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.
Jump to:
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.
renu says
I baked this cake and can't tell you what a great feedback I got from my family, I got tons of compliments. Thank you Thank you and Thank you1
Madhuram says
You're welcome Renu.
Vijaya says
Hi Madhuram,
Having had issues while making this cake the first time, I had to come back an post that I was successful 2nd time around. After all, 118 people (117 people + you) cant be wrong, correct? I was very happy with the cake. The only thing was that I left my cupcakes to bake for too long and so they were crusty at the top, but the cake and the taste was just out of the world. I added a strawberry filling and decorated it with some fondant flowers that I made. I cant have enough of it!!!
Your recipe rocks! 🙂
Vijaya
Vijaya, thank you very much for trying the recipe once again and for the feedback. Your idea of strawberry filling sounds great.
Bonnie W. says
I've served this cake at my son's birthday parties for the last two years. He is egg allergic and is so happy to have such a delicious cake. It is loved by everyone and I am always asked for your recipe. This year, for my daughter's 1st birthday I am going to try cupcakes with the recipe. Even though she has no egg allergies it is still my first choice in cakes. I don't even consider making a chocolate cake with eggs anymore! A huge thanks for sharing this recipe!
Thank you so much for your comment Bonnie. You made my day. I wish I had stuck to the same old recipe for my son's bday last week. I tried another tofu chocolate cake and I was not satisfied at all.
anupama says
thank you so much madhu, this was my first cake baking and it has really come out nice, i skipped the tofu and did not add it, since i was in a hurry to try the recipe,thanx once again....
anupama says
hello, i want to try this cake today, just a question can i use firm tofu pureed instead of silken tofu..
Anupama, I'm pretty sure that firm tofu will not be right for this recipe. It has to be at least soft tofu if not silken.
Naisha says
I tried this cake yesterday. It came out very nice, soft and moist. Yum!
Later, i realized that while scaling down the recipe i added double amount of tofu by mistake. Still the cake was well-baked and wonderful. Lucky me 😉
Its really fun and exciting to bake eggless. Thanks you!!
That's interesting to know Naisha. Thanks for trying the recipe.
Rupa says
Hi Vijaya and Madhu
I made this cake and it came out excellent.
- Rupa
Thanks Rupa.
Vijaya says
Hi Madhuram,
I tried this cake yesterday and it didnt come out as well yesterday. For one, it was too soft. So when I filled it and iced it, it just broke (I took it to my Wilton decorating class yesterday). The layers came apart and the cake broke into pieces). Two, it was very sticky. I used the recipe as is (exact ingredients and measurements, to the extent of buying Nasoya brand silken tofu). I greased the pan, removed it after toothpick test, cooled it on wirerack.... everything. Any thoughts?
Vijaya
Sorry to hear about your cake mishap Vijaya. From what you have written I guess that the cake was not cooked/baked through completely. Alongwith the toothpick test, you may also want to check if the cake starts pulling apart from the sides of the cake tin. Again you should not wait too long because it will get burnt quickly. Sometimes cooling it in the pan for a long time also renders for excess moisture and hence stickiness. Only after attending the Wilton's classes I came to know about the cool method of lining the cake tins with parchment paper and how easy it is to remove the cake from the tin just after 10-15 minutes. Until then I used to leave the cake tin on the wire rack for like an hour and some of the cakes would start secreting water in the bottom due to condensation.
Janhavi Sharma says
I love you!!!!
thank you thank you thank you thank you sooo much, for sharing this wonderful recipe.
I baked my first cake last night, and it was wow!
I did not do the icing, as i did not get the icing mixture. but still decorated it. surprised dad, on his b'day...!!
I am just feeling so yay!!! thank you 🙂
here's a picture of what my cake looked like.
http://img576.imageshack.us/i/image0104.jpg/
Oh! Thanks Janhavi. You made my day.
Megan Harris says
😛 Used this recipe for my daughters first birthday cake. So far it came out great and it tastes great also, I am not even going to tell anyone that it is not your everyday cake. I already make a gluten free, dairy free cake for my older daughter (4), then a few weeks ago when I gave my almost 1 year old some eggs she got a rash around her mouth. I didn't think anymore about it except don't feed her anymore eggs. I waited till almost one as was recommended for babies with exzema. I was getting everything ready for her 1st bday party, and it clicked what in the world am I going to do for her cake? This recipe saved me. I did alter it because my 4 year old wants to eat it also so I replaced flour with pamelas gluten free baking mix, amd milk with almond milk. I haven't iced it yet but I am not worried about that part. I bought an organic icing from a specialty store to save time.
You made it gluten free too? That's great Megan.
Rupa L says
Hey Madhu, the chocolate cake came out beautifully. Tasted excellent. Thanks for sharing the recipe.
- Rupa
You're welcome Rupa.
Di says
Wow and Wow. I have a ladies fashion store & often have customer functions. It's always a mission to cater for vegans. Well I tried ur recipe. I replaced oil with Stock baking margarine to give the cake a more rich taste. It came out fantastic. I'm not one who is a kitchen person but I'm impressed with myself for making and deco the cake perfectly.
I'd like to put the pics of the cake I made on ur site so let me know if I can mail u my pics. I deco the cake as the South African flag and a soccer field. Oh I used cup cakes and made it into a cup cake cake.
I'm looking forward to my event this evening:-) 😛
I would love to put the pictures here Di. Do send it to admin(at)egglesscooking(dot)com.
riya says
hello madhu..
First Tanks for the very nice eggless chocolate cake recipee.My family liked it very much.i took wheat flour insted of maida..but its too gud.love this.
its soft n tasty
just wanna ask.....
if i want to take 1 cup flour then what about the remaining ingredients
pls give a all measure again for 1 cup flour..
thanks in advance
Thanks for trying the recipe Riya. Not all baking recipes work out well when doubled or halved. But I tried halving this recipe and it worked out fine. Check it here, I made some other changes too. http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
Aanchal says
Hi
At first i was very impressed by the idea of tofu as an egg replacer and was quite excited to try it.After baking though the flavor of the cake was very nice ,it was not spongy in the centre.the centre of the cake had fallen flat in the centre. would u=you be able to tell me where i might have gone wrong.
Regards
Aanchal
Sudden burst(s) of cold air while the cake is baking will make the cake to fall flat in the center. Did you open the oven door quite frequently to check for doneness? Even banging the oven door (closing it with a bang) will alter the texture of the cake.
Rupa L says
hey Madhuram, i ddint know you had already replied to my query and so posted it again. Sorry about that and ignore my last email. THANKS SO MUCH
Rupa L says
Hi Madhuram,
My girl wants pink frosting on a white cake
Can i modify your recipe by omitting the Cocoa Powder and make this as a white cake and with ready made pink frosting Do you think it will work ?
THANKS
- Rupa
Z Jaffar says
🙄
Hi Madhu
Thanks for the beautiful recipe. I have given your recipe to my friends and they all love it.
As for your ingredients, when I am icing the cake, I will reduce the sugar content otherwise I will leave it as it is.
As vegetarians, we always find difficulty in baking eggless cake. However, I am sure you have brought happiness to many.
Warm regards
Jaffar
You're welcome Jaffar.strong>
Aashima says
hey madhu...love the recipe...wanted to know that can i substitute eggs with tofu in all the cake recipes..i have a baking book but all the cakes are with eggs and i do not bake with eggs...
thanks
Aashima
Aashima, please check the following link, where I have written about various egg substitutes. http://www.egglesscooking.com/egg-replacements/
Rupa L says
Hi Madhu,
My daughter doesn't like chocolate cakes.
She wants everything white color...can i use this same recipe ingredients for baking a white cake but just omitting the cocoa & coffee items.
Or do u know of any tried & tested egg less white cake recipe ? Its her birthday next month.
Thank you.
- Rupa
Rupa, I wouldn't suggest replacing the coca powder with all purpose flour because it is 3/4th of a cup which I think is huge. I'm not sure how it would taste. Instead why don't you try one of the two white cake recipes I have in the blog. Check the eggless cakes page.
http://www.egglesscooking.com/eggless-baking-recipes/eggless-cake-recipes/