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

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(from 149 reviews)
Eggless Chocolate Cake Recipe

My son turned 3 yesterday. For his birthday I wanted to bake a eggless chocolate cake with frosting and all. Earlier I have baked an eggless carrot cake and also a chocolate cake without eggs, using soy milk.

This eggless chocolate cake was way before I started the blog and for some reason, I did not save the recipe. It had a soy milk ganache for the frosting and it also came out very well. I wish I had saved the recipe.

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

Earlier this month I had bought the EnerG, egg replacer from the grocery store. I thought that I would buy a ready-made cake mix from the store and use the egg replacer instead of the eggs and bake the cake.

Then only I found that EnerG does not give desired results with store bought mixes. So I dropped that idea.

I have read in so many books/sites that tofu is a very good egg substitute in baked goods. I also had silken tofu sitting in the refrigerator and decided to use it for baking the cake.

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

So I decided to proceed with that recipe and use pureed tofu instead of eggs. The rule is adding 1/4 cup of tofu per egg to be replaced.

This was the first time I was baking a layered chocolate cake without eggs and also using tofu as an egg substitute in a cake recipe.

Even though I proceeded with the recipe, I was skeptical about the taste and texture until I cut the cake on Sunday and tasted it.

I baked the cake on Saturday and let it cool off until Sunday afternoon and then frosted it. I was anxious than my son to taste the cake.

We were also talking about running to the grocery store on Sunday evening to buy a ready-made cake if this one flops.

But I need not have worried so much after all! The eggless chocolate cake turned out so moist and together with the icing it was no different than the usual cakes.

We did not taste/smell the tofu at all. More than anything I was so happy that my son liked the cake very much.


Eggless Chocolate Cake Recipe

Prep TimeCook TimeMakes
15 Mins25 Mins12 Servings
I Can't Believe It's Eggless Chocolate Cake!
4.9 from 149 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 Soft Butter At Room Temperature (Which Is 5 Tablespoons + 1 Teaspoon)
  • 1/4 Teaspoon Vanilla Extract
  • A Pinch Baking Soda

Frosting Ingredients

Cake Preparation:
  1. Preheat the oven to 325F (160C) for 15 minutes.
  2. Grease and flour (I used cocoa powder to flour the base of the pan because it's a chocolate cake) two 9-inch cake pans.
  3. Sift 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 this cake for 25 to 30 minutes, until a wooden toothpick inserted into the center of the cake comes out clean. (Check the cupcakes after 15 minutes). I placed 1 pan in the middle shelf and then another on 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 a 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 melted butter, hot milk, vanilla and baking soda. (I read in the same book that adding a pinch of baking soda to icings prevents hardening and cracking so icing stays moist)
  3. Beat the mix using a hand mixer at medium-high speed. Add few drops of water/milk if required.
Frosting the cake:
  1. This was my first experience with frosting a eggless chocolate 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 Eggless Chocolate 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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  1. Meighan

    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!

    • Madhuram

      You’re very welcome Meighan. Belated birthday wishes to your daughter.

  2. carrie

    Can you use pudding instead of yogurt or tofu?

    • Madhuram

      Hmm..not sure.

  3. Kumu

    Can this recipe be converted to vanilla cake?

  4. madu

    What if I use yoghurt or curd instead of tofu? Please reply.

    • Madhuram

      Yes it will work Madu.

  5. Vimala

    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 🙂 I am looking forward to try more of your recipes. Thanks again and have a great day

    From vimala

    • Madhuram

      You’re very welcome Vimala. Thank you very much for taking the time to leave your comment.

  6. Ran

    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. nidhi

    can we use any milk powder instead of tofu

    • Madhuram

      It won’t work Nidhi.

  8. AmaiMwana

    My family love this cake. Especially my son who is allergic to egg! Thank you for sharing.

    • Madhuram

      You’re very welcome 🙂

  9. neha agarwal

    I don’t have silken pureed tofu.what can I use instead of that

    • Madhuram

      Unsweetened applesauce will work.

  10. Shruti Pandey

    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?


    • Madhuram

      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.

  11. Archy

    What can we use instead coffee? Great recipes!!!

    • Madhuram

      You can simply omit it and add plain water.

  12. Sarla

    What can we use instead of tofu?

    • Madhuram

      Unsweetened applesauce might work.

  13. Vaishnavi

    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.

    • Madhuram

      You’re welcome Vaishnavi.

  14. AJ

    Please let us know the substitute FOR 1/2 cup tofu – and quantity. Can we use egg replacer.?

    • Madhuram

      Yes it might work. I think maybe 3-4 teaspoons of Ener-G with 5-6 tablespoons of water probably.

    • Kristi

      You actually don’t need to add tofu or have a replacement for it. The cake without it is moist and absolutely delicious.

      • Madhuram

        That’s great to know it works without tofu too Kristi

  15. Aparna S.R

    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?

    • Madhuram

      Do you want to make a chocolate cake? Then cocoa powder is a must.

  16. Chandana

    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

    • Madhuram

      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.

  17. Snow white

    Is silken tofu is necessary to add for this cake?

  18. Janhavi

    Hi Mam,

    I wanted to inquire if we can replace tofu with any other ingredient? Also if you discard tofu, please suggest.

    • Madhuram

      You can try replacing it with unsweetened applesauce instead of tofu.

  19. Nidhi

    In case I use Yogurt instead of tofu, what is the quantity that I should use?

    • Madhuram

      It is the same quantity as the tofu. You can use unsweetened applesauce too instead.

  20. Dikhya

    What is the substitute of tofu?

    • Madhuram

      You can try it with unsweetened applesauce.

  21. Tiana

    I baked the cake for my mother and everybody liked it very much

    • Madhuram

      That’s great Tiana.

  22. Marish

    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?


    • Madhuram

      Yes you can do so Marish.

  23. rita sachdev

    Is silken tofu easily available?

    • Madhuram

      It depends upon where you live Rita.

  24. Sharmin

    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?

    • Madhuram

      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?

      • Sharmin

        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

  25. Vara

    I dont drink coffee but it’s mentioned in your recipe..what’s the effect of coffee in this recipe and can I go without coffee???

    • Madhuram

      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.