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.
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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.
shivani says
Madhuram,
what are the measurements for one cake? divide by 2?will it work with all ingredients?
Madhuram says
Yes you can halve it Shivani.
Equation says
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.
Madhuram says
Thank you very much for the feedback, Equation.
birdy says
what can I use instead of the coffee please
Madhuram says
You can simply omit it. Just add equal quantity of plain water.
Sara says
What can be substituted for the tofu? My son can't eat tofu.
Madhuram says
You can try unsweetened applesauce or yogurt or a combination of both.
Swati says
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?
Madhuram says
I have tried using oil and yogurt in a chocolate cake recipe and still got it very moist. I'm thinking you are baking it too long. http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
Andrea says
Does this cake freeze well? Thinking of making several days before I need it. Defrosting from freezer, than icing it.
Madhuram says
Hope it does Andrea, because I haven't tried it.
divya says
when u do the frosting do u have to moist cake with golden syrup,tomake it moist like we get in the shops
Madhuram says
Hmm... I haven't tried it or heard about it Divya. Have to check it out.
Usha says
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.
Madhuram says
Thank you very much for the feedback Usha. I too have tried it with yogurt and it does work out well.
Mansi Patel says
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....
Madhuram says
I'm so happy for you Mansi. Thanks for the feedback.
Yolina says
Was the tofu substitute for eggs?
Madhuram says
Yes Yolina.
Caroline says
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.
Madhuram says
You're welcome Caroline. Also thank you very much for the date paste idea.
socourina says
Liked it. Nicely explained with pictures.
Madhuram says
Thanks Socourina.
Anjali Kejriwal says
This is an amazing website... exactly the one I was looking for..and I love the chocolate cake recipe..will definitely try.
NS says
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.
Madhuram says
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.
jo says
Hi, I don't get silken tofu, so what's the substitute for this please?
Madhuram says
Unsweetened applesauce or yogurt are good substitutes too.
Eleanor says
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.
Madhuram says
You're very welcome Eleanor. Thanks for the detailed feedback.
priya says
what can I use as a substitute to tofu?
Madhuram says
You can try unsweetened applesauce, but I cannot guarantee you the best result you get if you use tofu.
Lynette Perry says
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!
Madhuram says
Thank you very much for your kind feedback Lynette. I hope you would like the other recipes too.
Junaid says
AAlaaaa recipe...but how to melt chocolate as i am a beginer
Falguni says
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?
Madhuram says
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.