options online I found this post and decided to try it(using my normal recipe, with the tofu as a substituted for eggs).Β  Using 1/4 […]

  35. […] already have an eggless chocolate layer cake in the blog. You may know it as the "I can't believe it's chocolate cake" recipe. It's one of the most tried recipes in the blog with top reviews too. But that chocolate […]

  36. my cake was really well risen when it was just baked… but after cooling down it sat down. This happens most of the times with me only when i bake chocolate cakes. what would be the reason? please help..

    • Did you by any chance keep opening the door of the oven quite too often to check how the cake is rising? Or did you happen to over mix the batter?

  37. Hi Madura.

    I baked this cake twice now and it turned out super delicious! It’s a flawless recipe. I also tried your strawberry cheese cake and everyone who tasted it couldn’t stop praising. I love cakes and you gave me the command. Now I want to bake some cup cakes for some folks back in India and send them with my in laws. Suggest what shall I bake that can last at least 3 days! I want them to taste the wonder I bake! Thanks a ton. Love your recipes.

    • Thanks a lot for the feedback Shivani. Most of the cupcakes without frosting and fruits in it should keep good for at least 3-5 at room temperature but the texture can get a bit sticky.

  38. Hi, i want to know about oven. Which oven is best for baking otg or convection microwave? And please let me know about which brand oven is best?

    • I have never baked in a convection microwave oven, so cannot compare and tell which one is the best. I use an oven range here. Runs on electricity.

      • Thank you madhurama ji . me ye janna chahti hu aap baking k liye kis brand ka otg use karti he? Me bhi aapki tarah perfact baking karna chahti hu

  39. Hi I want to make the cake, I am from South Africa and don’t know what Silken Tofu Pureed (I Used Nasoya Brand Silken Tofu) is? we don’t have this here, what is it and what can I use in the place of that?

    Greetings

    • Silken tofu is made from curdling soy milk. It’s available in stores here. You can try either unsweetened applesauce or plain yogurt instead of silken tofu.

  40. Hii,
    I love all your recipes as it turns out to be perfect.
    I bake cakes in my LG convection microwave in a silicon container. But every time it happens that my cake doesnt rise properly on sides, though it is soft and moist there. I mean it comes out in bulged shape from center..i can see in your file that it should rise evenly from center as well as sides.
    I hope you will assist me on this πŸ™‚

    • Thanks Bharat. I have never baked in microwave convection oven. So I’m not sure if the problem is because of that and maybe you have to follow few tricks to get it right. I’m not sure if you have to adjust the temperature or baking time if baking in a microwave oven. Sorry about that.

  41. Hi Madhuram,
    I tried this recipe and it turned out well. Finally, my wish will come true, to bake a cake for my daughter on her birthday. Thanks a ton.
    Regards

  42. I am in DIRE need of a recipe for a Gluten free, dairy free cake. Is there such a thing.If son please send it to me. I would be eternally grateful.

  43. […] recipe I looked online for a recipe that was big enough for a layered cake and found this one from egglessbaking.comΒ to adapt. I wasΒ  especially happy since the tofu it calls for was an easy candidate to substitute […]

  44. This recipe of eggless chocolate cake is delicious and moist.
    My friend and I just had made it just today for the first time.
    Out from scratch we just followed the steps and it turn out
    so good. We didnt know what to use for tofu pureed. We search
    in google to substitute the ingredient, instead we use 1 tbsp. of cornstarch and dissolve it in 1 cup of hot water. What are other ingredients to substitute for tofu pureed?
    thank you. much appreciated

  45. I love this recipe! I have had to tweak it a little because of where I live but my daughter and nephew are deathly allergic to eggs and they always want birthday cakes like everyone else. I have tried all kinds of recipes and this is by far the best one I have found! I have even tried having a cake made for her and this recipe is still the best!

  46. I made this cake last weekend for my birthday. I threw a vegan party and none of my friends believed this was actually a vegan cake- it was unbelievably delicious! Will definitely repeat it.
    I filled it up with lemon cream which added some contrast to the strong chocolate flavour.
    Thank you so much for sharing!

  47. awesome recipe. what can be used instead of silken tofu and soy milk? what can be used if icing mix is not available. plz reply i have to make it for my hubby’s birthday

  48. I have tried baking your plain vanilla sponge cake and it has been a huge hit! Thank you for the great recipe. I want to try this chocolate cake recipe but can we use condensed milk like the vanilla cake recipe instead of silken tofu?

    • Thanks Jaimini. I think it might work, but you will have to reduce the quantity of sugar or else you can try substituting all purpose flour with unsweetened cocoa powder in the vanilla cake recipe.

  49. This cake is amazing! So delicious and very moist! I just made it for the third time. Best chocolate cake ever!!! I frosted with a chocolate cream cheese frosting. I use 1 1/2 cups of sugar and greased and flour the pans. Very yummy πŸ™‚

  50. I made this cake for my daughter’s 2nd birthday. She is allergic to eggs, so I was very happy to find your website. I was so amazed at how wonderful it turned out! This was my first ever attempt at making a homemade cake that was not a box mix. Wow! This was just fantastic and everyone loved it! Thank you!

  51. Thank you so much for this! My son is allergic to eggs and so is my mother-in-law. This cake is amazing. It tasted exactly right. It was moist and had a perfect texture. You’ve made my little boy so happy!

  52. Thanks for sharing such great recipe. One of my son is allergic to eggs and this is by far the best eggless recipe that I’ve tried so far and also the best chocolate cake as well! I made thrice already. First time made into 2 layers with chocolate ganache and the subsequent attempt were made into a single 9″ cake, baked slightly longer and frosted with strawberry cream cheese and that goes well too. This recipe is a real keeper.

  53. Thank you for the recipe. My son is allergic to eggs, this recipe is just perfect. I’ve made this thrice and they turned out moist and delicious everytime. The first time i did 2X9″ with another chocolate ganache recipe, 2nd and 3rd I pour all batter into one pan for a single layer cake and baked slightly longer. Tried the 3rd cake with strawberry cream cheese frosting and that went well too. This is a real keeper.

  54. Madhuram,

    I would really like to try this recipe. I’ve become vegan a few months ago and this looks like the perfect opportunity to prove anyone who says vegan food just can’t be delicious wrong!

    So, is regular tofu the same as silken tofu? And if not, what can be used instead? We don’t get it here.

    Thanks for sharing!

    • Silken tofu is the more soft type of tofu than firm and extra firm tofu. See if you can get at least soft tofu. Other types won’t work out.

  55. Hi Madhuram,

    It seems like a great recipe. Will definitely try it soon. Just wanted to ask, that as Satya has written we can use curd instead of silken tofu. Can you please guide as to how much curd I should use to substitute tofu. We don’t get silken tofu here, that is why I would need the substitution.

    Thanks,
    Neha

  56. It continues to fall after cooking. What am I doing wrong. Looks good in the oven but deflates as it cools to about 1/2 height.

    • I think there should be something wrong with the oven temperature. Did you open the oven in between? If I remember right, this is the first time that somebody has not got this recipe right.

  57. Hi can you help me make this below recipe eggless.. I tried it with egg as is and I got it in 2 min in microwave but was little dry.
    1 cup all-purpose flour, sifted
    1 cup granulated sugar
    1/2 cup high quality cocoa powder
    1 teaspoon baking powder
    1 egg
    3/4 cup whole milk
    3/4 cup vegetable oil
    Combine all ingredients and mix until just combined — do not over mix
    Divide between four mugs
    One at a time, microwave on high for 2 1/2-3 minutes, until cake rises
    above the mug
    Let cool for 2 minutes and garnish with desired toppings
    Tip: Make vanilla mug cakes by substituting 1 teaspoon of vanilla extract
    for the cocoa powder.

  58. This is a wonderful recipe. Thank you so very much. I just made this cake and its still warm, yet so succulent, that most of it is in my husband’s and my tummy.

  59. Hi,

    I made this cake many many times. Every time, it is perfect and finishes very fast..so moist and so good. All my friends love this – some of them made it and they had good results too. What I love about it is its very simple to put together but tastes awesome.

    Last week a friend had her kids birthday party for 25 people.. she wanted to make a big cake. I gave her the link to the website and told her she could make two cakes of the recipe and join before icing. But since she had not much time and could not do it in two batches, she baked it as one..it took 45 minutes but she said ” It was soooo good and soo soft” She iced it herself and her guests polished it all off !

    Oh and we always use curd instead of tofu since we dont get tofu here.. or if we do its very expensive. But even with curd the results are excellent.

  60. Hey do we need to use the oil if we are using tofu in cake recipe? I read somewhere that tofu is a replacer of egg and butter. So was just wondering.
    And also in one of the cake recipe, it was using whole block of tofu and only 3 TBsp of oil where as here it says 1 cup of oil. So is that fine?

  61. Thank you for this! My poor egg allergic baby has never been able to have cake before and this was so good. I’d have never guessed it wasn’t a “regular” cake. My mother-in-law is also allergic to eggs so I was able to make two people very happy. This worked beautifully.

  62. Madhuram

    Thank you so much for the amazing recipe. This cake has become my family’s all time favorite and I have been baking this one on every special occasion( son’s or hubby’s Bday) and time is come out delicious. I do replace portion of milk with fresh Orange juice and add a little Orange zest. This makes it more like chocolate and orange cake with some nuts and Chocolate chips .

  63. My boyfriend and I searched for days to find a vegan cake to make for our anniversary, we absolutely love this recipe, we make it vegan but he rest of our families eat it as well. We’ve been making it for 4 consecutive years πŸ™‚
    I must admit we have made it a couple of times for our birthdays as well. So thank you so much for sharing! πŸ™‚

  64. Was in search for an eggless cake as my husband’s niece can never eat cake at the birthday party’s due to this allergy, but wanted something that was tasty as well since I only wanted to have 1 cake. No one noticed the difference! It was devoured. The only way people knew it was eggless was when my husband asked people if they liked the tofu. I followed the recommendation of reducing the sugar and used a chocolate buttercream frosting instead of the one posted. My husband’s niece was so excited to finally be able to eat the cake.

  65. Was in search for an eggless cake as my husband’s niece can never eat cake at the birthday party’s due to this allergy, but wanted something that was tasty as well since I only wanted to have 1 cake. No one noticed the difference! It was devoured. The only way people knew it was eggless was when my husband aked people if they liked the tofu. I followed the recommendation of reducing the sugar and used a chocolate buttercream frosting instead of the one posted. My husband’s niece was so excited to finally be able to eat the cake.

  66. Thankyou for this delicious recipe.i tried this for my daughters birthday and it turned out nicely except my icing was a bit loose.i have tried many eggless cakes but this seems to be really moist and tasty,

  67. Thank you very much for this amazing recipe. I have looked for eggless cake recipe for such decade but have not been satisfied with any. But this is awesome. I tried to use this recipe for making cupcake yesterday and it turned out super.

  68. Hi madhuram
    I’ve tried many eggless chocolate cake recipes and whenever I use oil and yogurt as substitutes for eggs, the cake shrinks away from the sides of the baking mould and becomes almost rubbery. The flavour of the cake also changes a lot. Has anything similar happened to you. Also does the addition of tofu solve that problem?

  69. Does this cake freeze well? Thinking of making several days before I need it. Defrosting from freezer, than icing it.

  70. Hi Madhuram,
    I tried this cake on my friends B’day. She was so happy & everyone likes a lot. Really this cake has super taste…..just like bakery taste. This is a fantastic cake.
    Thank you so much Madhuram.
    Actually I used yogurt…..substitute for tofu…..it’s came very good.

  71. It was amazing…as i tried it for the first time on my mom’s b’day ,it was fantastic……and the best part was that my mom was so happy and proud….

  72. Thanks for the recipe! I baked this today with a few variations and it worked out brilliantly (if my mini-cake taste tests are as good as the big cake I baked for my son’s birthday tomorrow!). I used 1 cup sugar, 1/2 cup oil, 1 cup date paste (I used a packet of dates and cooked with a small mount of water in the bottom of the pan to soften them before liquidising). I added the coffee mix to the dates and put the bicarb of soda to get the ‘fizz’ started before adding it to the flour. My kids love date cakes – it adds moisture and sweetness and is definitely better than refined sugar (in fact, I’ve made sticky date mini muffins with no sugar added before). It’s the first birthday cake I’ve tried since we discovered my son can’t eat eggs- tofu is a great idea.

  73. This is an amazing website… exactly the one I was looking for..and I love the chocolate cake recipe..will definitely try.

  74. Hi Madhuram,

    Thanks so much for a detailed posting. I have a few questions.

    1. Does the batter need to sit for sometime before putting in the oven? I usually let it sit for about 10 min. My cakes are not so spongy/light. Could it be because of that?

    2. I have baking powder at home. Should I add baking soda as well?

    3. Will adding more of milk impact the final product?

    Thanks so much once again.

    • You don’t need to let the batter sit. That might slightly impact the fluffiness of the cakes depending on the recipe. But this cake won’t be fluffy, it’s a moist cake. Baking powder and soda cannot be used interchangeably. If a recipe calls for both it’s better to use it. How much more milk are you thinking? This cake batter is quite watery, so I don’t think it would need extra milk.

  75. This is a fantastic recipe. I’ve been struggling for 13 years to produce a good egg free sponge – now I have the answer and it lies in tofu! As a vegetarian I am surprised it never occurred to me but there you have it! I made them as cup cakes for my egg allergic son and for his 13th birthday he got a cake he absolutely loved and so did all of his family. Better still the cakes are just as good the next day – something that has always been a problem when using egg replacer or vinegar recipes. Thank you egglesscooking for bringing me this recipe.

  76. Good morning,

    I found your website while I was looking for substitutes for eggs in baking. I found your website and was instantly drawn to your delicious looking treats. I am not a vegan but I am slowly on my way. I printed out your recipe for eggless chocolate layer cake I tweaked it only just a little bit (very little). Instead of all oil I did half oil half unsweetened applesauce, I used vanilla soymilk instead of milk, and I cut the sugar by .5 cup. I didn’t get to make the frosting but it came out FANTASTIC!!! I took small pieces to work and my co-workers didn’t even know that any of those in ingredients were in there. Thank you so much for sharing this with the world. Tonight when I get home I will have my kids try it ( I won’t tell them what’s in it or they won’t eat it). I am surely going to try a lot more or your recipes Thanks again Signed An Eggless Jersey Girl!

  77. Hi Madhuram,

    Thanks for the wonderful recipe. I tried pineapple cake and it turned out great. Can I use unsalted butter instead to oil? Will sprinkling sugar water help cake to remain moist and soft?

    • You’re welcome Falguni. Yes you can use melted butter instead of oil. This cake is already very moist, so soaking it in sugar syrup is not necessary.

    • Plain yogurt also works, or any other pureed fruit like unsweetened applesauce or mashed bananas if you are okay with mild banana flavor.

  78. Hi :D,
    well i’ll be trying this mouth watering recipe tomorrow but then i don’t have silken tofu. Is there any replacement to this? Thanks

  79. At first I was a little apprehensive about the tofu, but after it was baked and I was ready to decorate and serve I was very, very, very pleased. this has to be one of the moistest cakes I have ever made. I would highly recommend this cake to other bakers

  80. This looks like a recipe I’d like to try for my daughter’s bday cake, but I’m concerned about the texture. From your pictures it looks like a dense cake and I prefer a nice crumb in my cakes. Does this cake have a nice crumb or can you please suggest another recipe? Thanks.

  81. Hi,
    thanx for d wondeful recipe,i haven’t baked anything in mu life but i am going to try this recipe tomorrow,i just have one problem that unsalted butter is unavailable where i live so can i use home-made butter as a substitute to that?

  82. Hi,

    Thanks for this wonderful recipe, I am going to try this today. For the Frosting can you please give me the proportion for Ganache??

  83. Hi,
    I tried baking this cake today.Initially i was apprehensive about trying to make an eggless cake but it turned out amazing. didnt know tht an eggless cake could taste so yummy. Thanks for sharing this recipe.Keep up the good work!
    Cheers!

  84. It’s my first time to make cupcake with your recipe. Wonderful. Now I’m in love with this cake. So soft and moisture. But I did not add tofu, I used egg. Next time I will try again with tofu and soy milk.

  85. Hi!
    I tried this cake today and used the cookies n creme pudding frost that you suggested for another cake. It turned out YUMM!! I usually use vinegar for my eggless cakes, but this tofu recipe is my new favorite. Its amazing how you can’t even taste it! I poured the whole quantity in 1 giant cake pan and the cake turned out a little extra-moist in the center. Do you have any idea if increasing the baking temperature will eliminate this problem?
    I look fwd to trying out more of your recipes. Keep up the good work!

    • Thanks Akhila. The baking temperature and time needed for baking depends on the size of the pan and I need to know that to suggest you the same.

  86. Hi, I loved the taste and texture. I was doubtig using veg oil in the batter but well I must say it tasted too good. But my mistake I think was I over cooked so it became dry and hard. Anyway I’m gonna try again today half the amount. Let’s see how it turns.

    • Thanks Beeny. This cake is a very moist cake, so I’m not sure why it turned out hard for you. Usually people ask me how to make it less moist.

  87. Madhu!

    You are wonderful! I doubled and baked two cakes and cut them to make the shape of penguin and covered it with another frosting recipe and coloured piping gel made at home. The cake was soooo moist even though we cut it almost 24 hours after baking it. My guest definately took another helping and praised it with comparison to other eggless choco cakes which are usually dry and hard!! πŸ˜› And most of all! My son loved the choco and penguin combination which is both his favourites!! Only problem was that I used SF flour and the cake was a little crumbly..should have stuck to maida. I had a hard time patching up the cake and sticking it with frosting πŸ™‚

    • Thanks Sowmya. Yes using self rising flour plus the leaveners in the recipe will make the cake crumbly. You should have at least cut back on the leavener.

  88. Hi, can you suggest an alternative for the silken tofu puree? Is it a must to bake the above recipe? I’m trying eggless cake for the first time so am very apprehensive. Please help.

    • I have not baked with sugar alternatives, Anu. Have you used it in baking? If it works for other recipes, it should for this one too.

  89. I made this cake for my son’s 2nd birthday party and it turned out excellent. I used a different frosting recipe though. Everyone liked it and came for seconds but what took the cake was my elder daughter asking me for more and describing it as “super delicious”(she was skeptical about this and said we should buy another cake from outside too :D) Thank you so much for the recipe.
    I would like to add that the pictures for each step really helped, especially the one showing the consistency of the final batter, as this is the first time I am baking a cake (I have tried making cupcakes). It would really help if you could add such pictures to your other recipes as well.
    Also, another request would be for tips/pics on frosting as I could not get more than one layer of it for the filling in between. It just kept getting cornered while tried making it thicker with a second coat, and so I left it with a thin filling.

    • Thanks for the detailed feedback, Sumithra. Step-by-step pictures takes a lot of time, so I don’t think I will be doing it for all recipes. Sorry about it, Sumithra. Check out the other cake recipes in the cake decoration series and you will get an idea how much frosting you need in general for a layered cake.

  90. Made this for my gf as she is allergic to egg. Very good and much better than any store bought cake, it was lush, like the mucky cake in that film Matilda, I felt like the fat kid in Matilda lol

    Highly recommended

  91. here is a wonderful cake recipe that does not call for eggs
    screwball cake
    2 cups white sugar
    3 cups all purpose flour
    2/3 cup cocoa powder(unsweetened)
    2 tsp baking soda
    1 tsp salt
    2tsp vannila
    2tsp white distilled vinagar
    1 cup canola oil
    2 cups water
    mix all ingredients in a bowl, mix til smooth.bake at 350* for 30-45 minutes. mix 1/2 cup peanut butter with your traditional chocolate icing. decorate as you normally would. delicious!

  92. Hi,
    loved ur recipe i made this cake, but the only thing that didn’t go well was it was a little dry ,pls suggest wat should i do to make it more soft

    • Hi Kanika, I’m guessing that you would have baked it longer than required because there is no other way that this cake would turn out dry. It has a lot of liquid ingredients making it very moist. Actually some of the readers ask me what has to be done to make it less moist.

  93. Hello! I really want to try this recipe but can i use the ener g eggreplacer in plance of the tofu?? And how much should i use?

    Thanks!

  94. I made this cake it rised and then after taking it out it fall. Once again I made it but it din’t rise.It’s not spongy what’s wrong?

    • Cakes usually sink when there is too much batter in the pan or when it is over baked. What size pans and how many pans did you use to bake this cake?

  95. Hi madhuram sorry to bother u again , i hav to make this cake for birthday for 20-25 people..I want to make round cake bocoz of the design i hav to make..
    What do u suggest..

    • That’s okay Payal. I think you will have to get a bigger pan. I Googled and found that a 10 inch pan would serve 16-18 servings. So to serve 20-25 guests, you could either try a 12 inch round pan or a tiered cake with an 8 inch or 6 inch pan on a 12 inch cake.

  96. Hi madhuram , i made this cakes so many times its always hit .. Superb recipe .. Thanks a lot.. I hav to make this cake for 20 -25 persons .. Will this proportion be enough or shd i double the recipe..

    • It depends how thin or thick you slice the cake. At the most you can feed 15 people with this recipe. But if you bake it in a 9×13 inch rectangle pan you can manage to get about 24 small squares but nobody can for seconds. So it’s better to double the recipe and bake it as cupcakes, because I’m guessing that you won’t be having a bigger pan.

  97. Finally a great recipe for vegan chocolate cake!!! thank you for this wonderful recipe!!
    I made the cake without the frosting, and coffee (which I replaced with soy milk). I got mixed up with the ‘cups’ (am french and use grams instead) . so I put 1 cup of silk tofu instead of 1/2, and put 2 cups of oil (!) so was afraid it would go wrong!! but it didn’t, the texture is marvelous!!

    But I have to say that it is not enough sweet for me (maybe because i did not use the frosting) so next time, i’ll had more sugar…

  98. Hi! After reading most of the comments on this recipe, I can’t wait to bake this chocolatecake. I must say I have bad experiences with making eggless chocolatecake. It was never moisy and with good chocolate flavour. Can you tell about this recipe that it has a good chocolate flavour? Like.. without the frosting. Just the cake flavour

    Hope to hear from you soon!

  99. Hello Madhuram
    I made an eggless white cake for my niece.It comes out really good. Your recipe is awesome. I searched alot but yours is the best one. My daughters birthday is coming and everybody wants chocolate eggless cake.Please give the recipe to that. That would be great. I like your cooking.You are the best cook. Im your biggest fan. Sarbjeet kaur.

  100. Hi madhuram, I have tried many of your cupcakes and thank you for all the posts because I was searching the web for no egg and no butter baking recipes and I found your blog very interesting and I owe you this big thanks as I learnt baking from this website. I would like to request you to mention the measurements in grams which would be very helpful for me. Thank you once again.

    • You’re most welcome Bavana. Thank you for your heartfelt comment. I’ll try to include the measurements in grams in future.

  101. Hi Madhuram,

    How many cupcakes will this recipe make? Also, can I do the frosting and leave it in room temperature for consuming the next day?

    Thanks

    • Both salt and coffee is added to enhance the flavor of the cake but you should be fine without it. No need to make any changes to the recipe.

  102. This cake recipe turned out AMAZING!! I have never used tofu like this before but WOW it came out SO moist & tastes really good just like a proper cake should. It was all gone the same day I made it & three people have asked me for the recipe so I passed on the link πŸ™‚ Thank you SO much xo

      • Thanks you Madhuram ..I tried this cake by replacing Tofu with yogurt and milk with fresh orange juice and little bit f orange zest…with some nuts…and it was delicious. However it became a little soft. Should i reduce the quantity of orange juice or yogurt.

        • You’re welcome Shivani. Do you think the cake could have baked a little longer? Yogurt does soften the cake. Did you use the full recipe or halve it?

          • I used the full recipe. Does baking a cake for longer time makes it soft? If so then i guess that might have happened. Also, if i use yogurt then should i reduce the proportion. I used the exact same proportion as Tofu..

            How do I rate it… It is not letting me rate it..

          • Shivani, I actually meant by soft did you mean that it did not cook properly and so do you think you should have baked it a little longer. Did the toothpick come out clean? This cake is quite moist when compared to other cakes because it has got a lot of liquid in it. The yogurt, milk, oil, hot coffee. So if you think it was too soft for your taste you can reduce about 25% of the liquid to get a firmer cake.

            Regarding rating the recipe, are you using an IPAD or a desktop? We have been hearing from many IPAD users that the page is not scrolling and similar issues.

  103. Hello, madhuram…
    Thank you for sharing this recipe. I just tried it and can’t believe its an eggless chocolate cake. The cake is so soft, moist and easy to make because of your very clear explanation and picture.

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  105. I tried this recipe last night. The cake turned out great(moist, right amount of sweet and no eggy smell. I baked this in my Samsung microwave in the Convection mode. I baked at 180 C for 25 mins and at 160C for 5 mnore mins (as it looked wobbly). After this…i let it cool overnight. The next morning, I tried to flip it into a plate to frost it – sadly a part of it fell away.and the cake was so moist and tender that I couldnt frost it as it would crumble-away. I used regular tofu instead of silken. Nevertheless, it is a scrumptious cake. But what do you think I should change, while trying this again….

    • It’s great to know that this recipe works fine in a microwave oven too. Did you line the cake pan with parchment paper? This is a crucial step while baking cakes and especially this recipe because it gives a very moist cake. You could even try cutting back on the liquid you use by about 1/3rd cup and that should help.

  106. Hello Madhuram, Just discovered your site couple of weeks ago and tried this eggless cake, it came out pretty good! For the frosting, i could not find the Dr. Oetker’s icing mix, so got a frosting from the web. I felt that one was a little too sweet. Is there frosting recipe that you like that is not from a package? Which is soft and fluffy and not too sweet? Thank you for the amazing recipes on your site!

  107. Hello
    I have made this cake few times and every time result if great.
    This time I decided pur fresh Orange juice instead of milk and added orange zest…. It gave lovely chocolate orange cake. All loved it. Next I am thinking adding teble spoon or two orange Marmlade.

    Thanks a million for sharing all different receipe.

    Parul

    • You’re welcome Parul. Thanks for the idea of using orange juice instead of milk. Now I too wanna try that. Hope you can rate the recipe when time permits.

  108. This cake looks scrumptous!!
    I have tried making chocolate cakes before and usually faced a problem that it turns out a bit dry. I think I rectified it by adding yogurt. I was wondering if you ever encountered this problem and if so, what have you done.

    • Hi Maria, maybe you are baking the cake more than it is required to. This could also happen if you are trying to make it low fat or baking it at a higher temperature. Do you think either one of this could be the reason?

  109. Greatest chocolate eggless cake recipe! thank you very much!
    It was fun baking the cake. I didn’t have the wire mesh so I put the 2 cakes in a plate and in the refrigerator for cooling.
    Also, I didn’t get the icing mix you mentioned so I tried betty crocker’s ready made rich chocolate icing and it turned out pretty well.

    Just like to share the healthier version. Along with your suggestion for 1.5 cup sugar and 1/2 cup oil(thanks for that), I also tried half cup fat free milk and half cup Silk almond milk instead of 1 cup 2%milk. that too turned out pretty well.

    What if I want to add more coffee taste to it? Should increasing the hot coffee and reducing the milk help? Also, next time I would like to make the icing taste like coffee. πŸ™‚

    Thanks again!

    • You’re welcome Amogh. To get a prominent coffee taste, increase the quantity of coffee powder to a tablespoon, keeping the hot water to the same 1 cup. You might want to experiment to know exactly how much coffee taste you prefer. Similarly in the frosting too. Add about 1-2 tablespoons of hot coffee instead of plain water/milk and add some more water/milk to get the right consistency.

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  111. Could you tell me a substitute for the tofu in this recipe please. i’m finding it to be very difficult to get tofu in the market around my place!

  112. Hi, I just want to ask can I use yogurt instead of tofu, because I can’t find it. Also I found Dr. Oetker Ready To Roll Icing Chocolate, can i use this, or do I have to use Dr. oetker organic chocolate mix, but I can’t find this anywhere. Do I have to leave the cake in the freezer for 1 day before frosting, and decorting the cake. Thanks.

  113. Hi Madhuram,

    I tried this recipe. I baked the cake for 35 mins in a pre heated oven. After 35 mins, when I inserted a knife into the cake, it came out clear showing that the cake has been baked. So I removed the cake from the oven. But after cutting and eating it, I realised that it has not been properly baked. It tasted a little raw from inside. What could be the reason for the same?
    The taste was good although.

      • Madhuram,

        I tasted the cake after it had completely cooled down.

        Actually I was baking a cake for the 1st time and wanted to just try it without doing any frosting. Also I did not have 2 pans.
        So I halved the ingredients of your recipe and thought of baking only one cake rather than 2 as mentioned by you. By mistake I added 1 cup coffee instead of half cup to all the other ingredients that were halved in proportion. Could that be the reason for the cake not being baked well??
        Also, as I mentioned earlier, when I inserted a knife into the cake, it came out clean after baking for 35 mins. So I fail to understand where and what has gone wrong.

        Also, please let me know that in future if I bake a cake with the exact proportion of ingredients as told by you, n if I pour all the batter in one pan (half Kg pentagon shape aluminium cake pan) n bake a single cake rather than 2, then will it turn out good? I want to try it in the next week. So please let me know.

        • Increasing the quantity of coffee (or liquid) is not the reason if the knife inserted in the cake came out clean. What kind of tofu did you use? I have halved the measurements of this cake and baked it using yogurt instead of tofu. You can check it here: https://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/

          I’m not sure how big a 1/2 kg pan is or how it looks. Check the following link to measure pan sizes and dimensions: http://www.joyofbaking.com/PanSizes.html

          • Madhuram,

            I had used curd instead of tofu. I have heard Curd is considered a form of yogurt. So I used it.
            Also, please let me know how big should my baking pan be if I wish to bake a single cake with all the ingredients mentioned exactly as by you with only difference being, yogurt replaced by half cup curds.
            Please revert asap as I wish to bake the cake again tomorrow.

          • Curd/yogurt is a good substitute. I’m not able to guess what went wrong. A 13×9 inch pan is sufficient for baking it as a single cake.

  114. Hi, I had baked this cake so many times, it turns out great everytime and it became a birthday cake staple for my son. I left a comment looong time back. Any way, my son wants an ice cream cake this year, and I want to use this cake as base. Do you think it would be good after freezing ? I plan to layer it with vanilla ice cream and decorate with oreos / chocolate shavings..

    • Thanks for the compliments, Valli. I haven’t tried freezing this cake, but my guess is, it should turn out good. Do leave your feedback if you do make it.

      • Oh, was it good !! It was AWESOME. Last year, I made this cake with
        a chocolate ganache frosting and it was such a hit. My niece went on saying “Oh, I am unable to eat any more yet I want to eat more of this- cant get enough of it”. Everyone was surprised that it was eggless. My niece who hates cooking was inspired to bake it and take it to her colleagues at office who fell in love with it.

        This time, I had an idea that since the cake was moist, and no butter, it should be good for the icecream cake, and it was.

        I used only one half of the cake, put it in a cake tin after cooling.Spead ice cream – softened but not melted – on top and froze it.
        I used Amul Ice cream, vanilla flavour, halved it, one half mixed with crushed oreo cookies – one layer – freeze – then plain vanilla icecream, one layer.Froze again. decoration : Just oreo cookies, stuck to the side of the cake. It was soo good, I almost did not get a piece to eat. I will make it again .

        I have not seen you, but yesterday all of us at the party were cheering for you as well for the recipe. Bless you !
        And oh, I used curd instead of tofu since I didnt have tofu.

        • Thank you so much Valli, for your detailed feedback. You made my day. I too am so eager to make an ice-cream cake now. Thanks for the idea. Do rate the recipe when you find time.

  115. Hi
    Can I use any brad of silken tofu?…..I can get premium silken tofu….
    Wanted to try this cake first time trying a chocolate cake…me too wanted to make it for my son’s b’day……..thank you

  116. Hi Madhuram,

    A few quick questions, I am baking this cake for valentine’s day. A surprise for HB. I want to know whether I can use whipped cream to frost these cakes, if so how much cream should be whipped. Next question, How much of silken tofu is required to make 1/2 cup of pureed tofu? Last question, I have a spring form 9″ pan, while this batter fit in one pan? Please reply asap, as I am planning to make this cake tomorrow.

    • Hi Premitha, you can use whipped cream frosting and I think it will turn this cake into a black forest cake if you top it with some cherries and chocolate shavings. But I don’t know how much for this cake because I haven’t tried it so far. Go to joyofbaking.com and search for whipped cream frosting and you should get an idea. The batter is for two 9 inch cakes, so I’m not sure if it would be alright to use it in single pan. The rule of thumb is the batter should not me more than half of the pan when filled so that it has enough room to rise. If it doesn’t have enough room then the cake will rise but after sometime it will sink in the middle.

      • Hi Madhuram,

        Thanks for the quick reply. I baked this cake yesterday, like you said one pan was not adequate, so used a rectangle pan. I think, it was overbaked, became a little fudgy and chewy. However, it tasted awesome. Going to bake it again, this time will monitor it closely. Will update the result soon.

  117. I tried this cake, it had a fudge-cake-like consistency, it was delicious, chocolatey and very moist. I carried it as a snack and all my friends loved it. I had to carry slices of the cake for them the next day too. I used 1/2 cup plain yogurt instead of the tofu because it is difficult to find silken yogurt where I am. I think the next time I try this cake I will not use the electric mixer, I think I probably over-mixed the batter.

  118. Hi Madhu, can you please suggest me a good vanilla cake using tofu. I will be waiting for your reply. As I wnat to make it for my daughter’s birthday as she loves vanilla cake.

  119. Hello,
    I tried this cake recipe, the batter was nice and smooth, I lightly greased the cake tin with vegetable oil & coco powder. When I took the cake out it looked great, however when it came to taking the cake out of the tin, half of it was stuck at the bottom, not burnt or anything! Should I have put a baking sheet at the bottom to prevent it splitting in half like that?
    I served the other half to my dad and he loved it.
    Thank you.

  120. Hi I’m just about to bake this cake for my kid’s birthday. Just wanted to check with you before I do that about two things:

    1) How long do I need to mix the cake batter if I’m using a wooden spoon and will the result be the same as using the mixer and blender.
    2) Do I have to reduce any liquids like the coffee water/milk if I want to add the aerated cola drink before baking.

    I would be glad if you could help me asap with the above mentioned. I will post after the party about how the cake turned out.

    Thanks.

    • You have to mix the wet and dry ingredients together as long as it takes to make a smooth batter. I have not tried using cola in this recipe (or any recipe) so I’m guessing that you can use 1/2 cup each of the hot coffee and milk instead of 1 cup; mix all the ingredients as usual and once the batter is ready add the cola and give it a light stir; pour into the pans and bake as usual.

  121. I tried the recipe and tasted the cake today and it has come out really. Thanks for the wonderful recipe. I did try to email you the pictures of the cake and it said mail did not go through as it said mail could not be delivered. i sent to the admin@egglesscooking.com can u pls send me some other email to send it to.

    • Thanks for trying the recipe Vani. I did see your pictures and they have come out well indeed. Thanks for sending it. Do take the time to rate the recipe to help others who might want to try it in the future.

  122. I made this cake today and it tuned out good to look. I baked this cake and decorated too for a surprise birthday tomorrow. So I will let you know after eating the cake about the taste. I feel it has come out really good and fluffy and nice. I want to upload a picture for you. Is there an email that I can send as i do not have a blog. Please let me know. Thanks for all your help in advance. Thank you.

    • Hope you love the taste too, Vani. I would love to see a picture of the cake. Could you upload it to PhotoBucket or Flickr and send us the URL and we will put it up here.

  123. I can not tell you how excited I am to be writing this review. My daughter is allergic to eggs along with many other things. I have another chocolate cake recipe that was always dry but this one is AMAZING!!! I read almost all of the reviews and hesitated before making it. Let me just tell you. If you are reading this and have any doubts…JUST MAKE IT! You will be amazed how moist and fluffy this cake is and…DARE I SAY IT???? You can’t even tell there aren’t eggs in it. I promise you. I can’t wait for my daughter to try this. Her birthday is on Friday and she asked me to make her cake because in her words “it means more when you make it instead of buying it”. Tonight I made this cake as a test run before her actual cake on Friday. I honestly can not believe how good it is. I could go on an on for days about this recipe. It’s AMAZING! Thank you so much. As a parent with a child that has food allergies it’s always nice to find a recipe that actually works and this one definetly does. ABSOLUTELY AMAZING! We will never make another chocolate cake in our house!

    • Kim, thank you so much. You made my day. You have to believe me when I tell that I had tears of joy after reading your comment. Thanks once again. Pass on my birthday wishes to your daughter.

  124. I tried this last weekend and it came out really well. I actually like it more than the cakes with Egg in it. However, i used my own chocolate butter cream.

    thanks

  125. Thanks Madhuram,
    I have just started with making cakes and was surfing for an eggless cake recipe and found your blog. I really liked the recipe and also your presentation- just superb. I am looking forward to bake my first ever eggless cake. Thanks again πŸ™‚

  126. Hi Madhuram, you have been my baking inspiration. I have tried several recipes from your website and have got really good results. My husband does not eat anything with eggs in them, and your cakes are perfect for us. I have 3 questions about this chocolate cake. Would really appreciate if you can answer before Christmas break, as I am planning on making this.
    1. In the blueberry pound cake, you had mentioned “magic proportion of egg substitute for cake recipes! It’s half tofu and half yogurt.”. This one does not have yogurt. Can I follow it this way?
    2. I froze the silken tofu I bought for blueberry pound cake and now it looks different. I don’t want to use it and mess up this recipe. Your thoughts?
    3. 1 cup coffee? Does this not give a bitter taste to the cake?
    (probably a naive question, but I a beginner in baking)
    Thanks much!

    • Thanks Shanthi. You can follow this recipe as it is and you will definitely get a very good chocolate cake or you can try 1/4 yogurt and 1/4 cup tofu substitution as well. I’m cofident that the cake will turn out good both these ways. I haven’t tried freezing silken tofu and then thawing it. So I don’t know how it will affect the cake. I’m not that much of a risk taker, so I wouldn’t try the cake with defrosted tofu. Coffee always enhances the flavor of chocolate. Moreover it’s not “1 cup of coffee” coffee actually. It’s just about a teaspoon of coffee mixed with 1 cup of warm water. You will not even notice its presence in the cake, unless you are a going for a mocha chocolate cake and about a tablespoon to two.

  127. Hello Madhuram, thanks for sharing the wonderful receipe. I tried making cake for the first time inspired by your receipe. It was for my Husband’s bday on Monday. I made it on sunday night and as a first timer it took me 30mins to get done with the cake. The only alteration i made to your receipe was by adding a cup of aerated drink to it. The cake came out really really wonderful. It was quite close to what we get outside, just that i was not good at baking, so it was 95% as the market cake. Will be 100% next time.. as i guess i now got the baking skill too πŸ™‚ My little 2yr old daughter too enjoyed it. So henceforth will be making cakes at home, more so coz we are vegetarian πŸ™‚

    Do share other flavoured receipe too

    Cheers
    Kala

    Thanks again.

    • You’re welcome Kala. That’s a neat trick to include cola to the batter. I think you have to add it at the end just before putting it in the oven.

  128. Thanks so much for this fantastic recipe!! I have a friend whose son is allergic to eggs and nuts so I always like to make allergy-friendly foods for him when they visit. I hate for him to have to eat a “special” dessert while all the other kids have their choice of dessert. One dessert for all! Anyway, I have a few egg-free cookie recipes that I usually make, but a recent occasion called for a cake and after checking out a few different recipes, decided on yours. I’m so glad I did!! To anyone still deciding whether or not to make this cake: make it!! You’ll be glad you did. I have a tried-and-true chocolate cake recipe that never fails to make people swoon and I can honestly say that when I made this egg-free recipe and compared it to that other one, I could not tell the difference. It’s super chocolatey, incredibly moist, and just all out delicious! For what it’s worth, I didn’t have any problem using an electric mixer. I combined all the dry ingredients in the bowl of a mixer and then slowly added the wet ingredients until thoroughly combined. I greased the pans and then put down parchment, and greased and floured that and the layers released without a problem. I know I’ll be turning to your blog the next time I need an egg-free recipe. Thanks again!

  129. Wonderful recipe , thanks for sharing this,Madhuram – I tried it out on Saturday, pretty much followed it to the T… and had great results.

    – Runa

  130. hi Madhuram,

    Can u please tell me the recipe of chocolate sponge cake. I want an eggless sponge cake. Want to try on our anniversary. Thank u.

  131. Dear madhuram, thanks very much for this wonderful recipe. I have made this twice for my husband’s birthday, and it turned out moist, delicious and tasty. Everyone loved it and couldn’t believe it was eggless. I shall be making this cake over and over again. I did make my own chocolate buttercream to fill and frost the cake though, and it was yummy.

    Thanks again Anushka.

  132. This is such an amazing cake! πŸ™‚ Thank you so much for this recipe. I’ve made it a few times and it’s gone down a storm! I always save a bit of the mixture and make a couple of cupcakes at the same time – then my son, who has an egg-allergy, takes them to nursery and they pop them in the freezer and bring them out when one of the kids brings birthday cake in. It means he doesn’t have to miss out. It keeps really well too.

    Do you know how to make it a non-chocolate version? I’ve tried substituting the cocoa for extra flour, but it comes out quite a bit heavier than your lovely chocolate one. Any tips?

  133. This looks delicious. The frosting looks perfect. I am contemplating going egg-free (I don’t eat eggs often as it is) and I will try this recipe when I get a chance. Thank you!

  134. Thanks Madhuram.I made this cake today for my husband’s birthday.It came out very well.He loved it. Thanks again.

  135. I tried this out just now with a couple of modifications! I’ve posted it on my blog, thank you so much πŸ™‚ LOVED IT!!!!

  136. Hi!
    Your website has ignited my baking passion, can’t thank you enough!
    I have tried this recipe so many times and it comes out brilliant every time. I would like to know two things. One – If I’m icing the cake, how long should I let the cake cool and second is that how do I preserve the cake so that it doesn’t lose moisture and tastes nice and soft.
    thank you very much again! πŸ˜€

    • Oh! Thank you so much Nikita. The cake should be completely cool otherwise the frosting will start to melt. I usually bake the cake a day ahead and frost it the following day but I don’t think you have to give it so much time. 5-6 hours should be fine. If you aren’t frosting the cake, then use plastic wrap and then store it in an air tight container. If you have frosted it, then you will have to just store it in a good container.

      Do rate the recipe so that it will be of use to many others.

      • Rated! πŸ™‚ Madhuram I’ve been searching for an eggless fondant recipe the problem is that I found one [http://candy.about.com/od/fondantcandyrecipes/r/basic_fondant.htm] but ‘Im unable to find corn syrup anywhere! Would you know of a substitute? Probably Cornflour? And the quantity that equals corn syrup? Sorry for troubling you, but I just can’t find a solution.

        • Thanks Nikita. I checked the fondant recipe and see that there are mixed reviews. While baking honey can be substituted for corn syrup. I’m not sure how it will work in this situation.

  137. This cake turned out amazing when I used 9 inch round cake tins. Now I’m experimenting with an 8 inch square cake tin. I heard that you need to keep rotating the cake to ensure that sides are not burnt. Are there any other precautions I should take?

    Thank you for the best eggless cake recipe I’ve ever tried! πŸ™‚

    • Thanks for trying the recipe KK. I’m glad you liked it. You can try with 8 inch square pan too. Rotation of the pan, and shifting from one row to the other is also vital to ensure that both the cakes turn out good. Actually I have made one mistake in the method. If you can see the picture where I have kept one pan below the other in the oven; that is wrong. You should not keep the pan directly under the top pan. You should move the bottom one slightly to the right, so that it is not directly under the other pan. Then half way through, put the top pan on the bottom and the bottom pan on the top and not directly on each other.

      Could you please rate the recipe? Thanks.

      • Thank you for the response! As the tins were square in shape, I placed both on the medium shelf as this eliminates the need to open the oven door unnecessarily. It turned out just fine! πŸ™‚

        Will now try using tofu to bake a carrot cake.

        I have now rated the recipe as well. Thank you once again!

  138. […] for the best chocolate cake recipe for your next celebration? consider browsing the entire tried and tested cake recipes collection […]

  139. Hi, can i use soya milk instead of silken tofu? And if yes, at what measurement and will I also need to add regular milk to it?

    Thanks!

  140. I love the recipe and have used it with buttercream and it is just awesome.

    Can this cake be covered with fondant? What I need to know is if it is sturdy enough to take the weight of fondant and possibly be tiered by stacked construction?

    Thanks very much.

      • thanks so much for the prompt reply. would you be able to suggest any eggless cake recipes that would work with fondant? or is there anything I could add to this recipe to make it more sturdy?thank you so much.

  141. This looks good, i will most certainly try it out. Our whole family
    do not eat eggs so i always bake without eggs. I am mailing you from
    Johannesburg in South Africa

  142. ive made it a couple of times, replacing tofu with curd in the same
    propotion. it turns out great, everyone loves it.

    Thanks.

  143. Hi
    I tried this cake – just 1 layer. This was my first cake attempt and i was absolutely happy with the result. The cake was very soft and just sweet enough. Your pictures are a real help. thanks a lot!!

  144. I have made this cake a few times now and it is wonderful! I doubled the recipe for my daughter’s birthday and baked it in a lerge sheet pan and it came out perfect. I was asked for the recipe over and over–no one would have ever guessed that it had tofu in it! Because my son is allergic to eggs, I keep one frozen in slices so we can bring it to parties and he can have a treat too. I cannot wait to try out some more!

    • That’s a great idea to bake it in a sheet pan. I too have to bake for a party and was wondering what to bake. What about the frosting? Did you double that too. How did you frost the cake? With the cake still in the pan or did you take it out for frosting? Thanks for taking the time to record your feedback here.

      • I did take the cake out of the pan to frost it. I was worried bc of how moist is is that it may fall apart but it held up nicely. I actually used a different frosting recipe that I often use and then covered the whole thing in marshamallow fondant. I have given several people the recipe since then!

        • Yes I too am a bit worried if such a big cake would come out without crumbling. It’s good to know that it held its shape. Thanks Tara.

  145. Hello,
    Today I tried this Cake receipe. It came out very Good. Taste was fantastic. No one believed that this was an egg-less cake.

    But only thing is that,it was very very soft so it was difficult to handle. What was wrong with my preparation? or what to do to make it easy to handle or to make it a bit harder? Please let me know.

    Thanks for the receipie. We enjoyed it.
    Mamta…

    • You’re welcome Mamta. Once the cake is cool completely, tightly wrap it with plastic wrap and store it in the fridge for a couple of hours. This should make it easy to handle. Or else you can also try reducing the quantity of liquid quite a bit.

  146. Hi, I made this cake and it turned out great, now I want to make cupcakes from this recipe, what temperature should I bake at and for how long? Thank you

  147. Hello
    I have been looking for good/quick receipe for some time, I always make cake for my twins. This time on their 16th Birthday I made this cake, it was big hit.. my son couldnt stop prasing!!! Thank you.

    It took me nearly 45 mins to bake at 160 degree, is that ok or do I need to do something??

    • Parul, thank you very much for trying this recipe for something as special as your sons’ 16th birthday. I’m very happy that it turned out good. 45 minutes definitely seems to be too long. Does your oven always take so much time (more time than specified in the original recipe), or is it just this recipe? Did you preheat the oven?

  148. hello… I’ve been following your website for a while now, and have been wanting to bake something..and I just made this one as it was just the kind that I’d been looking for. It looked absolutely fantastic, the right consistency, but it has a slight synthetic smell to it. Once you overcome the initial thing, it tastes really like the one with eggs. Could this be due to the bitter almond essence that I used? I substituted half of the oil with apple sauce. I didn’t make any other changes! Can you think why this could have happened?

    • Thanks for tyring the recipe Mrinalini. Yes it could be the almond extract. Intially even I didn’t like that flavor when I first started using almond extract. So even now if I have to use almond extract I use little less than what is specified in the original recipe.

  149. hi there,
    i run a bakery and i offer eggless vanilla cakes. the problem with my cakes
    is that it tends to loose moisture after 3 days. is there anything
    which i can add to it to make it last longer. there is nothing
    wrong with the taste or anything else.except for the moisture.
    thanks.

  150. Hi,

    I am planning to make this cake for my son’s birthday. Can I omit the coffee that is required as part of the ingredients? what substitute can I use instead?

    Thanks

    • Coffee is not a must Vidhya. Usually coffee is paired with chocolate to enhance the chocolate’s flavor. You can simply add plain water instead or some more milk.

  151. Hello…I was looking mix that you used for the cake. Safeway and walmart do not carry that brand. Do let me know where you bought it from..

  152. Hi Madhu
    I have made this cake b4 and it fantastic
    I made it today…taste wise its awesome, but the cake collapsed once i tokk it out of the oven after 30 mins. Y did that happen.
    Now i am worried how i am going to frost it since if it level it too much cake wud get wasted. Its actually for a bday and i am making a black forest cake out of it.
    Any suggestions so that the cake doesnt look slanted
    thanks
    – Rupa

  153. Madhu

    Thx for the nice receipe.I tried this during christmas time
    and it did not turn out well.The texture /flavour everything
    was fine.But I ended up having bitter chemical taste that spoiled entire cake.
    I exactly followed the above measurements.Also every time when I bake cakes(using microwave)
    and am getting a peak on top.once it is cooled am seeing a hollow in the middle.
    so i could not make any decorations on top of it.
    Any idea how i can fix this ?Thx in advance.

  154. Hi
    Thanks for your excellent recipe it’s really good!
    I have made it twice and both times people love it.
    I do have a few problems and I would be ever so grateful if you could help me.
    I live in the UK and the measurements here are completely different. 1 cup has all kinds of different measurements for sugar, flour etc. Can you convert all your ingredients to grams and ml?
    Also my cake sometimes comes out almost jelly like inside, as i using too much tofu? I use 4 fluid oz.
    Look forward to hearing from you.

    • Thank you very much for trying the recipe Vrinder. I have heard about this issue of cup measurements in UK and many people tell that it doesn’t affect the end product if you still use the US recipe in UK measurements because the difference is quite negligible. So follow the same principle when it comes to tofu also. Blend the tofu smooth in a mixer, measure 1/4 cup for each egg to be replaced.

  155. Hi! I just wanted to tell you I had a birthday party for my daughter
    and one of the guests was allergic to eggs. I made cupcakes from this
    recipe and they were incredible. This is nothing short of revolutionary.
    Why use eggs when tofu is so much better? Everyone wanted the recipe
    and they’re still talking about it.

    • You made my day Jennifer. I especially feel very happy when somebody who usually bakes with eggs tries the egg free version and says that it turned out great.

  156. Hi Madhuram
    I have made this cake b4 and it heaven !!
    But i want to halve the recipe since i want to make only 12 cupcakess
    What would be the proportion of all the ingredients ???
    Should i halve all the ingredients or some need to be left same irrespective of the qty of the cake. Pls advise.
    Thanks !

  157. hi,
    i tried yr recipe,this eggless choclate came out well.but i tried
    little bit different,because my nearest saintsburys doesnt
    have tofu.so i bought alpro soy milk original ,i boiled and curdled
    using 1 squeesed lemon.i used 11/2 cup instead of 1 cup milkand 1/2 cup tofu
    it was very nice.

    thank u for yr wonderful recipes.can u pls try eggless trimasu
    italian deseert.and pls post it.
    geetha.s

  158. Hi, i would like to know whether i can substitute silken tofu in ur receipe with any other item. I live in India and i have never seen this item in stores. Or is it just that it is also known by any other name.

  159. Hey, thnx a lot for the lovely recipe, i wanted to ask you though that if i wanted 2 just make a single story cake, what would the quantity of each ingredient be then.
    Thanking you in advance.

  160. Hi Madhuram, please could you suggest a subsitute for the Dr Oetker’s Organic Chocolate Cake Mix,because i cant get hold of it…. πŸ™

    • It’s not the cake mix I have used Naz, but icing mix. If you don’t get it, you could use any other brand. I chose it because its organic.

  161. Hello,

    I’m about to try out your recipe for my daughter’s birthday cake and i was wondering why we have coffee to the mix. Is there a substitute for it? Thanks for your reply.

    • Hi Hetty, you can very well omit the coffee. It is just added to increase the flavor of cocoa. So you will be adding just 1 cup of plain hot water.

  162. hey sunny
    go ahead with the normal tea cup, but make sure to use the same cup throughout.
    fill it up completely with the flour, press down and level it and then add
    have fun cooking!! wish you good luck! πŸ™‚

  163. Hi!

    I want to try this cake, but I am abit nervous about measuring in cups as Uk cup size differs to US cups.

    Could you please let me know if the cup is a just a normal teacup? Also when you measure the flour do you just lightly fill the cup or press it down as this can make a huge difference to the cake.

    Thanks πŸ™‚

    • Hi Sunny, I googled on this subject matter and found that 1 US cup is about 2 teaspoons lesser than 1 UK cup, so it should’nt make any difference if you use the recipe but use UK cups instead. Or if you want to be more precise follow the recipe but reduce 2 teaspoons. While measuring flour you need not press it down. Fluff the container in which you are storing the flour with a fork before measuring and the scoop it out with the cup and tap it lightly and use a butter knife to level it off. Only while measuring brown sugar you will have to press it completely.

  164. […] colleague and friend Amrit baked this cake a few weeks ago and it was delicious (thanks to Madhuram for sharing this with the world). So I just had to try it. Reaction from the kids was ‘OMG! […]

  165. I baked this cake and can’t tell you what a great feedback I got from my family, I got tons of compliments. Thank you Thank you and Thank you1

  166. Hi Madhuram,
    Having had issues while making this cake the first time, I had to come back an post that I was successful 2nd time around. After all, 118 people (117 people + you) cant be wrong, correct? I was very happy with the cake. The only thing was that I left my cupcakes to bake for too long and so they were crusty at the top, but the cake and the taste was just out of the world. I added a strawberry filling and decorated it with some fondant flowers that I made. I cant have enough of it!!!
    Your recipe rocks! πŸ™‚

    Vijaya

    Vijaya, thank you very much for trying the recipe once again and for the feedback. Your idea of strawberry filling sounds great.

  167. I’ve served this cake at my son’s birthday parties for the last two years. He is egg allergic and is so happy to have such a delicious cake. It is loved by everyone and I am always asked for your recipe. This year, for my daughter’s 1st birthday I am going to try cupcakes with the recipe. Even though she has no egg allergies it is still my first choice in cakes. I don’t even consider making a chocolate cake with eggs anymore! A huge thanks for sharing this recipe!

    Thank you so much for your comment Bonnie. You made my day. I wish I had stuck to the same old recipe for my son’s bday last week. I tried another tofu chocolate cake and I was not satisfied at all.

  168. thank you so much madhu, this was my first cake baking and it has really come out nice, i skipped the tofu and did not add it, since i was in a hurry to try the recipe,thanx once again….

  169. hello, i want to try this cake today, just a question can i use firm tofu pureed instead of silken tofu..

    Anupama, I’m pretty sure that firm tofu will not be right for this recipe. It has to be at least soft tofu if not silken.

  170. I tried this cake yesterday. It came out very nice, soft and moist. Yum!
    Later, i realized that while scaling down the recipe i added double amount of tofu by mistake. Still the cake was well-baked and wonderful. Lucky me πŸ˜‰

    Its really fun and exciting to bake eggless. Thanks you!!

    That’s interesting to know Naisha. Thanks for trying the recipe.

  171. Hi Madhuram,
    I tried this cake yesterday and it didnt come out as well yesterday. For one, it was too soft. So when I filled it and iced it, it just broke (I took it to my Wilton decorating class yesterday). The layers came apart and the cake broke into pieces). Two, it was very sticky. I used the recipe as is (exact ingredients and measurements, to the extent of buying Nasoya brand silken tofu). I greased the pan, removed it after toothpick test, cooled it on wirerack…. everything. Any thoughts?
    Vijaya

    Sorry to hear about your cake mishap Vijaya. From what you have written I guess that the cake was not cooked/baked through completely. Alongwith the toothpick test, you may also want to check if the cake starts pulling apart from the sides of the cake tin. Again you should not wait too long because it will get burnt quickly. Sometimes cooling it in the pan for a long time also renders for excess moisture and hence stickiness. Only after attending the Wilton’s classes I came to know about the cool method of lining the cake tins with parchment paper and how easy it is to remove the cake from the tin just after 10-15 minutes. Until then I used to leave the cake tin on the wire rack for like an hour and some of the cakes would start secreting water in the bottom due to condensation.

  172. I love you!!!!
    thank you thank you thank you thank you sooo much, for sharing this wonderful recipe.
    I baked my first cake last night, and it was wow!
    I did not do the icing, as i did not get the icing mixture. but still decorated it. surprised dad, on his b’day…!!
    I am just feeling so yay!!! thank you πŸ™‚
    here’s a picture of what my cake looked like.
    http://img576.filehack.us/i/image0104.jpg/

    Oh! Thanks Janhavi. You made my day.

  173. πŸ˜› Used this recipe for my daughters first birthday cake. So far it came out great and it tastes great also, I am not even going to tell anyone that it is not your everyday cake. I already make a gluten free, dairy free cake for my older daughter (4), then a few weeks ago when I gave my almost 1 year old some eggs she got a rash around her mouth. I didn’t think anymore about it except don’t feed her anymore eggs. I waited till almost one as was recommended for babies with exzema. I was getting everything ready for her 1st bday party, and it clicked what in the world am I going to do for her cake? This recipe saved me. I did alter it because my 4 year old wants to eat it also so I replaced flour with pamelas gluten free baking mix, amd milk with almond milk. I haven’t iced it yet but I am not worried about that part. I bought an organic icing from a specialty store to save time.

    You made it gluten free too? That’s great Megan.

  174. Hey Madhu, the chocolate cake came out beautifully. Tasted excellent. Thanks for sharing the recipe.
    – Rupa

    You’re welcome Rupa.

  175. Wow and Wow. I have a ladies fashion store & often have customer functions. It’s always a mission to cater for vegans. Well I tried ur recipe. I replaced oil with Stock baking margarine to give the cake a more rich taste. It came out fantastic. I’m not one who is a kitchen person but I’m impressed with myself for making and deco the cake perfectly.
    I’d like to put the pics of the cake I made on ur site so let me know if I can mail u my pics. I deco the cake as the South African flag and a soccer field. Oh I used cup cakes and made it into a cup cake cake.
    I’m looking forward to my event this evening:-) πŸ˜›

    I would love to put the pictures here Di. Do send it to admin(at)egglesscooking(dot)com.

  176. hello madhu..

    First Tanks for the very nice eggless chocolate cake recipee.My family liked it very much.i took wheat flour insted of maida..but its too gud.love this.
    its soft n tasty

    just wanna ask…..
    if i want to take 1 cup flour then what about the remaining ingredients
    pls give a all measure again for 1 cup flour..

    thanks in advance

    Thanks for trying the recipe Riya. Not all baking recipes work out well when doubled or halved. But I tried halving this recipe and it worked out fine. Check it here, I made some other changes too. https://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/

  177. Hi

    At first i was very impressed by the idea of tofu as an egg replacer and was quite excited to try it.After baking though the flavor of the cake was very nice ,it was not spongy in the centre.the centre of the cake had fallen flat in the centre. would u=you be able to tell me where i might have gone wrong.

    Regards

    Aanchal

    Sudden burst(s) of cold air while the cake is baking will make the cake to fall flat in the center. Did you open the oven door quite frequently to check for doneness? Even banging the oven door (closing it with a bang) will alter the texture of the cake.

  178. hey Madhuram, i ddint know you had already replied to my query and so posted it again. Sorry about that and ignore my last email. THANKS SO MUCH

  179. Hi Madhuram,
    My girl wants pink frosting on a white cake
    Can i modify your recipe by omitting the Cocoa Powder and make this as a white cake and with ready made pink frosting Do you think it will work ?
    THANKS
    – Rupa

  180. πŸ™„

    Hi Madhu

    Thanks for the beautiful recipe. I have given your recipe to my friends and they all love it.

    As for your ingredients, when I am icing the cake, I will reduce the sugar content otherwise I will leave it as it is.

    As vegetarians, we always find difficulty in baking eggless cake. However, I am sure you have brought happiness to many.

    Warm regards

    Jaffar

    You’re welcome Jaffar.strong>

  181. Hi Madhu,
    My daughter doesn’t like chocolate cakes.
    She wants everything white color…can i use this same recipe ingredients for baking a white cake but just omitting the cocoa & coffee items.
    Or do u know of any tried & tested egg less white cake recipe ? Its her birthday next month.
    Thank you.
    – Rupa

    Rupa, I wouldn’t suggest replacing the coca powder with all purpose flour because it is 3/4th of a cup which I think is huge. I’m not sure how it would taste. Instead why don’t you try one of the two white cake recipes I have in the blog. Check the eggless cakes page.
    https://www.egglesscooking.com/eggless-baking-recipes/eggless-cake-recipes/

  182. Hi, I am a silent reader and always bookmark recipes to try some day. I tried eggless chocolate cake yesterday and it was amazing everyone liked it. Thank you so much. I am so happy after so many years since my mom became vegetarian she could enjoy cake. I am going to try many more recipes now.
    Sharanjit

    Sharanjit, thank you very much for trying the recipe and for your wonderful feedback.

  183. hi,
    i would like to know if chocolate chips are added will it affect the cake. if it can be added should it be melted and added? i would like to try for my daughter’s bday.

    Hi Veena, you can add choc. chips to the batter to bake a chocolate chip chocolate cake. Do not melt it because it is going to change the texture of the cake. There is one thing though you have to watch out for. When you test for the doneness of the cake you may have inserted the toothpick in the melted choc. chip so the toothpick will come out with melted chocolate and chances are there that you might think that the cake is not done and you will be induced to bake it for a couple of minutes more which will affect the texture of the cake. So test it in a couple of places to be sure.

  184. Hi Madhu,

    Thanks for this awesome recipe. I baked the cake today with a few alterations… used only whole wheat flour and reduced the sugar and oil (like you suggested). The cake came out super moist and perfect! Thanks again πŸ™‚

    That’s great Charu. Whole wheat flour gives a nice texture and flavor to chocolate cakes.

  185. Hi Madhu,
    thank you for this recpe. i substituted the tofu with yogurt and used half cup honey to subsitute some of the sugar and also used 1 cup wholemeal flour and 1 cup plain flour (to make it healthy).
    The cake turned out great. I realy liked the texture.

    Those are some wonderful substitutions Krsna. Thanks for trying it.

  186. OK, i know, my question might sound stupid/weird…

    I love the consistency of this cake, i mean, as i imagine it from the photos there’s just a problem: i can’t get any kind of tofu, so i wonder if there’s something else i can replace it with, i don’t know, like philadelphia/any kind of cream cheese? please let me know asap
    thank you πŸ˜‰

    Serena

    No problem Serena. I have tried the same recipe substituting plain yogurt for the tofu and it works fine too. I have halved the original recipe, used some whole wheat flour, yogurt instead of tofu, applesauce for some of the oil and with all these variations the cake turned out very good. Check it below:
    https://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/

  187. Hello Madhu,

    First thanks for these wonderful recipes. I had a question about this recipe, unfortunately when I tried this recipe the center of the cake was still sticky/doughy and it wasnt getting cooked despite the fact that I let it there for a good 20 minutes more. I used a loaf tin to bake the cake, I was wondering that if that could explain it. Or is there any other possibilities that you could think of based on your experience. Also the cake collapsed on itself when I removed it after 25 mins to check!
    Request your expert advise/opinion.
    Thanks again
    Regards
    Anjana

    You’re welcome Anjana and thank you for your kind words of appreciation. There are 2 things here, 1) baking in a loaf tin; this usually takes more time than baking it in a round cake pan, at least considering the batter for this cake. If you think of it, the round cake pan has a wider base, the thickness of the batter will also be less so it will take less time to bake. My guess is it will approximately take at least 35-40 minutes if you are using just half the batter in a loaf pan and at least 60 minutes if you are using the entire recipe. So maybe the cake was not baked fully when you removed it from the oven and that’s why it was sticky. 2) While a cake/bread is baking, opening the oven in the middle of the process, lets cool air in and will collapse the cake. That’s why it is advised to check after the minimum amount of time mentioned in the recipe. But sort of understand why you checked around 25 minutes. Since I have mentioned 25-30 minutes for the round cake pan you would have checked for doneness after 25 minutes I guess. Because it is a loaf pan it would take more time to bake, so when you opened the oven the cold air from outside has affected the cake. I’m also guessing that you would have not let it cool down completely. Usually quick breads are to be cut the next day to ensure easy slicing and better taste.

    The next time you bake this cake, line the pan with parchment paper and then spray non stick cooking spray over it. This ensures that the cake comes out of the pan without any mess. I’m doing this for all my cakes now and can’t believe how easy it is to remove the cake from the pan.

  188. Yum..this looks gr8!! I have my DD’s 1st Bday coming up in 20 days I will try this out…thank you so much for the recipe…

    Also I have tried your banana ice cream and the eggless chocolate cake…totally enjoyed them…thanks again πŸ™‚

    You’re welcome SS. I’m glad that you tried those recipes and wish the tofu chocolate cake also comes out well. Birthday wishes to your daughter.

  189. Hi
    Iam in chennai, can you help me where to get the ingridients and can you suggest a oven and also please tell me where i can get it. Thanks a lot, please keep writing.

  190. hi Madhu
    thanks for hte tasty cake.but i have 1 thing to ask.
    This time i tried the cake the cake didnt come out frm the cupholder.why was such any idea?

    Sheetal, grease and flour generously. That’s what I can think of. Try greasing it with shortening the next time or line it with parchment paper. I’m following the latter these days after taking the cake decorating course.

  191. I love this recipe…have used it many times. I agree that sometimes it is challenging to get it out of the pan. It has happened to me. Once I almost cut it in half, pulled it out of the pan and stuck it together before frosting…since it is very moist, it kinda sticks together.!!????!! I wonder if it has anything to do with the outside temp..because the time it did not come out of the pan was when I made it for New Year’s eve..was really cold. It has done well in warmer climates. Hope this helps!!!!!!!!!!!!!!!!!!!!!!!!!!

    Thanks Roopa. Also cooling it in the refrigerator overnight will help.

  192. Hi Madhu,
    As i mentioned earlier, i did try this cake last weekend. It taste great…even better the next day. My husband love it. But my only concern is, after baking as recommended timing, i found the cake break in the middle. Why could this be?

  193. I have made this cake as previously mentioned. I was wondering if you ever used this recipe to make cupcakes with it?

    I haven’t tried cupcakes with it Heather, but I’m sure it will turn out good. The baking time may differ.

  194. Dear madhuram,
    Baked this cake today and the taste is wonderful.Thanks for the clear instructions.I used firm tofu purred it with a few tbs of milk.Did not have the courage to try the frosting.Thanks a ton!!

    You’re welcome Priya. It’s good to know that firm tofu too works. Actually the frosting is so easy to make than baking the cake itself. Do try it the next time.

  195. hi..Madhu
    How are you doing?I have a small conern.I tried this cake today
    and to my surprise the cake didnt come out of the baking tray.When
    i tried to cut the edges and take out still it dint come and crumbled
    This is my 5th time trying the cake and have never seen suh annoying
    results.Do you have any idea what can it be?I am really sad today
    bye

  196. hi..
    i tried this cake many time and everytime it comes well.but
    to my surprise today i tried the cake and the cake cooked well but it didnt come out if the tray at all.i tried with cleaning the edges with knief and hen tried to
    take the cake out it came half and the down portion didn’t.
    Do u have any idea what could be the problem

  197. hi. I love this recipe, but is there something else i can use besides tofu as the egg substitute? I live in delhi, and i cant find silken tofu here…

    You can use equal measure of curd instead. I have done it here.

  198. About how many will this cake serve?

    Sorry Jill, I don’t remember exactly. It’s a regular 9-inch layer cake, so maybe 12-14 slices?

  199. Thank you, thank you, thank you!!!!!! This was amazing. One of the best cakes I have ever had!

    You are most welcome Heather.

  200. An awesome recipe – didnt need too much mixing. Baked in a normal microwave (not convection) for 5 minutes and the taste was out of the world. I used 2 eggs.

    That’s great to know Geetha. Thanks for trying the recipe.

  201. I made this cake over the weekend as a trial run for my son’s birthday (he has an egg allergy). It came out awesome. I have made several eggless baked goods and some are good but have a different texture than cakes with egg. You cannot tell the difference at all with this recipe. I can’t wait to try your other recipes.

    Lisa, thank you very much for trying this recipe and for the feedback. Happy birthday wishes to your son.

  202. Hello Madhuram,

    I have been following your site for a while now, but for the first time I am leaving a comment. I made this cake today, for a friend who doesnt eat eggs. We do eat eggs but I like to see eggless recipes – especially cakes, since I have a number of friends who don’t. The cake I made exactly according to your recipe, only I halved it since I had a smaller pan, and I was also cooking it in the microwave. Yes, I don’t have an oven.. πŸ™‚ The cake came out really well, moist and oh – so – melt in the mouth… My friend loved it. Seeing the comments above, someone wanted to know how to do it in the microwave.. so I thought I would let you know my experience. I made even the halved recipe in two sittings.. I mean, I divided the cake batter into two small pans. The first one, I timed it at 2.30 minutes, and made the mistake of taking it out of the microwave, and not letting it stand … cakes need standing time in the microwave, but I wanted to pop in the second one. So the first one, it was a little uncooked in the centre. I just cut it out and used the rest.. it was still yummy ! Second one, I was more careful, timed it at 2.30 minutes, but left it in the microwave for 10 minutes. It came out perfect. This I took to my friend .. did not ice it, just dusted it with icing sugar. ( she is very health conscious πŸ˜€ So I am guessing that if someone did the recipe as you gave it, may be the time would be some where between 3 to 5 minutes according to the microwave, as the batter would be double.
    Thank you so much for the wonderful recipe, its a keeper ! I should try other recipes soon..

    Valli, thank you very much for the detailed feedback and for the tips too bake in a microwave oven. It will be really helpful to a lot of people. Valli I have also halved the recipe and made some other changes to make it healthy and low in fat. Check it out here.

  203. Hi Madhu,

    Thanks for your responses. And yea your right i should try single layer first and then go for 2 layers. I will now prepare the cake as per measurements in the revised recipe.As mentioned earlier I have tried Eggless chocolate cake in the mw oven and it came out good, i did not take pictures else would have shared with u. And I had used the auto cook option on the mw panel to bake the cake. MW oven first pre-heated and then I placed the pan with the batter. It took approx 30 minutes to bake. I have mentioned the ingredients for your reference:
    1 cup maida
    2 big spoon cocoa powder
    ½ cup curd
    ½ cup fresh malai or white butter
    Ύ cup sugar (its gud to blend it in the mixer first)
    1 tea spoon baking powder
    ½ tea spoon bi-carbonate soda
    2-3 spoon milk

    If this could be baked I hope even your recipe works fine.
    I am slightly apprehensive about this recipe but i really wanna try and will do so this weekend and will post my feedback..hopefully it turns out to be good. And when I will buy the 9 inch baking dish i will check with the shopkeeper if I can use it in the mw oven as well. Need your besties to take the plunge.

    Thanks
    Nidhi

  204. Hi Madhu,

    I have started baking very recently and till now have only baked eggless chocolate cake without frosting, hot coffee. And wanted to try something fancier and tempting, your recipe completely fits the bill ? I had some queries if you may please respond to these I may try this on the weekend and impress my hubby.
    1)Currently I am in India so is it fine if I replace pureed silken tofu with curd ( with an equal quantity) I read your responses above to use applesauce, but I just wanted to know if I may use curd.
    2)Granulated sugar- I may use powdered white sugar that we use here in India
    3)Vegetable oil-Any cooking refined oil can be used
    4)Hot coffee- I may add 1.25 tea spoon of Nescafe to 1 cup of hot water and use in the recipe
    5)I use microwave to bake thus I will not be able to bake both cakes at one go so is it ok to let the other pan with the batter stand while the other one is being baked
    6)In the recipe you mentioned that we need to transfer the cake to wire rack…is it in order to let the cake cool can we do this by allowing the cake to stand in the baking dish over night?
    As to Frosting any recommendations for any brand/product in India? You may feel that some of my queries have very obvious answers but I just wanted to re-confirm before I tried to avoid any unpleasant surprises?
    I will have to even go out and buy 9 inch baking dish, cause till now I had been using I guess a 6 inch aluminum tray to bake. Look forward to your responses.

    Thanks

    Nidhi

    Hi Nidhi, feel free to ask any questions, I’ll try to explain as much as I can and know.

    1) You can use curd instead of silken tofu. Actually I have baked a healthy version of this cake, using whole wheat flour, curd, less oil and grated bottle gourd and also halving the measurement to get just one layer. Check it here.
    2) Regarding sugar, if you are referring to confectioner’s/icing sugar don’t use it. Go with the regular sugar crystals available in India.
    3) Any flavorless cooking oil, including sunflower oil can be used
    4) I also used instant coffee powder.
    5) I’m totally clueless about baking in microwave ovens, but since I’m guessing that the baking time in mw oven should be very less, you should be fine baking one layer at a time.
    6) It’s preferable to transfer the cake to wire rack to cool. Sometimes if you leave the cake in the pan itself condensation begins to form making it very moist in the bottom.
    7) I don’t know if readymade frosting is available in India, try it in big supermarkets. Otherwise go with the frosting recipe I have mentioned in the healthy cake recipe. That’s very easy to make and it’s good enough to frost one layer. I have used Ovaltine instead of powdered sugar.

    I don’t have much experience baking in mw oven, so not sure how this recipe will turn out. So you may want to try halving the measurements and bake a single layer and frost it. If it comes out well go for 2 layers the next time.

  205. HI Madhu,

    Thanks for the quick reply.
    I cooled it for few hours before I tasted it.
    I used the normal 2% milk.
    The cake was like floury floury I think.
    I have made cake with Vinegar before and felt the same actually. But I will give it a shot anyway.
    Regards

  206. Hi Madhu,

    I tried your cake recipe yday. Planning to prepare it for my son’s 3rd bday next week. It looked exactly like in your picture, porous and moist and soft. It came out from the pan without sticking also.
    But when I ate it, it was sticky and mushy.
    Till now I have tried several eggless recipes, but did’nt get the spongy texture of cake with eggs.
    Do you have any suggestion?

    Waiting for your reply.

    Hi Anuradha, thank you for trying the recipe. I think increasing the quantity of baking powder by 1/4 to 1/2 teaspoon may give better results when baking eggless. As for this cake, I did not experience the stickiness. Did you taste it while it was hot or did you use soy milk? I once baked a cake with soy milk and felt it was very sticky. The vegan chocolate cake with vinegar is spongy when compared to this cake. You can try it.

  207. πŸ˜•
    Hi Madhuji,

    I tried to find the frosting mix but couldn’t find one.Can u please give a recipe for the frosting too for the chocolate cake.

    Thank you.

    Neha, I got mine in the Organic products aisle. You can use the frosting recipe I have given here. The measurement given there yields frosting enough for only one layer, so if you are baking 2 layers, double the measurements.

  208. Hi Madhuji,

    Ur cake turned out to be really moist & yummy.I will make it again for my son’s second birthday next week.
    Thanks for the cake receipe.

    πŸ™‚

    You’re welcome Neha. Birthday wishes to your son in advance.

  209. Hi Madhu,

    I am a non-blogger but I have been reading your blog for a a while now.
    I have tried this cake recipe quite a few times (with yogurt as substitute) and it is amazing.. The first time I made it without cocoa powder (i never had one until recently!) and it was really good too. I tasted like a plain vanilla cake (I did add water, milk, yoghurt and oil only 1/3rd cup)
    Y’day we had a dinner at a friend’s place, and I baked this cake for them. And they loved it. I decided it was high time I thank you!
    I am planning to graduate myself to the next level – thats icing! πŸ™‚
    This is a wonderful blog… I will let you know all the other recipes I try..
    Thanks once again.
    Swati

    Thank you very much Swati for trying the recipe and for the detailed feedback as well. It’s nice to know that the cake tastes good without cocoa powder also. You should try the icing, it’s very easy.

  210. hi
    I would love to bake this.I read your notes about reducing the quantity of oil and using applesauce.I would like to halve the measurement and not use applesauce.can u give me a feedback.would appreciate it very much.

    Priya, I think even if you halve the oil (without substituting anything for the other half) the cake will come out good only because the cake has a lot of moisture content. I’m guessing it would be more dense.

  211. Hi Madhu,
    I’m looking for a good eggless vanilla cake recipe. Do you think there would be any way to convert this recipe to be a white/yellow-style cake? Or if not, do you have a recipe you’d recommend for light (not dense) textured vanilla cake? Thanks!

    Xiaolu

    Hi Xiaolu, I’m also in search of a good light and eggless white cake. I have a suggestion though, you can try the blueberry muffin recipe minus the blueberries. I think it would make a nice and light yellow cake. I think you would get two 8/9 inch round layers for the batter. https://www.egglesscooking.com/2009/03/02/vegan-blueberry-muffins/

  212. I prepared this cake recently for a party with first and second grade kids, including one child who has an egg allergy, and they loved it. I made 2 changes in the recipe that others may be interested in. I substituted soy yogurt for the tofu (1/2 cup of Wildwood Organic unsweeted Soyogurt) and I substituted 2% Kefir for the milk. I served it with a frosting made from powdered sugar, butter and cocoa powder. The cake was dense and moist, looked very much like the photo, and had a great chocolate flavor. Thanks for the recipe.

    Bruce, thank you very much for trying the recipe and for the feedback as well. It’s good to know that soy yogurt also yields the same results.

  213. hi.Madhu.
    thanks for the cake receipe.its just a super duper hit in my husband’s friends group.In his b’day party i served the cake in Martini glass with icrecream topping some strawberries and choco stick.it was looking good and yummy too.thanks again.
    with regard to Priyas query u answered that tofu can be replaced with applesauce-which is 1/2 cup in this receipe of cake.But in anu’s reply i see some suggestion of replacing half applesauce to half oil.
    If i am using applesauce instead of tofu do i need to half and half it with the measurement of oil too.
    secondly,using applesauce will it make the batter more liquid as a result of which it will be overmoist even when cools off.or it doesnot make any difference.
    thirdly can we use ATTAinstead of maida.have u tried yet replacing.
    i will always thank you for the surprising healthy cake.bye

    Sheetal you’re welcome and that’s an awesome presentation of the cake. Wow! I can imagine how could it would have looked. Reg. unsweetened applesauce (even prune puree and other pureed fruits), it has 2 uses (1) it can be an egg substitute and (2) it can be a fat/oil substitute. While trying to bake low-cal goodies, instead of completely eliminating oil in a recipe, it is suggested to replace just 50% of the fat with unsweetened applesauce, so that it’s close to the original but also slightly healthier than the original. That’s what I had mentioned in the notes section and Anu has done that. I have a vegan brownie cupcake recipe here which is completely oil/fat free, because it uses unsweetened applesauce and the brownies were so good. A little bit dense but even my son’s (3 year old) classmates digged it.

    Unsweetened applesauce or any other pureed fruit for that matter can also be used as an egg substitute. In that case you would have to use 1/4 cup for every egg to be replaced. I also found out that adding 1/4 teaspoon baking soda for every egg replaced with pureed fruit gives a lighter texture to the baked goodies which would otherwise be a little dense. So in this recipe if it’s 1/2 cup tofu (in place of 2 eggs) it’s 1/2 cup applesauce. Here 50% concept does not apply. Also it is suggested to bake 2-3 minutes extra when using any egg substitute and especially when using pureed fruits. Of course do the toothpick test also.

    Also applesauce is not as watery (is it even a word?) as you think. I use Nature’s Promise unsweetened applesauce and it’s actually slightly thicker than pureed silken tofu too. If you want to experiment with using applesauce as an substitute for both eggs and oil, I would recommend halving the measurements. If you like it, the next time you can do a layered cake. I’m sure it would be good, but as I’ve mentioned above maybe a little dense.

    I’ve not baked this cake with whole wheat flour. But I do have baked the eggless chocolate zucchini cake , spinach and blueberries cupcake and vegan chocolate cupcakes using whole wheat pastry flour and all were good. I think whole wheat flour works well with cocoa combination.

  214. Hi Madhu, I tried the cake as mentioned earlier. It came out perfect. My husband who usually avoids chocolate cakes loved it too! Since my daughter was also going to eat the cake, I used decaf instead of regular coffee. Did not know the difference at all. I have just tried your whacky chocolate cake and it looks good! Will update you soon abt my family’s comments. Thank you very much.

    Thanks Ranjani for trying out the cake and for the feedback as well. That’s a great idea of using decaf. I think your daughter and husband would like the whacky cake too, because my son and husband also liked it. My husband also doesn’t eat cakes etc but he liked this one.

  215. Hi,

    Can i skip the hot coffee since i dont drink coffee or is there any substitute? thanks.

    Coffee is added because when combined with cocoa it gives a very nice flavor. I think you have to add plain hot water then, otherwise you may not get the right texture for the cake.

  216. Hi Madhuram,
    Thank you for sharing this recipe. I halved all the ingredients to make 12 cupcakes instead of a regular cake and it worked really well. I actually followed what you’ve noted in the “My notes” tab – using less sugar and substituting apple sauce for half the oil. One other thing I did when I poured the batter to the cupcake pan was to drop a few raisins and chopped up dates. This does not take away anything from the cake taste but adds a wonderful texture and surprise when you bite into the cupcake. I couldn’t easily find the “Dr Oetker’s Organic Chocolate Icing Mix”, so I just used another organic brand from Whole Foods and that turned out good as well.
    Looking forward to making more dishes from your recipe lineup !

    Hi Anu, I really have to appreciate you and thank you for incorporating my suggestions in the recipe. That’s a nice addition of including raisins and dates. I think some walnuts would also be nice.

  217. Hi Madhuram,
    I am in the U.S.Actually i tried it out with silken tofu and the cake is really really great.I never tried tofu in baking that’s why asked u.
    Thanks a lot for this wonderful receipe.

    That was quick Nayana. Thanks for trying the recipe and for the feedback.

  218. Hi Madhuram,

    I saw your eggless chocalate cake reciepe.Can i make this cake without using tofu or do i need to add something else in place of tofu?

    You could use unsweetened applesauce. If you are in the US you get it in the stores. You could also make it at home (see my reply to Priya’s comment). She tried it too and has left a comment that the cake came out well.

  219. Hi Madhuram,

    I tried your recipe…Its just awesome…my husband couldn’t believe that it was made of tofu. The cake came out very well.
    Thanks so much for this amazing recipe!!!

    -Shailly

    Shailly thank you very much for the feedback. Did you halve the measurements?

  220. Hi Madhuram,
    I made the cake using applesauce.(I prepared the applesauce as per your suggestion).
    The cake came out soft and it also tasted great.
    Thanks a lot for such a wonderful recipe.
    Priya.

    You’re welcome Priya. Sorry Priya in your previous comment I misread that you used silken tofu.

  221. Hi Madhuram,
    I baked the chocolate cake substituting silken tofu with applesauce as per your recommendation.The cake came out soft and it was tasting great.Thanks a lot for this wonderful cake recipe.
    Will start trying your other recipes soon.
    Thanks.
    Priya.

    I’m glad that the cake came out well. I’m sorry about not replying to your previous comment, checked it just now. Use 1/4 cup applesauce for every egg to be replaced, so 1/2 cup for this recipe.

  222. Hi Madhuram,
    Thanks a lot for your prompt reply.
    Will surely try with applesauce and let you know the results.
    BTW, how much apple sauce should I use for this chocolate cake recipe?
    Do let me know.
    Thanks.
    Priya.

  223. Hi Madhu,

    Your cake gives so much of an aethetic feeling πŸ˜€ .Can’t help myself from baking it.Planning of giving it a try over the weekend. I have a few questions..FIrstly, will it make any difference if i reduce the ingredient measurements by half? Secondly, can i use Vitamin D milk instead of 2% milk?
    Will really appreciate if you can answer my queries!
    Thanks,

    Shailly thank you very much. I’m guessing here that halving the ingredients should not be a problem. I think you can get one layer. Regarding milk, you can use any type, even soy milk. That doesn’t alter the result.

  224. After spending days gazing at your chocolate cake during lunch breaks I am finally going to try this one tomorrow. We are strict vegetarians too and your recipe is a blessing, especially since Im pregnant now, crave moist cakes and have no other way to satiate my cravings here in UK except cooking at home. Congratulations, it is indeed an achievement !!

    Thanks Aparna. I strongly recommend to cool the cakes in the pan completely before transferring it to a wire rack, or else it might break because its very moist.

  225. Hi Madhuram,
    I have been reading your blog regularly for quiet sometime.Like you I am also a strict vegetarian and had an opinion that baking at home without eggs would not yield good results.But after I started reading your blog, I have developed great interest for eggless baking and started baking too..Though you are the inspiration for my baking venture, I have not tried your recipes yet(though I want to) mainly because of some ingredients that I have not heard of. You might have guessed right that I stay in India and have not come across some of the ingredients that you get easily in US..But this chocolate cake is so tempting that I want to bake it anyhow. So I have some doubts that I request you to clarify.The ingredient that I have heard of but don’t know whethere I will get here in India is silken tofu..I thought silken tofu is something like paneer..How can we puree it? Even if I get silken tofu here, I don’t understand how to puree it.Can you throw some light on it..
    In one of the comments you have written that flax seed meal can be used as a substitute for silken tofu.I don’t have any idea what a flax seed meal is..Can you provide me tamil/hindi translation for it so that I can see if I can get here..
    Othere than silken tofu, flax seed meal, commercial egg substitue, is there any other substitute for egg that I can use in this recipe?

    Would really appreciate if you can answer my queries.
    Thanks.
    Priya.

    Priya, thank you very much for your detailed feedback. Tofu is made from soy milk like paneer which is made from cow’s milk. Tofu comes in different textures like, Extra firm, firm, soft, silken etc. Extra firm tofu can be used in dishes to substitute paneer. For example you can make tofu paratha, tofu butter masala, tofu tikka etc (check out my baked tofu recipe). Silken tofu has the texture similar to that of curd. It’s used in puddings, smoothies, as egg replacement etc (also check out my mango tofu pudding). Pureeing the tofu means simply blending it in a mixie into a smooth paste without any lumps. I’m sure that it’s available in Mumbai, but not sure about other cities. I hear that Amma Nana store in Chennai sells most of the western kitchen ingredients. Maybe you can try it there if you are from Chennai.

    Flax seed is “alli virai” in Tamil. I also came to know about that recently only. So I’m not sure if that’s available too. I think your best bet is trying a “naatu marundhu kadai”.

    Applesauce can be used instead of tofu in this recipe. Unsweetened applesauce is readily available here, but don’t worry you can very well prepare it at home itself. Peel and cut the apples into small cubes after removing the seeds. Add little water and cook the apple. This can be done in a microwave oven also. Once it is cooked thoroughly, cool it and blend it in a mixie to form a smooth puree. This one also should not have any lumps. Use 1/4 cup of this homemade apple sauce to replace each egg. So to substitute 2 eggs use 1/2 cup of this puree. Also add additional 1/4 teaspoon of baking soda for each to be replaced. Even though I have not tried this eggless chocolate cake recipe with applesauce, I’m sure it would work because I have tried it in other baking recipes.

    For that matter you could use any pureed fruit, even mashed bananas if you like the banana/chocolate combination. Soak dates in hot water, grind that and use it. The advantage of tofu is, since it’s bland, the chocolate cake will taste like chocolate cake without any other flavors. Actually curd/yogurt can also be used as an egg substitute, but I have not done it so far, so I cannot vouch for that. I have seen eggless baking recipes with yogurt though.

  226. Hi,
    The cake looks so inviting…..I have one question…can I use paneer instead of tofu?maybe a readymade one or homemade paneer..Pls let me know as I my husband is a vegan and I would like to prepare this cake for him.

    Sonali, since paneer is not vegan you cannot use it anyhow, unless you are talking about making tofu at home from soymilk. I’m pretty sure you can get silken tofu in most of the supermarkets these days. Or try it in the Asian/chinese grocery store.

  227. Hi Madhu, the cake looks great! My daughter has been asking me to bake a chocolate cake and she would be thrilled when i bake this. I am planning to bake it for her 4th B’day which falls on the 25th. This blog is really great for someone like me who is on the constant lookout for eggless recipes. Thank you very much. BTW, have you tried using earth balance? It is healthier than using butter in recipes that call for butter.

    Thanks Ranjani. Birthday wishes to your daughter. I do use Earth Balance now and then. I also use Smart Balance, which is also better than butter.

  228. Hi it looks grt, i am not too much into cooking or baking ,but will love to try this one can u suggest whr can i get theingredients ?

    Sonal if you are from US, I’m sure that all the ingredients listed are available in any chain of supermarkets. You must be looking in the baking aisle and natural/organic aisle for the tofu. You can also find tofu in Asian grocery stores.

  229. hi madhu,
    tried this recipe yesterday …it came out very moist and delicious just like your picture. Thanks a lot for it. You are a great inspiration. Cannot wait to try out your other recipes.

    Thank you very much for your feedback, Rachita.

  230. Hello,

    the cake was a big hit, I made it for my Mother in law’s birthday..she enjoyed it and so did everyone else…thanks a lot for the recipe. I just wanted to ask you if there was a way to make it a little less moist..it is too moist and so became a bit sticky…also it did not fall out of the baking dish even after greasing and flouring the pan and letting it cool overnight..any tips?

    Hi Roopa, thanks for the feedback. Even one of the layers was sticky when I baked. So I kept the other one longer before removing it from the pan. But you say that you left it cool overnight, hmm! I guess cooling it in a refrigerator would be helpful. That way you won’t feel that it’s very moist and the cake will also come out without sticking to the pan. Also try flouring the pan really well with cocoa powder. You can also try reducing the liquids in the recipe by 10-15%. Maybe sometime soon I will try all these tips and let you know how it turns out.

  231. Hi Madhuram
    the cake came out very well – it is the best eggless one I have made. Thanks

    Thanks for the feedback. I really appreciate it.

  232. hi,
    madhuram.
    YES YOU are right when you name it.”i can’t believe its eggless chocolate cake”.It is really amezing taste,soft,wet.Thanks a lot for the efforts.My husband loved it and my friends too.
    Can i ask you a Question?(1)What else an we use instead of Tofu to get the same cake.(2)Can we use Atta instead of Maida in this.I use Atta while doing Banana eggless cake it comes out good though.

    Thanks for your feedback Sheetal. I think flax seed meal and commercial egg replacers like EnerG will also give good results. I have baked brownies using flax seed meal and they tated great. Regarding atta, maybe you can replace 1/2 the quantity with whole wheat flour instead of the entrie 2 cups. Or else you could also use whole wheat pastry flour. Both these are just my suggestions and I’m not sure how they would taste, because I have not tried it. Whole wheat flour works for banana cake though, I have also tried it.

  233. hi,
    i am sheetal.i liked your receipe of eggless healthy cake.i have my annivesary coming so really want to try before hand.I have a question.You have asked to use unsweetened cocoa powder,but i have the chocolate chips from Harsheys.Its in the closet ,don’t want to waste it.can i use it here.but how?Pls help me. Reply me as fast as early.

    Hi Sheetal, chocolate chips and cocoa powder cannot be used interchangeably, at least in this recipe. You need to have cocoa powder to bake this cake. But there are 2 other ways you can use the chocolate chips you have, (1) Mix it with the flour, cocoa and other dry ingredients itself, so you will have a delicious chocolate chips chocolate cake or (2) If you google “Chocolate chip frosting” a lot of recipes show up to prepare frosting using chocolate chips. So instead of following my method of frosting the cake, you can use the chocolate chips to prepare the frosting and frost the cake. Hope I was helpful. Happy Anniversary!

  234. Even I cannot believe it is eggless by the looks πŸ˜†

    It was unbelievably moist and tasty. Even JK who is not a tofu/soymilk fan loved this one. He kept asking for it everyday. If I remember right next month is A’s b’day, you should bake this one for him.

  235. List of Egg Replacements and Egg Substitutions » EgglessCooking.com » Eggless Recipes » Eggless Baking » Eggless Cooking

    […] tofu is the most sought out egg substitute. Recently I used it for the first time while baking a chocolate cake for my son’s birthday and the result was unbelievably good. Nobody could guess that it was an […]

  236. Isnt that little darling so lucky for having a baking fairy for a mom? The first time I used tofu for baking was when I made a Cheesecake – yeah u heard me right. A cheesecake with no cheese but Tofu. It came out wonderful πŸ™‚ πŸ™‚ so am sure your cake would have been yum πŸ™‚

  237. Looks wonderful, Madhu! Well, do also check out http://www.foodallergy.org
    We use their cake recipes (we ordered their cookbook – it’s amazing). It’s similar to your recipe except there’s an alternative to one of your ingredients (instead of coffee powder, they use a vinegar etc mixture). I’ve forgotten — my husband usually bakes it. Happy birthday to your son!
    I haven’t cooked or posted very much lately, and plan to put up pictures etc sometime in the coming weekend…
    –Deepa

  238. Belated birthday wishes to the little champ! Great work mommy and the cake looks moist and fabulous. The picture looks cool too.

    My little one will be 3 in October and I also know that Seema’s daughter and Laavaanya’s daughter will turn 3 as well in October. So many kiddos celebrating their 3rd birthday this year. πŸ˜€

    Thank you RedChillies. Ya, that’s a lot of birthdays!

  239. Dear Madhu
    v too loved ur chocolate cake.I never made eggless cake,good substitute for vegetarians..thanx for the cake…

    Vrinda, you’re welcome. I’m glad you like it.

  240. Hi!
    Your idea of eggless cake is very yummy especially for a vegetarian πŸ™‚ moreover to decorate the cake with Gems toppings is really creative…
    good post!

  241. I actually had the opportunity of tasting this delicious
    cake.Not only could i not differentiate between tofu cake n egg cake it was equally moist n fluffy.i think its a very healthy and tasty subsitute of an egg cake.
    I definitely am goin to bake this cake for my parents who are purely vegetarian.Thanks to madhu n her innovative ideas.

    I’m very glad you liked it Ritu.

  242. This cake looks beautiful and yummy! great idea!
    Thanks for sharing!
    I have to try.

    Btw. my grandson Kevin turned 3 last month.

    Belated Happy Birthday wishes to your son, Madhu!

    Dear Krystyna, thank you so much for your wishes. Belated b’day wishes to Kevin as well.

  243. Gosh! That sure does look super moist and not to forget delicious. If you had not told me this one was Eggless, I could never tell. And this has Tofu in it, my my…awesome!

    Even I was pleasantly surprised with the outcome Namratha. You have to try it to believe it.

  244. Happy Birthday big guy! The cake looks amazing. I haven’t had great results with the energy egg replacer for cakes either but it works beautifully for cookies!

    I have also not used it so far. But anyway I’ll keep your observation in mind.

  245. hey many more happy returns to arjun!!! turned 3 huh?so more naughty…;p luved ur cake dear…tofu sure is a great substitute…did arjun liked the cake?

  246. Belated wishes for your li’l one. BTW, my son turned six on the 22nd πŸ™‚

    The cake looks delish…I have been planning to use tofu similarly…can’t wait to do so now…beautiful cake πŸ™‚

    Sunita, you have got to try it. Belated b’day wishes to your son as well.

  247. Is this a joke??this sort of spongy cake..devilish looking with that choco layer is an eggless version??Its so hard to believe….but then u never know what these bloggers are capable of πŸ˜€
    Belated happy b’day to ur dear kid…and my son is asking whether this aunty can make this same b’day cake for his b’day??These kids i must tell …go crazy with cakes and chocolates…and he has one more reason to fret and fume….coz he never got his b’day cake with Gems (sugar coated chocolate discs)..he is drooling;-)

    Thank you so much for your comment. This is my first b’day cake and frosting experience, so I don’t anything about cake decorating, so went with simple gems (m&m) decoration and it turned out pretty good. I would love to bake the cake for your son.

  248. Thanks for an early entry madhu. I think we will have a nice collection of eggless recipes in the roundup.. as I too don’t use eggs..

    The cake is simply gorgeous

  249. Belated b’day wishes to your son, Madhu. I’m glad things turned out in your favor. Can’t believe its an eggless chocolate cake. Its so moist and am sure delicious. Btw, my son turned 6 a couple of days ago.:)

    Thank you very much Sailaja. Belated b’day wishes to your son as well.

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