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.
Suchi says
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
Madhuram says
No Suchi, you don't have to add anything else. Silken tofu is very soft and it will blend easily.
stuti says
Hi,
In what quantity should I use the applesauce to replace it with tofu?
Madhuram says
Measure to measure.
Jane Medley says
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
Madhuram says
Thank you very much Jane. I guess it should freeze well like other cakes. Haven't done that myself though.
Priyanka Agrawal says
Hey can we use silken tofu of any brand as I'm not getting the one you've mentioned?
Madhuram says
Any brand as long as it is silken tofu or soft tofu, it's ok.
Presitha says
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.
Madhuram says
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.
Robert says
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.
shobana says
Hi, what can I use instead of tofu?
Madhuram says
Unsweetened applesauce is a good alternative.
Katie says
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?
Madhuram says
Yes Katie. Measure to measure substitute of yogurt or unsweetened applesauce. Yes you can use ganache too.
Natalie says
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.
Madhuram says
Thanks Natalie.
Hang Nguyen says
I'm excited to try this! How would I modify this recipe to make cupcakes?
Madhuram says
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.
Margaret Delk says
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 13x9 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.
Madhuram says
Thank you very much for the detailed feedback Margaret. I'm glad that it turned out well and you all like it.
Shuchita says
can we use anything else instead of 1/2 Cup Silken Tofu Pureed...
if yes then what? and it will be same?
Madhuram says
Unsweetened applesauce will work.
Nilu says
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 🙂 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 🙂
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
Madhuram says
Thank you very much Nilu for your detailed feedback. You made my day. 😀 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.
Nina says
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.
Madhuram says
Thank you very much for the compliment Nina.
Gina Riegelman says
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!
Madhuram says
Thank you very much Gina. I haven't doubled this recipe but pretty sure that it should work. All the best.
Veronica says
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!
jacqueline says
It was easy to make I don't like coffee but I made it still did not even taste the coffee great cake
Madhuram says
Yes, you won't be able to taste the coffee. Thanks for giving it a try.
Gaurav Sharma says
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
isaac says
do i have to use tofu? If not what can i substitute? thanks
Madhuram says
You can try it with applesauce, but the texture might differ.
neeta says
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..
Madhuram says
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?