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.
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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.
SIMONA says
Do you add water to the silken tof while blending it?
Madhuram says
Not necessary but a teaspoon or two should be fine too.
Brenda McCann says
Thanks for this recipe, my daughter is turning 4 in a few weeks and she has an egg allergy but is insisting on a birthday cake. I have bought the supermarket mixture for character buns and have used silken tofu but have never known how much tofu per egg to use, so thanks again for this information.
Madhuram says
You're very welcome Brenda.
Anonymous says
I think you can use condensed milk instead too... Saw in a YouTube video for Eggless cakes.
Madhuram says
Hmm..probably. But will have to adjust the quantity of sugar in the recipe.
Swetha says
Hi Madhuram, I don't have tofu or applesauce or yogurt . What is the other alternative?
Madhuram says
I can't think of anything else Swetha. Sorry.
Charu Suryavanshi says
I think you can use Arrowroot Powder
Madhuram says
I haven't tried it so far. I'm thinking it will be better in cookies than cakes.
Sarah says
What happens if I skip the muffins cups and use all the batter in two 8-inch pans?
Madhuram says
I have baked it in two 8 inches pans only Sarah.
Aditi Mukherjee says
Hi!
I tried this recipe but the cake did not turn out soft or spongy. It was very, very dense. Almost like a mousse cake! Where could I have gone wrong? I used all the ingredients as mentioned, in the same proportion.
Thanks,
Aditi
Madhuram says
It's almost 8 years since I have baked this cake. All I remember is, it was very soft and moist. All the other reviews say the same too.
Millybird says
I decorate cakes as a hobby and had to make one for a child who cannot have dairy or eggs. This turned out wonderful as far as flavor. I used 2 cups silk very vanilla soymilk instead of milk and coffee. I also used plain soft tofu not silken. The only silken I could find was firm and that's no good. I used a 12 by 18 pan cuz I have to carve a bone shape out of it. I made the recipe twice amd poored each into the pan instead of just doubling it. Not sure if that really matters. It has a decent amount of hight to it. Hopefully it will cut easily without crumbling. It's cooling now so we will see.
Madhuram says
That's awesome!
laksooria REddy says
Hi I would really love to try this recipe . however what can I subsititute the tofu with if not applesauce?
Thank you
Laksooria
Madhuram says
Applesacue and yogurt will work but not as good as tofu.
demy says
Sorry sometimes the Ipad corrects wrong. It was the shape of a half round ball. After the first 40 minutes I was opening all the time the oven. Maybe is that. Thank you so much!!!
Madhuram says
Aah...that must be it.
Angie Pather says
Hi Demy you could have had too much raising agent which rose in the oven and sunk upon cooling or your dry ingredients to fat ratio could have been incorrect. Too little flour. Good luck
Racks says
Can u tell me instead of silky tofu,, what can I use?
Madhuram says
Unsweetened applesauce is a good option.
Demy says
I made the PERFECT eggless chocolate cake.i was SO happy it was 10cm and more tall.i made it in a shape of half ballot was so so perfect.it was cooked as it should,I took it out of the oven,I left it IN the ball to cool down,after 5 minutes I went to see the cake....it went to the half of the high that I left it.why????i left a fine cake 10 cm tall and I found it 5 . I was so devastated
Madhuram says
I didn't get it Demy. What was the shape you baked it? Cakes sink when there is a sudden change in the temperature, like if you opened the oven a few times to check how the cake was coming up. Also over mixing of the batter can make the cake to sink.
ruchipriya samantaray says
can i omit the coffee portion? and if i use egg instead of tofu how many eggs i should use?
Madhuram says
Yes you can omit the coffee. 2 eggs instead of tofu.
saroj says
Can I replace tofu with something else in India applesauce is too costly hence the question.
Madhuram says
You can make applesauce at home. http://www.egglesscooking.com/homemade-applesauce-recipe/
Chitra says
Can I substitute vanilla extract with something else? I don't have that at home.
Madhuram says
You may omit it Chitra.
Chitra says
First time I going to try your recipe with silken tofu. Is there a substitute for vanilla extract? Can I use Vanilla essence instead?
nandini says
Hey, this looks yummy. I have to try it. I follow ur blog and found some amazing eggless recipes,
though I still have to try them. Thanks for this wonderful blog.
Madhuram says
You're welcome Nandini.
preeti says
is there a replacement of tofu.
Madhuram says
You can use equal quantity of unsweetened applesauce.
Yamunaa sethu narayanan says
Hi madhu, is it possible to bake in just a single 9 inch cake pan with the same amount of ingredients or better to halve it?
Madhuram says
You have to halve it Yamunaa.
Priyanka Agrawal says
Hello ma'am, is there any substitute for the chocolate icing mix??
Madhuram says
If you can find vanilla icing mix you can use it or any other store bought icing if you don't want to make it at home.