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.
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.
Sharanjit says
Hi, I am a silent reader and always bookmark recipes to try some day. I tried eggless chocolate cake yesterday and it was amazing everyone liked it. Thank you so much. I am so happy after so many years since my mom became vegetarian she could enjoy cake. I am going to try many more recipes now.
Sharanjit
Sharanjit, thank you very much for trying the recipe and for your wonderful feedback.
veena says
hi,
i would like to know if chocolate chips are added will it affect the cake. if it can be added should it be melted and added? i would like to try for my daughter's bday.
Hi Veena, you can add choc. chips to the batter to bake a chocolate chip chocolate cake. Do not melt it because it is going to change the texture of the cake. There is one thing though you have to watch out for. When you test for the doneness of the cake you may have inserted the toothpick in the melted choc. chip so the toothpick will come out with melted chocolate and chances are there that you might think that the cake is not done and you will be induced to bake it for a couple of minutes more which will affect the texture of the cake. So test it in a couple of places to be sure.
Charu says
Hi Madhu,
Thanks for this awesome recipe. I baked the cake today with a few alterations... used only whole wheat flour and reduced the sugar and oil (like you suggested). The cake came out super moist and perfect! Thanks again 🙂
That's great Charu. Whole wheat flour gives a nice texture and flavor to chocolate cakes.
Krsna says
Hi Madhu,
thank you for this recpe. i substituted the tofu with yogurt and used half cup honey to subsitute some of the sugar and also used 1 cup wholemeal flour and 1 cup plain flour (to make it healthy).
The cake turned out great. I realy liked the texture.
Those are some wonderful substitutions Krsna. Thanks for trying it.
Serena says
OK, i know, my question might sound stupid/weird...
I love the consistency of this cake, i mean, as i imagine it from the photos there's just a problem: i can't get any kind of tofu, so i wonder if there's something else i can replace it with, i don't know, like philadelphia/any kind of cream cheese? please let me know asap
thank you 😉
Serena
No problem Serena. I have tried the same recipe substituting plain yogurt for the tofu and it works fine too. I have halved the original recipe, used some whole wheat flour, yogurt instead of tofu, applesauce for some of the oil and with all these variations the cake turned out very good. Check it below:
http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
Anjana Sivaraman says
Thanks a lot for your words of encouragement and suggestions. I will definately try it out and let you know.
Anjana Sivaraman says
Hello Madhu,
First thanks for these wonderful recipes. I had a question about this recipe, unfortunately when I tried this recipe the center of the cake was still sticky/doughy and it wasnt getting cooked despite the fact that I let it there for a good 20 minutes more. I used a loaf tin to bake the cake, I was wondering that if that could explain it. Or is there any other possibilities that you could think of based on your experience. Also the cake collapsed on itself when I removed it after 25 mins to check!
Request your expert advise/opinion.
Thanks again
Regards
Anjana
You're welcome Anjana and thank you for your kind words of appreciation. There are 2 things here, 1) baking in a loaf tin; this usually takes more time than baking it in a round cake pan, at least considering the batter for this cake. If you think of it, the round cake pan has a wider base, the thickness of the batter will also be less so it will take less time to bake. My guess is it will approximately take at least 35-40 minutes if you are using just half the batter in a loaf pan and at least 60 minutes if you are using the entire recipe. So maybe the cake was not baked fully when you removed it from the oven and that's why it was sticky. 2) While a cake/bread is baking, opening the oven in the middle of the process, lets cool air in and will collapse the cake. That's why it is advised to check after the minimum amount of time mentioned in the recipe. But sort of understand why you checked around 25 minutes. Since I have mentioned 25-30 minutes for the round cake pan you would have checked for doneness after 25 minutes I guess. Because it is a loaf pan it would take more time to bake, so when you opened the oven the cold air from outside has affected the cake. I'm also guessing that you would have not let it cool down completely. Usually quick breads are to be cut the next day to ensure easy slicing and better taste.
The next time you bake this cake, line the pan with parchment paper and then spray non stick cooking spray over it. This ensures that the cake comes out of the pan without any mess. I'm doing this for all my cakes now and can't believe how easy it is to remove the cake from the pan.
SS says
Yum..this looks gr8!! I have my DD's 1st Bday coming up in 20 days I will try this out...thank you so much for the recipe...
Also I have tried your banana ice cream and the eggless chocolate cake...totally enjoyed them...thanks again 🙂
You're welcome SS. I'm glad that you tried those recipes and wish the tofu chocolate cake also comes out well. Birthday wishes to your daughter.
Yachna says
🙂 wow~! Lovely indeed, I'll surely try it! Thanks!
Anuradha says
Hi
Iam in chennai, can you help me where to get the ingridients and can you suggest a oven and also please tell me where i can get it. Thanks a lot, please keep writing.
sheetal says
hi Madhu
thanks for hte tasty cake.but i have 1 thing to ask.
This time i tried the cake the cake didnt come out frm the cupholder.why was such any idea?
Sheetal, grease and flour generously. That's what I can think of. Try greasing it with shortening the next time or line it with parchment paper. I'm following the latter these days after taking the cake decorating course.
Sanjana says
This looks so gorgeous, I will definely give it a go! Thank you for your amazing eggless recipes!
Thanks Sanjana.
Roopa Santosh says
I love this recipe...have used it many times. I agree that sometimes it is challenging to get it out of the pan. It has happened to me. Once I almost cut it in half, pulled it out of the pan and stuck it together before frosting...since it is very moist, it kinda sticks together.!!????!! I wonder if it has anything to do with the outside temp..because the time it did not come out of the pan was when I made it for New Year's eve..was really cold. It has done well in warmer climates. Hope this helps!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks Roopa. Also cooling it in the refrigerator overnight will help.
gaytihiry chandran says
Hi Madhu,
As i mentioned earlier, i did try this cake last weekend. It taste great...even better the next day. My husband love it. But my only concern is, after baking as recommended timing, i found the cake break in the middle. Why could this be?
Heather says
I have made this cake as previously mentioned. I was wondering if you ever used this recipe to make cupcakes with it?
I haven't tried cupcakes with it Heather, but I'm sure it will turn out good. The baking time may differ.
priya says
Dear madhuram,
Baked this cake today and the taste is wonderful.Thanks for the clear instructions.I used firm tofu purred it with a few tbs of milk.Did not have the courage to try the frosting.Thanks a ton!!
You're welcome Priya. It's good to know that firm tofu too works. Actually the frosting is so easy to make than baking the cake itself. Do try it the next time.
MIN says
Hi
I just wanted to say that this recipe was cool if you want an even better one try http://allrecipes.com/Recipe/Eggless-Chocolate-Cake-II/Detail.aspx it is excellent when i made the cake it tasted DELICIOUS
And i love my cake!! =)
Min
sheetal says
hi..Madhu
How are you doing?I have a small conern.I tried this cake today
and to my surprise the cake didnt come out of the baking tray.When
i tried to cut the edges and take out still it dint come and crumbled
This is my 5th time trying the cake and have never seen suh annoying
results.Do you have any idea what can it be?I am really sad today
bye
sheetal says
hi..
i tried this cake many time and everytime it comes well.but
to my surprise today i tried the cake and the cake cooked well but it didnt come out if the tray at all.i tried with cleaning the edges with knief and hen tried to
take the cake out it came half and the down portion didn't.
Do u have any idea what could be the problem
Aastha says
hi. I love this recipe, but is there something else i can use besides tofu as the egg substitute? I live in delhi, and i cant find silken tofu here...
You can use equal measure of curd instead. I have done it here.