This eggless chocolate cake is soft, rich, and perfectly chocolatey with a tender crumb and creamy chocolate frosting. Made with silken tofu instead of eggs, it's a dependable recipe that's perfect for birthdays, celebrations, or whenever you're craving a homemade chocolate cake.
I first shared this eggless chocolate cake recipe in 2008 after baking it for my son's third birthday. It was my very first layered birthday cake without eggs and my first time using silken tofu as an egg substitute in baking.
Jump to:
I had no idea what to expect and remember hoping it would turn out well enough for his birthday celebration. The moment we cut into the cake, I knew I had found a keeper. It was soft, rich, and full of chocolate flavor, with no hint of tofu.
I'm keeping the original photos from that birthday because they remind me where my eggless baking journey began. Over the years, this recipe has been baked and enjoyed by many readers, and it continues to be one of my favorite eggless cake recipes. I hope you enjoy it as much as we have.
Why You'll Love this recipe?
Soft, rich, and full of chocolate flavor: Every slice has a tender crumb that melts in your mouth.
Made without eggs: Silken tofu creates a moist, tender cake without leaving any tofu taste.
Easy to make: You only need a bowl, a whisk, and a few simple pantry ingredients.
Loved by readers for years: I first shared this recipe in 2008, and it continues to be one of the most popular chocolate cake recipes on the blog.
What Readers are Saying?
Christine Renwick says: ⭐⭐⭐⭐⭐
This I started making when my friends daughter (who had an egg allergy), never had had a birthday cake. It was such a success. It has been my only chocolate cake recipe used ever since. My daughter (22) asked me to make this for her birthday next week. I could not find the recipe anywhere. You can imagine my delight in finding it again online after all this time.
I do find the cake a little fragile but letting it cool completely in fridge overnight and using slightly softer frosting does the trick.
Thankyou Madhuram for my go to chocolate cake recipe that I have used for the last 11 years.
Kathleen says: ⭐⭐⭐⭐⭐
Change the title to BEST CHOCOLATE CAKE RECIPE PERIOD
I tried this recipe because one of the kids in my son's class has an egg allergy. Thank you little Vincent. For years I have been proud of my chocolate cake. I would make it the night before so it would be super moist. Not necessary with this recipe. I was never satisfied with my cupcakes though. They were never moist enough. THESE CUPCAKES WERE AMAZING!!!!!
I used store brand firm tofu. I'm trading my Hershey's Perfect Chocolate Cake Recipe for this one. Sorry Hershey's, but you've been outdone.
Ingredients and Substitutions
You'll need just a handful of simple ingredients to make this eggless chocolate cake. I've included a few notes about the key ingredients and helpful substitutions below. You'll find the complete ingredient list with exact measurements in the recipe card at the bottom of this post.
- Silken tofu: Pureed silken tofu replaces the eggs in this recipe and gives the cake a soft, tender crumb without leaving any tofu flavor. Blend it until completely smooth before adding it to the batter. I used Nasoya Silken Tofu.
- Unsweetened cocoa powder: Use a good quality unsweetened cocoa powder for the richest chocolate flavor.
- Hot coffee: Coffee deepens the chocolate flavor without making the cake taste like coffee. If you prefer, replace it with an equal amount of hot water.
- Vegetable oil: I used canola oil, but any neutral flavored vegetable oil, such as sunflower or avocado oil, will work.
- Milk: I used 2% milk. Any dairy milk works well. You can also use an unsweetened plant based milk.
Frosting
The original birthday cake was frosted with a boxed chocolate frosting mix prepared with butter and milk, just as I made it back in 2008.
If you prefer a homemade frosting, you can use any chocolate frosting you like. I have used chocolate buttercream, chocolate ganache, and chocolate cream cheese frosting for other cakes on the blog. You'll find the frosting ingredients and instructions in those recipes.
Step-by-Step Instructions
Here is the step-by-step instructions to make this simple and delicious egg-free chocolate cake from scratch:
1. Sift the flour, salt, baking powder, baking soda in a large bowl.
2. Add Cocoa Powder.
3. Add Sugar to the mix.
4. After mixing them, make a well.
5. Add Canola oil into the well.
6. Add the hot coffee.
7. Add milk to the mix.
8. 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)
9. Add a few drops of Vanilla Essence.
10. With an electric mixer, beat at medium speed for 2-3 minutes.
11. Sprinkle cocoa powder onto the cake pan.
12. Pour the batter evenly into both 9-inch cake pans.
13. Bake this cake for 25 to 30 minutes until a wooden toothpick inserted into the center of the cake comes out clean.
14. Let the cakes cool completely before removing them from the pans.
15. The cake should cool completely on the wire rack before frosting.
Frosting Recipe
Check out the step-by-step instructions to make the frosting from a boxed frosting mix.
Sift the mix. Add the melted butter, hot milk, vanilla, and baking soda. (I read in the same book that adding a pinch of baking soda to icings prevents hardening and cracking, so icing stays moist)
Beat the mix using a hand mixer at medium-high speed. Add a few drops of water/milk if required.
Frosting the Cake
First, I placed the bottom layer upside down so the rounded side (top of the cake would be on the serving plate). If you have a dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.
Spread about ½ cup to ¾ cup of frosting on top of the bottom layer. Don't use hard strokes; spread it gently using an offset metal spatula or plastic spatula.
Complete the frosting of bottom layer on all sides.
Place the second layer on the first, cut, or domed side up. Frost the sides of the cake first with another ½ cup of frosting. Finally, frost the top of the second layer.
Cake Decoration
The options are endless. Because my son loves M&M's, I used them to line the cake.
I also used the ready-made Cake Mate decorating pens in the grocery store in the baking aisle to write birthday messages and draw some flowers.
Recipe FAQs
I first baked and blogged about this eggless chocolate cake in 2008. It’s been 16 years now, and over the years, I’ve received so many questions from readers. This FAQ section is a result of carefully curated reviews and feedback, providing an exhaustive list of questions to ensure your baking experience is as smooth as possible. Please feel free to leave a comment if you have any other questions, and I will try to answer to the best of my knowledge.
You can use cake flour if you’d like a lighter texture, but you may need to increase the amount slightly since cake flour is lighter than all-purpose. For self-rising flour, it's not recommended unless you adjust the other leavening agents in the recipe (baking soda and baking powder), as self-rising flour already contains leavening.
Yes, you can easily make this cake vegan! The only dairy ingredient in the cake is 1 cup of milk, which can be replaced with any non-dairy milk of your choice, such as almond, soy, or oat milk. For the frosting, simply swap the butter with a vegan butter alternative and double-check that your frosting mix doesn’t contain any dairy ingredients. You can also explore some of the vegan frosting recipes I’ve shared for a fully vegan cake!
Yes, you can! Simply substitute the regular flour with an all-purpose gluten-free baking mix, which works measure for measure. Although I haven’t tested it specifically with this cake recipe, I’ve had great success using gluten-free mixes in muffin and cookie recipes. To be sure, you could halve the recipe and bake a single-layer cake as a test. This way, you can see how it turns out and adjust as needed before baking the full recipe.
Yes, you can make this cake soy-free by using a different egg substitute in place of silken tofu. While I haven’t personally tried other substitutes in this recipe, many reviewers have had success using unsweetened applesauce. One reader even mentioned that they skipped the tofu entirely, and the cake still turned out great! Another option could be to use an equal measure of yogurt, which should also work well.
I’ve only tested this recipe with granulated white sugar, but brown sugar should work just as well, adding a slightly richer flavor. I haven’t experimented with artificial sweeteners, but if you’re using a liquid sweetener like maple syrup, you’ll need to adjust the amount of other liquids in the recipe to maintain the right consistency. Start by reducing the liquid ingredients slightly to balance it out.
Yes, you can! The coffee isn't mandatory. Simply replace it with a cup of water. Coffee is typically used to enhance the chocolate flavor, but I haven’t done a side-by-side comparison to see how much of a difference it makes. Either way, your cake will still turn out delicious!
Yes, you can! Feel free to add up to a cup of chocolate chips, nuts, or other mix-ins to the batter. There’s no need to adjust the measurements for the other ingredients—just stir them in and bake as usual for a delicious twist!
Yes, of course! Line a muffin tin with paper liners and lightly grease them with non-stick cooking spray. Spoon about ⅓ cup of batter into each liner and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Enjoy your eggless chocolate cupcakes!
No worries! You can use any other frosting mix of your choice or frosting from a can. Alternatively, you can try one of the homemade frosting recipes from the blog for a delicious, from-scratch option.
Yes, this cake tastes great even without frosting! You can simply dust it with powdered sugar or top it with fresh fruits like berries for a lighter option. A slice of this cake with some whipped topping and fresh fruits also makes for a delicious, simple dessert. The rich chocolate flavor and moist texture stand on their own, making it perfect as a snack or quick treat.
You can bake this cake a day or two in advance. Once cooled, wrap it tightly in plastic wrap to keep it fresh. If you're planning to frost it later, store the unfrosted cake layers at room temperature for up to two days. For longer storage, refrigerate for up to 5 days or freeze it for up to 3 months—just be sure to thaw it completely before frosting or serving. While I haven’t personally frozen this cake, this is the general procedure for freezing cakes.
More Eggless Chocolate Cake Recipes:
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Recipe
Eggless Chocolate Cake
Ingredients
Cake Ingredients:
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 2 Teaspoons Baking Soda
- ¾ Cup Unsweetened Cocoa Powder
- 2 Cups Granulated Sugar (See My Notes)
- 1 Cup Vegetable Oil (I Used Canola Oil)
- 1 Cup Hot Coffee (I Mixed 1.25 Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
- 1 Cup Milk (I Used 2% Milk)
- ½ Cup Silken Tofu Pureed (I Used Nasoya Brand Silken Tofu)
- 1 Teaspoon Vanilla Extract
Frosting Ingredients:
- 1 Packet Dr Oetker's Organic Chocolate Icing Mix
- ¼ Cup Hot Milk/Hot Water (Heat It In The Microwave Oven For 15 Seconds)
- ⅓ Cup Soft Butter At Room Temperature (Which Is 5 Tablespoons + 1 Teaspoon)
- ¼ Teaspoon Vanilla Extract
- A Pinch Baking Soda
Instructions
Cake Preparation:
- Preheat the oven to 325F (160C) for 15 minutes.
- Grease two 9 inch round cake pans and dust them lightly with cocoa powder or flour.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Make a well in the center and add the oil, hot coffee, milk, pureed silken tofu, and vanilla. Beat with an electric mixer on medium speed for 2 to 3 minutes, or until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. If baking both pans on different oven racks, switch their positions halfway through baking for more even browning.
- Let the cakes cool in the pans until completely cool before carefully turning them out onto a wire rack.
- Frost the cooled cake with the prepared frosting and decorate as desired.
Frosting Procedure:
- Sift the chocolate frosting mix into a mixing bowl.
- Add the melted butter, hot milk, vanilla, and baking soda.
- Beat with an electric mixer until smooth and creamy. Add milk, one teaspoon at a time, if needed to reach a spreadable consistency.
Assemble the cake:
- If the cake layers have domed tops, level them with a serrated knife.
- Place one cake layer upside down on a serving plate or cake stand.
- Spread about ½ to ¾ cup of frosting evenly over the top using an offset spatula or butter knife.
- Place the second cake layer on top, cut side down.
- Spread a thin layer of frosting over the sides of the cake, then frost the top. Add more frosting as needed until the cake is evenly covered.
- Slice and serve, or decorate as desired.
Decorating the Cake:
- I decorated the cake with M&M's and ready made decorating icing pens to write a birthday message and add a few simple flowers. Feel free to decorate the cake any way you like for the occasion.
My Notes
- Puree the silken tofu until completely smooth before adding it to the batter.
- The batter will be thinner than a typical cake batter. This is normal.
- Let the cake layers cool completely before removing them from the pans and frosting them.
- If baking two cake pans on different oven racks, switch their positions halfway through baking for even baking.
- The original recipe uses a boxed chocolate frosting mix. Feel free to use your favorite homemade chocolate frosting instead.
- I added a pinch of baking soda to the frosting to help keep it soft and reduce cracking. This step is optional.
Pooja Bhudia says
What is the Silken Tofu for ? How does it affect the Cake as it's Chocolate?
Madhuram says
You won't taste anything different at all, Pooja. I can promise you that. I have used it instead of eggs.
Sohana says
what can i used instead of
?1/2 Cup Silken Tofu Pureed?
Madhuram says
Unsweetened applesauce and yogurt will work too.
bhargavi says
I live in India. Silken tofu is not available here. Is there any substitute for silken tofu?
Thanks
Madhuram says
Plain yogurt also works, or any other pureed fruit like unsweetened applesauce or mashed bananas if you are okay with mild banana flavor.
jannet says
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
Madhuram says
Unsweetened applesauce or plain yogurt works well too.
tamesh sattan says
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
Madhuram says
Thanks Tamesh.
Puja says
Looks like a great recipe.
Can I use whole wheat pastry flour instead of all purpose? same quantity?
Thanks!
Madhuram says
Yes you can, Puja.
Mare says
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.
Madhuram says
Yes this is a moist and dense chocolate cake, Mare. I think you should try this Whacky Vegan Chocolate Cake instead.
pratibha says
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?
Madhuram says
Are you wondering about the butter in the frosting? Yes you can use homemade butter.
pratibha says
yes i am talking about butter in the frosting,anyways thanx for the answer.
Bhavna says
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??
Madhuram says
You're welcome Bhavna. I just used a frosting mix, so don't remember the proportions.
Janel says
I love this recipe, I've made it twice already! This is officially my go-to fail proof recipe.
Madhuram says
Thanks Janel.
Samm says
I'm wondering if the EnerG egg replacer should be good enough because I already have that at home??
Madhuram says
You could try Samm, because I haven't tried Ener-G to replace 4 eggs so far.
Simmi J says
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!
Madhuram says
You're welcome Simmi.
Kajal says
Is there a substitute for silken tofu in this recipe?
Madhuram says
You can try equal amount of yogurt like I did in this http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
Hyun says
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.
Madhuram says
Thanks Hyun.
Akhila says
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!
Madhuram says
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.
Claudine says
LOVE IT
Madhuram says
Thanks Claudine.
Beeny says
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.
Madhuram says
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.
sowmya says
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!! 😛 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 🙂
Madhuram says
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.
Swati says
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.
Madhuram says
Are you hesitating to use silken tofu or do you have to avoid it for any other reasons? If you are hesitating, then you don't need to because you won't feel it at all. If you are still not convinced, then try unsweetened applesauce or yogurt instead. I have tried it in this Chocolate Layer Cake and Eggless Chocolate Bottle Gourd Cake Using Yogurt with Ovaltine Frosting recipe.
Beeny says
Hey hi, I would like to tell you on this that I don't know what tofu is and here at my place we don't get it. So I used yogurt. Initially I was bit surprised using vegetable oil and curd, but the taste really turned out great 🙂
Madhuram says
Yes, yogurt works too. I have tried the same recipe with yogurt and you can check it out here: http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/