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 Time||Cook Time||Makes|
|15 Mins||25 Mins||12 Servings|
- 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
- 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
- Preheat the oven to 325F (160C) for 15 minutes.
- 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.
- Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
- Make a well. Add the canola oil. Then the hot coffee decoction.
- Add milk.
- 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)
- And a couple of drops of vanilla essence.
- 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).
- 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).
- 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.
- 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.
- 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.
- 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 few drops of water/milk if required.
- This was my first experience with frosting a eggless chocolate cake, so I simply followed the steps listed in the book.
- 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.
- 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.
- Now place the second layer on the first, cut or domed side up.
- Frost the sides of the cake first with another 1/2 cup of frosting.
- Finally frost the top of the second layer.
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.
- 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.
- 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.
|Per Serving||% Daily Value*|
|Total Fat 19.7g||30%|
|Saturated Fat 2.1g||10%|
|Trans Fat 0.1g|
|Total Carb 53.6g||18%|
|Dietary Fiber 2.4g||9%|
|Vitamin A 0% - Vitamin C 0%|
|Calcium 6% - Iron 10%|
I want to make cake I can’t believe it’s eggless cake but unfortunately I can’t find chocolate icing mix brand that you have used. Can you please show me some other brand or alternative something.
Always love ❤️ your recipes
Thank you very much, Reshma. Please check the photos in my eggless cakes page and see if you like any of the frostings. You can also buy Betty Crocker’s readymade frosting cans.
can i use condense milk instead of sugar?
I don’t think so, Shah. It would change the texture and you will have to make other alterations with liquid ingredients too.
I absolutely love this recipe. The cake comes out super moist and is so delicious. Thanks Madhuram!
You’re very welcome, Shalu.
Hi there! I cannot wait to try this recipe. Can I use cake flour instead of all purpose flour for this recipe?
Yes, you can, Joy.
The best chocolate cake recipe! It’s been four years and counting, on both my kids’ birthday I make this cake and it’s their favorite. Actually our family favorite. Thanks Madhuram!
That’s awesome, Pree! I’m so glad to know that this cake is a regular at your house. Thank you very much for the feedback.
Love this cake!! No one would ever guess it egg free! I would like to make a vanilla version with tofu, so you have a recipe for that? Thinking of vanilla with chocolate chips and vanilla icing! Please let me know! Thanks!
Thank you very much, Gina. Try this vanilla sponge cake from the strawberry cream cake recipe which uses tofu and yogurt as egg substitutes and this combination works the best for cakes especially.
[…] Best Eggless Birthday Cake Recipe from The BEST Eggless Chocolate Cake Recipe. Source Image: https://www.egglesscooking.com. Visit this site for details: https://www.egglesscooking.com […]
My son turns 21 tomorrow and when all is said and done he is allergic to chicken turkey and eggs.
Right after he was born I be came allergic to soy protein, soy flour, walnuts, hazelnuts.
Any suggestion for a tofu sub?
(not for tomorrow lol!)
You can try it with unsweetened applesauce instead, Amy.
[…] Download Image More @ https://www.egglesscooking.com […]
Can I use condensed milk at all for this cake instead of the tofu ?
That might be too much liquid because we are using some more liquid in the recipe. Maybe adjust the other liquids a bit.
Since I dont ve d access to buy tofu kindly recommend me a substitute fr it.
You can use unsweetened applesauce instead, but the texture will be a little dense, add 1/4 teaspoon of baking powder.
Wowww! so yummy
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.
That’s very kind of you, Kathleen, for being so generous with your compliments. Thank you very much. You have made my day.
My son’s birthday is next week and one of the kids in his preschool class has an egg allergy. Can I make cupcakes with this recipe?
Sorry, Kathleen, I’m too late to reply to this question. I gather from your other comment that it did turn out great.
Hi can I use egg replacer powder instead of silken tofu?
It should work probably, Amrita.
I am happy to find your recipe.
My daughter is turning one next week. She is allergic to egg so i am trying to find a fantastic egg free chocolate cake.
I have 3 questions please
1.Please can you give me the measurements in grams and mililiters because I do not know how to use cups.
2 Also does it have to be silken tofu specifically or would any type of tofo work
3. Can i do it without the coffee?
Thanks in advance
Hi Elizabeth, I’m used to baking measurements in cups but you can use the baking measurement conversion charts to help you. It has to be silken tofu or soft tofu. Yes, you can omit coffee.
Can this eggless chocolate cake be made in advanced and frozen until needed
Yes it should work Adam.
What other substitutes can be used instead of tofu and applesauce?
You can try equal amount of yogurt.
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!
It doesn’t taste anything like coffee. It is used to increase the chocolate flavor.
Is the ratio still 1/4 cup per egg replacement?
Yes it is Judith.
Is there a gluten free modification for this recipe? I’ve done the vegan and loved it.
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.
can we use condensed milk instead of tofu and applesauce? if yes what measurment
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?
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.
Just wanted ask what can i use instead of tofu?
You can use unsweetened applesauce.
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 :*
You’re very welcome Deepa. Thank you very much for taking the time to leave your feedback.