My son turned 3 yesterday. For his birthday, I wanted to bake an eggless chocolate cake with frosting and all. Earlier, I baked an eggless carrot cake and also a chocolate cake without eggs, using soy milk.
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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 came out very well. I wish I had saved the recipe.
I wanted to bake a layered chocolate cake because he loves it and was going through various resources to find a good chocolate cake recipe without eggs.
I bought the EnerG egg replacer from the grocery store earlier this month. I thought I would buy a ready-made cake mix from the store, 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 many books/sites that tofu is a good egg substitute in baked goods. I also had silken tofu sitting in the refrigerator and decided to use it to make the cake.
Some of the chocolate cake recipes I was looking for had a minimum of 3 eggs. Then I found a recipe that required only 2 eggs in my "Baking for Dummies" book.
I proceeded with that recipe and used pureed tofu instead of eggs. The rule is adding ¼ 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, let it cool off until Sunday afternoon, and then frosted it. I was more anxious than my son to taste the cake.
We also talked 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.
Why this recipe works?
This eggless chocolate cake is a dream come true for chocolate lovers. It’s moist, rich, and has an incredibly tender crumb that melts in your mouth. The deep chocolate flavor is perfectly balanced, making it hard to believe there are no eggs involved! This cake is sure to satisfy your sweet tooth with its decadent taste and flawless texture.
What makes it work so well? The secret lies in silken tofu. It’s an excellent egg substitute, providing the moisture and binding needed for a dense, fudgy texture. Silken tofu is neutral in taste, allowing the rich cocoa to take center stage while ensuring the cake stays soft and tender.
Vegetable oil further boosts the moisture, ensuring that the cake stays soft, even days after baking. Unlike butter, oil keeps the cake rich and melt-in-your-mouth without drying out.
Baking soda and baking powder are key for giving the cake its perfect rise and airy texture. Together, they ensure that the cake rises evenly and stays light, even without eggs.
For an extra depth of flavor, high-quality cocoa powder is a must. Paired with hot coffee, the chocolate flavor intensifies, making every bite more indulgent without overpowering sweetness.
Best of all, this recipe is wonderfully simple. You only need a bowl and a whisk—no fancy equipment required. Minimal cleanup, maximum results!
This recipe has been a no-fail favorite since I first baked it in 2008, and countless readers have enjoyed it ever since. If you're looking for the best eggless chocolate cake, give this one a try—you won’t be disappointed!
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
- 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
Cake Preparation
Here are the step-by-step instructions on making 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 decoction.
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
Here are the step-by-step instructions on making the frosting from scratch and the cake decorations.
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.
Readers Feedback
Giovanna says: ⭐⭐⭐⭐⭐
This recipe is amazing. I have been using this recipe for the last 7+ years for all my friends cakes/cupcakes. Her son has a ton of allergies including eggs, nuts, & soy. I replace the tofu with plain unsweetened apple sauce and use oat milk instead of regular milk and use canola oil. For icing I use just a basic buttercream icing recipe replacing the butter with the earth balance soy free butter. They absolutely love this cake when I make it. I make all of their birthday cakes and such since he has never had a reaction after making it the first time. (I did so much research on products i could use with out causing allergen risks)
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.
AmaiMwana says: ⭐⭐⭐⭐⭐
Hello Madhuram, I have been using this recipe of your for more than5 years now, as I posted a comment on here 8n 2017. It is my go to recipe and the only cake my son wants even @ 19. Having an egg allergy I have tried different recipes but he has flat out told me the only cake he wants is your recipe. Whenever I am asked for a chocolate cake recipe, I share yours. Thank you once again. Absolutely love it.
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.
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. 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.
If you tried this Eggless Chocolate Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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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 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 the flour, salt, baking powder, baking soda, cocoa, and sugar into a large mixing bowl. Make a well.
- Add the canola oil. Then add 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 few 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 I 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 on the middle shelf and then another on the bottom shelf 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 the even baking of both 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, so I tried to transfer the cake to a wire rack after 20 minutes, which was a little messy. So I left the other cake in the pan for quite some time. Maybe after an hour, I touched the bottom of that pan and found that it had cooled completely, so I 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 on the kitchen counter and covered it with a bamboo basket. You could also refrigerate the cake to cool it off.
Frosting Procedure:
- 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:
- This was my first experience frosting an eggless chocolate cake, so I followed the steps in the book.
- 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.
- 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.
Decorating the Eggless Chocolate Cake:
- As you all know, the options are endless. Being the rookie 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 in the grocery store in the baking aisle to write birthday messages and draw some flowers.
nayana says
Hi Madhuram,
I am in the U.S.Actually i tried it out with silken tofu and the cake is really really great.I never tried tofu in baking that's why asked u.
Thanks a lot for this wonderful receipe.
That was quick Nayana. Thanks for trying the recipe and for the feedback.
nayana says
Hi Madhuram,
I saw your eggless chocalate cake reciepe.Can i make this cake without using tofu or do i need to add something else in place of tofu?
You could use unsweetened applesauce. If you are in the US you get it in the stores. You could also make it at home (see my reply to Priya's comment). She tried it too and has left a comment that the cake came out well.
Shailly says
Hi Madhuram,
I tried your recipe...Its just awesome...my husband couldn't believe that it was made of tofu. The cake came out very well.
Thanks so much for this amazing recipe!!!
-Shailly
Shailly thank you very much for the feedback. Did you halve the measurements?
Priya says
Hi Madhuram,
I made the cake using applesauce.(I prepared the applesauce as per your suggestion).
The cake came out soft and it also tasted great.
Thanks a lot for such a wonderful recipe.
Priya.
You're welcome Priya. Sorry Priya in your previous comment I misread that you used silken tofu.
Priya says
Hi Madhuram,
I baked the chocolate cake substituting silken tofu with applesauce as per your recommendation.The cake came out soft and it was tasting great.Thanks a lot for this wonderful cake recipe.
Will start trying your other recipes soon.
Thanks.
Priya.
I'm glad that the cake came out well. I'm sorry about not replying to your previous comment, checked it just now. Use 1/4 cup applesauce for every egg to be replaced, so 1/2 cup for this recipe.
Priya says
Hi Madhuram,
Thanks a lot for your prompt reply.
Will surely try with applesauce and let you know the results.
BTW, how much apple sauce should I use for this chocolate cake recipe?
Do let me know.
Thanks.
Priya.
Shailly says
Hi Madhu,
Your cake gives so much of an aethetic feeling 😀 .Can't help myself from baking it.Planning of giving it a try over the weekend. I have a few questions..FIrstly, will it make any difference if i reduce the ingredient measurements by half? Secondly, can i use Vitamin D milk instead of 2% milk?
Will really appreciate if you can answer my queries!
Thanks,
Shailly thank you very much. I'm guessing here that halving the ingredients should not be a problem. I think you can get one layer. Regarding milk, you can use any type, even soy milk. That doesn't alter the result.
Aparna says
After spending days gazing at your chocolate cake during lunch breaks I am finally going to try this one tomorrow. We are strict vegetarians too and your recipe is a blessing, especially since Im pregnant now, crave moist cakes and have no other way to satiate my cravings here in UK except cooking at home. Congratulations, it is indeed an achievement !!
Thanks Aparna. I strongly recommend to cool the cakes in the pan completely before transferring it to a wire rack, or else it might break because its very moist.
Priya says
Hi Madhuram,
I have been reading your blog regularly for quiet sometime.Like you I am also a strict vegetarian and had an opinion that baking at home without eggs would not yield good results.But after I started reading your blog, I have developed great interest for eggless baking and started baking too..Though you are the inspiration for my baking venture, I have not tried your recipes yet(though I want to) mainly because of some ingredients that I have not heard of. You might have guessed right that I stay in India and have not come across some of the ingredients that you get easily in US..But this chocolate cake is so tempting that I want to bake it anyhow. So I have some doubts that I request you to clarify.The ingredient that I have heard of but don't know whethere I will get here in India is silken tofu..I thought silken tofu is something like paneer..How can we puree it? Even if I get silken tofu here, I don't understand how to puree it.Can you throw some light on it..
In one of the comments you have written that flax seed meal can be used as a substitute for silken tofu.I don't have any idea what a flax seed meal is..Can you provide me tamil/hindi translation for it so that I can see if I can get here..
Othere than silken tofu, flax seed meal, commercial egg substitue, is there any other substitute for egg that I can use in this recipe?
Would really appreciate if you can answer my queries.
Thanks.
Priya.
Priya, thank you very much for your detailed feedback. Tofu is made from soy milk like paneer which is made from cow's milk. Tofu comes in different textures like, Extra firm, firm, soft, silken etc. Extra firm tofu can be used in dishes to substitute paneer. For example you can make tofu paratha, tofu butter masala, tofu tikka etc (check out my baked tofu recipe). Silken tofu has the texture similar to that of curd. It's used in puddings, smoothies, as egg replacement etc (also check out my mango tofu pudding). Pureeing the tofu means simply blending it in a mixie into a smooth paste without any lumps. I'm sure that it's available in Mumbai, but not sure about other cities. I hear that Amma Nana store in Chennai sells most of the western kitchen ingredients. Maybe you can try it there if you are from Chennai.
Flax seed is "alli virai" in Tamil. I also came to know about that recently only. So I'm not sure if that's available too. I think your best bet is trying a "naatu marundhu kadai".
Applesauce can be used instead of tofu in this recipe. Unsweetened applesauce is readily available here, but don't worry you can very well prepare it at home itself. Peel and cut the apples into small cubes after removing the seeds. Add little water and cook the apple. This can be done in a microwave oven also. Once it is cooked thoroughly, cool it and blend it in a mixie to form a smooth puree. This one also should not have any lumps. Use 1/4 cup of this homemade apple sauce to replace each egg. So to substitute 2 eggs use 1/2 cup of this puree. Also add additional 1/4 teaspoon of baking soda for each to be replaced. Even though I have not tried this eggless chocolate cake recipe with applesauce, I'm sure it would work because I have tried it in other baking recipes.
For that matter you could use any pureed fruit, even mashed bananas if you like the banana/chocolate combination. Soak dates in hot water, grind that and use it. The advantage of tofu is, since it's bland, the chocolate cake will taste like chocolate cake without any other flavors. Actually curd/yogurt can also be used as an egg substitute, but I have not done it so far, so I cannot vouch for that. I have seen eggless baking recipes with yogurt though.
sonali says
Hi,
The cake looks so inviting.....I have one question...can I use paneer instead of tofu?maybe a readymade one or homemade paneer..Pls let me know as I my husband is a vegan and I would like to prepare this cake for him.
Sonali, since paneer is not vegan you cannot use it anyhow, unless you are talking about making tofu at home from soymilk. I'm pretty sure you can get silken tofu in most of the supermarkets these days. Or try it in the Asian/chinese grocery store.
Ranjani says
Hi Madhu, the cake looks great! My daughter has been asking me to bake a chocolate cake and she would be thrilled when i bake this. I am planning to bake it for her 4th B'day which falls on the 25th. This blog is really great for someone like me who is on the constant lookout for eggless recipes. Thank you very much. BTW, have you tried using earth balance? It is healthier than using butter in recipes that call for butter.
Thanks Ranjani. Birthday wishes to your daughter. I do use Earth Balance now and then. I also use Smart Balance, which is also better than butter.
Sonal says
Hi it looks grt, i am not too much into cooking or baking ,but will love to try this one can u suggest whr can i get theingredients ?
Sonal if you are from US, I'm sure that all the ingredients listed are available in any chain of supermarkets. You must be looking in the baking aisle and natural/organic aisle for the tofu. You can also find tofu in Asian grocery stores.
Patty says
Vegetarian Times Magazine has a chocolate ganache recipe.
Here is the link for the recipe:
http://www.vegetariantimes.com/recipes/7125?section=
Thanks Patty. Checked it out and it's very simple. Will try it during these holidays.
rachita says
hi madhu,
tried this recipe yesterday ...it came out very moist and delicious just like your picture. Thanks a lot for it. You are a great inspiration. Cannot wait to try out your other recipes.
Thank you very much for your feedback, Rachita.
Roopa Santosh says
Hello,
the cake was a big hit, I made it for my Mother in law's birthday..she enjoyed it and so did everyone else...thanks a lot for the recipe. I just wanted to ask you if there was a way to make it a little less moist..it is too moist and so became a bit sticky...also it did not fall out of the baking dish even after greasing and flouring the pan and letting it cool overnight..any tips?
Hi Roopa, thanks for the feedback. Even one of the layers was sticky when I baked. So I kept the other one longer before removing it from the pan. But you say that you left it cool overnight, hmm! I guess cooling it in a refrigerator would be helpful. That way you won't feel that it's very moist and the cake will also come out without sticking to the pan. Also try flouring the pan really well with cocoa powder. You can also try reducing the liquids in the recipe by 10-15%. Maybe sometime soon I will try all these tips and let you know how it turns out.
Rajshri says
Hi Madhuram
the cake came out very well - it is the best eggless one I have made. Thanks
Thanks for the feedback. I really appreciate it.
sheetal epari says
hi,
madhuram.
YES YOU are right when you name it."i can't believe its eggless chocolate cake".It is really amezing taste,soft,wet.Thanks a lot for the efforts.My husband loved it and my friends too.
Can i ask you a Question?(1)What else an we use instead of Tofu to get the same cake.(2)Can we use Atta instead of Maida in this.I use Atta while doing Banana eggless cake it comes out good though.
Thanks for your feedback Sheetal. I think flax seed meal and commercial egg replacers like EnerG will also give good results. I have baked brownies using flax seed meal and they tated great. Regarding atta, maybe you can replace 1/2 the quantity with whole wheat flour instead of the entrie 2 cups. Or else you could also use whole wheat pastry flour. Both these are just my suggestions and I'm not sure how they would taste, because I have not tried it. Whole wheat flour works for banana cake though, I have also tried it.
sheetal epari says
Thank you very much.Yes it is a help for me.thnaks again
sheetal epari says
hi,
i am sheetal.i liked your receipe of eggless healthy cake.i have my annivesary coming so really want to try before hand.I have a question.You have asked to use unsweetened cocoa powder,but i have the chocolate chips from Harsheys.Its in the closet ,don't want to waste it.can i use it here.but how?Pls help me. Reply me as fast as early.
Hi Sheetal, chocolate chips and cocoa powder cannot be used interchangeably, at least in this recipe. You need to have cocoa powder to bake this cake. But there are 2 other ways you can use the chocolate chips you have, (1) Mix it with the flour, cocoa and other dry ingredients itself, so you will have a delicious chocolate chips chocolate cake or (2) If you google "Chocolate chip frosting" a lot of recipes show up to prepare frosting using chocolate chips. So instead of following my method of frosting the cake, you can use the chocolate chips to prepare the frosting and frost the cake. Hope I was helpful. Happy Anniversary!
PG says
what a lovely cake! Now I can bake one with silken tofu without any worries!