This eggless chocolate cake is soft, rich, and perfectly chocolatey with a tender crumb and creamy chocolate frosting. Made with silken tofu instead of eggs, it's a dependable recipe that's perfect for birthdays, celebrations, or whenever you're craving a homemade chocolate cake.
I first shared this eggless chocolate cake recipe in 2008 after baking it for my son's third birthday. It was my very first layered birthday cake without eggs and my first time using silken tofu as an egg substitute in baking.
Jump to:
I had no idea what to expect and remember hoping it would turn out well enough for his birthday celebration. The moment we cut into the cake, I knew I had found a keeper. It was soft, rich, and full of chocolate flavor, with no hint of tofu.
I'm keeping the original photos from that birthday because they remind me where my eggless baking journey began. Over the years, this recipe has been baked and enjoyed by many readers, and it continues to be one of my favorite eggless cake recipes. I hope you enjoy it as much as we have.
Why You'll Love this recipe?
Soft, rich, and full of chocolate flavor: Every slice has a tender crumb that melts in your mouth.
Made without eggs: Silken tofu creates a moist, tender cake without leaving any tofu taste.
Easy to make: You only need a bowl, a whisk, and a few simple pantry ingredients.
Loved by readers for years: I first shared this recipe in 2008, and it continues to be one of the most popular chocolate cake recipes on the blog.
What Readers are Saying?
Christine Renwick says: ⭐⭐⭐⭐⭐
This I started making when my friends daughter (who had an egg allergy), never had had a birthday cake. It was such a success. It has been my only chocolate cake recipe used ever since. My daughter (22) asked me to make this for her birthday next week. I could not find the recipe anywhere. You can imagine my delight in finding it again online after all this time.
I do find the cake a little fragile but letting it cool completely in fridge overnight and using slightly softer frosting does the trick.
Thankyou Madhuram for my go to chocolate cake recipe that I have used for the last 11 years.
Kathleen says: ⭐⭐⭐⭐⭐
Change the title to BEST CHOCOLATE CAKE RECIPE PERIOD
I tried this recipe because one of the kids in my son's class has an egg allergy. Thank you little Vincent. For years I have been proud of my chocolate cake. I would make it the night before so it would be super moist. Not necessary with this recipe. I was never satisfied with my cupcakes though. They were never moist enough. THESE CUPCAKES WERE AMAZING!!!!!
I used store brand firm tofu. I'm trading my Hershey's Perfect Chocolate Cake Recipe for this one. Sorry Hershey's, but you've been outdone.
Ingredients and Substitutions
You'll need just a handful of simple ingredients to make this eggless chocolate cake. I've included a few notes about the key ingredients and helpful substitutions below. You'll find the complete ingredient list with exact measurements in the recipe card at the bottom of this post.
- Silken tofu: Pureed silken tofu replaces the eggs in this recipe and gives the cake a soft, tender crumb without leaving any tofu flavor. Blend it until completely smooth before adding it to the batter. I used Nasoya Silken Tofu.
- Unsweetened cocoa powder: Use a good quality unsweetened cocoa powder for the richest chocolate flavor.
- Hot coffee: Coffee deepens the chocolate flavor without making the cake taste like coffee. If you prefer, replace it with an equal amount of hot water.
- Vegetable oil: I used canola oil, but any neutral flavored vegetable oil, such as sunflower or avocado oil, will work.
- Milk: I used 2% milk. Any dairy milk works well. You can also use an unsweetened plant based milk.
Frosting
The original birthday cake was frosted with a boxed chocolate frosting mix prepared with butter and milk, just as I made it back in 2008.
If you prefer a homemade frosting, you can use any chocolate frosting you like. I have used chocolate buttercream, chocolate ganache, and chocolate cream cheese frosting for other cakes on the blog. You'll find the frosting ingredients and instructions in those recipes.
Step-by-Step Instructions
Here is the step-by-step instructions to make this simple and delicious egg-free chocolate cake from scratch:
1. Sift the flour, salt, baking powder, baking soda in a large bowl.
2. Add Cocoa Powder.
3. Add Sugar to the mix.
4. After mixing them, make a well.
5. Add Canola oil into the well.
6. Add the hot coffee.
7. Add milk to the mix.
8. Add the pureed tofu. (Remove the silken tofu from the packet using a spoon, add it to the blender, and puree it to a creamy mixture)
9. Add a few drops of Vanilla Essence.
10. With an electric mixer, beat at medium speed for 2-3 minutes.
11. Sprinkle cocoa powder onto the cake pan.
12. Pour the batter evenly into both 9-inch cake pans.
13. Bake this cake for 25 to 30 minutes until a wooden toothpick inserted into the center of the cake comes out clean.
14. Let the cakes cool completely before removing them from the pans.
15. The cake should cool completely on the wire rack before frosting.
Frosting Recipe
Check out the step-by-step instructions to make the frosting from a boxed frosting mix.
Sift the mix. Add the melted butter, hot milk, vanilla, and baking soda. (I read in the same book that adding a pinch of baking soda to icings prevents hardening and cracking, so icing stays moist)
Beat the mix using a hand mixer at medium-high speed. Add a few drops of water/milk if required.
Frosting the Cake
First, I placed the bottom layer upside down so the rounded side (top of the cake would be on the serving plate). If you have a dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.
Spread about ½ cup to ¾ cup of frosting on top of the bottom layer. Don't use hard strokes; spread it gently using an offset metal spatula or plastic spatula.
Complete the frosting of bottom layer on all sides.
Place the second layer on the first, cut, or domed side up. Frost the sides of the cake first with another ½ cup of frosting. Finally, frost the top of the second layer.
Cake Decoration
The options are endless. Because my son loves M&M's, I used them to line the cake.
I also used the ready-made Cake Mate decorating pens in the grocery store in the baking aisle to write birthday messages and draw some flowers.
Recipe FAQs
I first baked and blogged about this eggless chocolate cake in 2008. It’s been 16 years now, and over the years, I’ve received so many questions from readers. This FAQ section is a result of carefully curated reviews and feedback, providing an exhaustive list of questions to ensure your baking experience is as smooth as possible. Please feel free to leave a comment if you have any other questions, and I will try to answer to the best of my knowledge.
You can use cake flour if you’d like a lighter texture, but you may need to increase the amount slightly since cake flour is lighter than all-purpose. For self-rising flour, it's not recommended unless you adjust the other leavening agents in the recipe (baking soda and baking powder), as self-rising flour already contains leavening.
Yes, you can easily make this cake vegan! The only dairy ingredient in the cake is 1 cup of milk, which can be replaced with any non-dairy milk of your choice, such as almond, soy, or oat milk. For the frosting, simply swap the butter with a vegan butter alternative and double-check that your frosting mix doesn’t contain any dairy ingredients. You can also explore some of the vegan frosting recipes I’ve shared for a fully vegan cake!
Yes, you can! Simply substitute the regular flour with an all-purpose gluten-free baking mix, which works measure for measure. Although I haven’t tested it specifically with this cake recipe, I’ve had great success using gluten-free mixes in muffin and cookie recipes. To be sure, you could halve the recipe and bake a single-layer cake as a test. This way, you can see how it turns out and adjust as needed before baking the full recipe.
Yes, you can make this cake soy-free by using a different egg substitute in place of silken tofu. While I haven’t personally tried other substitutes in this recipe, many reviewers have had success using unsweetened applesauce. One reader even mentioned that they skipped the tofu entirely, and the cake still turned out great! Another option could be to use an equal measure of yogurt, which should also work well.
I’ve only tested this recipe with granulated white sugar, but brown sugar should work just as well, adding a slightly richer flavor. I haven’t experimented with artificial sweeteners, but if you’re using a liquid sweetener like maple syrup, you’ll need to adjust the amount of other liquids in the recipe to maintain the right consistency. Start by reducing the liquid ingredients slightly to balance it out.
Yes, you can! The coffee isn't mandatory. Simply replace it with a cup of water. Coffee is typically used to enhance the chocolate flavor, but I haven’t done a side-by-side comparison to see how much of a difference it makes. Either way, your cake will still turn out delicious!
Yes, you can! Feel free to add up to a cup of chocolate chips, nuts, or other mix-ins to the batter. There’s no need to adjust the measurements for the other ingredients—just stir them in and bake as usual for a delicious twist!
Yes, of course! Line a muffin tin with paper liners and lightly grease them with non-stick cooking spray. Spoon about ⅓ cup of batter into each liner and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Enjoy your eggless chocolate cupcakes!
No worries! You can use any other frosting mix of your choice or frosting from a can. Alternatively, you can try one of the homemade frosting recipes from the blog for a delicious, from-scratch option.
Yes, this cake tastes great even without frosting! You can simply dust it with powdered sugar or top it with fresh fruits like berries for a lighter option. A slice of this cake with some whipped topping and fresh fruits also makes for a delicious, simple dessert. The rich chocolate flavor and moist texture stand on their own, making it perfect as a snack or quick treat.
You can bake this cake a day or two in advance. Once cooled, wrap it tightly in plastic wrap to keep it fresh. If you're planning to frost it later, store the unfrosted cake layers at room temperature for up to two days. For longer storage, refrigerate for up to 5 days or freeze it for up to 3 months—just be sure to thaw it completely before frosting or serving. While I haven’t personally frozen this cake, this is the general procedure for freezing cakes.
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Recipe
Eggless Chocolate Cake
Ingredients
Cake Ingredients:
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 2 Teaspoons Baking Soda
- ¾ Cup Unsweetened Cocoa Powder
- 2 Cups Granulated Sugar (See My Notes)
- 1 Cup Vegetable Oil (I Used Canola Oil)
- 1 Cup Hot Coffee (I Mixed 1.25 Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
- 1 Cup Milk (I Used 2% Milk)
- ½ Cup Silken Tofu Pureed (I Used Nasoya Brand Silken Tofu)
- 1 Teaspoon Vanilla Extract
Frosting Ingredients:
- 1 Packet Dr Oetker's Organic Chocolate Icing Mix
- ¼ Cup Hot Milk/Hot Water (Heat It In The Microwave Oven For 15 Seconds)
- ⅓ Cup Soft Butter At Room Temperature (Which Is 5 Tablespoons + 1 Teaspoon)
- ¼ Teaspoon Vanilla Extract
- A Pinch Baking Soda
Instructions
Cake Preparation:
- Preheat the oven to 325F (160C) for 15 minutes.
- Grease two 9 inch round cake pans and dust them lightly with cocoa powder or flour.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Make a well in the center and add the oil, hot coffee, milk, pureed silken tofu, and vanilla. Beat with an electric mixer on medium speed for 2 to 3 minutes, or until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. If baking both pans on different oven racks, switch their positions halfway through baking for more even browning.
- Let the cakes cool in the pans until completely cool before carefully turning them out onto a wire rack.
- Frost the cooled cake with the prepared frosting and decorate as desired.
Frosting Procedure:
- Sift the chocolate frosting mix into a mixing bowl.
- Add the melted butter, hot milk, vanilla, and baking soda.
- Beat with an electric mixer until smooth and creamy. Add milk, one teaspoon at a time, if needed to reach a spreadable consistency.
Assemble the cake:
- If the cake layers have domed tops, level them with a serrated knife.
- Place one cake layer upside down on a serving plate or cake stand.
- Spread about ½ to ¾ cup of frosting evenly over the top using an offset spatula or butter knife.
- Place the second cake layer on top, cut side down.
- Spread a thin layer of frosting over the sides of the cake, then frost the top. Add more frosting as needed until the cake is evenly covered.
- Slice and serve, or decorate as desired.
Decorating the Cake:
- I decorated the cake with M&M's and ready made decorating icing pens to write a birthday message and add a few simple flowers. Feel free to decorate the cake any way you like for the occasion.
My Notes
- Puree the silken tofu until completely smooth before adding it to the batter.
- The batter will be thinner than a typical cake batter. This is normal.
- Let the cake layers cool completely before removing them from the pans and frosting them.
- If baking two cake pans on different oven racks, switch their positions halfway through baking for even baking.
- The original recipe uses a boxed chocolate frosting mix. Feel free to use your favorite homemade chocolate frosting instead.
- I added a pinch of baking soda to the frosting to help keep it soft and reduce cracking. This step is optional.
Vidhya says
Hi,
I am planning to make this cake for my son's birthday. Can I omit the coffee that is required as part of the ingredients? what substitute can I use instead?
Thanks
Madhuram says
Coffee is not a must Vidhya. Usually coffee is paired with chocolate to enhance the chocolate's flavor. You can simply add plain water instead or some more milk.
meenakshi says
Hello...I was looking mix that you used for the cake. Safeway and walmart do not carry that brand. Do let me know where you bought it from..
meenakshi says
I meant the icing mix..
Madhuram says
I got in the local grocery store called Giant. It was not in the usual baking section but in the Organic/natural products aisle.
Rupa says
Hi Madhu
I have made this cake b4 and it fantastic
I made it today...taste wise its awesome, but the cake collapsed once i tokk it out of the oven after 30 mins. Y did that happen.
Now i am worried how i am going to frost it since if it level it too much cake wud get wasted. Its actually for a bday and i am making a black forest cake out of it.
Any suggestions so that the cake doesnt look slanted
thanks
- Rupa
Adelina says
am entertaining this weekend, need something without eggs and your cake looks perfect!
Subhashini says
Madhu
Thx for the nice receipe.I tried this during christmas time
and it did not turn out well.The texture /flavour everything
was fine.But I ended up having bitter chemical taste that spoiled entire cake.
I exactly followed the above measurements.Also every time when I bake cakes(using microwave)
and am getting a peak on top.once it is cooled am seeing a hollow in the middle.
so i could not make any decorations on top of it.
Any idea how i can fix this ?Thx in advance.
nadira says
it looks very yummy. 🙂
Shivani says
hi..can tofu be changed wid paneer or dahi
Madhuram says
Shivani, you can substitute tofu in this recipe with curd. I have tried it and you can find that recipe here:http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
vrinder singh says
Hi
Thanks for your excellent recipe its really good!
I have made it twice and both times people love it.
I do have a few problems and I would be ever so grateful if you could help me.
I live in the UK and the measurements here are completely different. 1 cup has all kinds of different measurements for sugar, flour etc. Can you convert all your ingredients to grams and ml?
Also my cake sometimes comes out almost jelly like inside, as i using too much tofu? I use 4 fluid oz.
Look forward to hearing from you.
Madhuram says
Thank you very much for trying the recipe Vrinder. I have heard about this issue of cup measurements in UK and many people tell that it doesn't affect the end product if you still use the US recipe in UK measurements because the difference is quite negligible. So follow the same principle when it comes to tofu also. Blend the tofu smooth in a mixer, measure 1/4 cup for each egg to be replaced.
Jennifer says
Hi! I just wanted to tell you I had a birthday party for my daughter
and one of the guests was allergic to eggs. I made cupcakes from this
recipe and they were incredible. This is nothing short of revolutionary.
Why use eggs when tofu is so much better? Everyone wanted the recipe
and they're still talking about it.
Madhuram says
You made my day Jennifer. I especially feel very happy when somebody who usually bakes with eggs tries the egg free version and says that it turned out great.
Rupa says
Hi Madhuram
I have made this cake b4 and it heaven !!
But i want to halve the recipe since i want to make only 12 cupcakess
What would be the proportion of all the ingredients ???
Should i halve all the ingredients or some need to be left same irrespective of the qty of the cake. Pls advise.
Thanks !
Madhuram says
I have halved the measurement, made some other substitutions as well and baked one 8 inch cake. You can find the recipe here: http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
prabh says
its marvelous .............i luv it
can we make vanilla cake wid tofu
Madhuram says
Thanks Prabh. I haven't tried it myself, so I'm unable to comment.
geetha says
hi,
i tried yr recipe,this eggless choclate came out well.but i tried
little bit different,because my nearest saintsburys doesnt
have tofu.so i bought alpro soy milk original ,i boiled and curdled
using 1 squeesed lemon.i used 11/2 cup instead of 1 cup milkand 1/2 cup tofu
it was very nice.
thank u for yr wonderful recipes.can u pls try eggless trimasu
italian deseert.and pls post it.
geetha.s
reshmi says
Hi, i would like to know whether i can substitute silken tofu in ur receipe with any other item. I live in India and i have never seen this item in stores. Or is it just that it is also known by any other name.
Madhuram says
Reshmi, I'm pretty sure that tofu is available in all metro cities. I know a lot of food bloggers from India and they use it in their recipes. I think Mori-Nu brand is available in India and hear that its pricey though. You can try 1/4 cup of yogurt for each egg to be replaced in this recipe. I have tried it as well and check out the recipe here: http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
Vera says
Can I eliminate the tofu? If yes, must it be substituted with something else?
BTW, I got addicited to this site. 🙂
Madhuram says
Thanks vera. You could use plain yogurt instead. I have done it and it comes out great.
Vera says
Thank u! I will try it these days and let u know! I am so excited about trying all of them. 🙂
Vera says
I tried this one few days ago and everyone loved it! Thx!!!
Madhuram says
Thanks for trying it Vera.
Gyaani says
Hey, thnx a lot for the lovely recipe, i wanted to ask you though that if i wanted 2 just make a single story cake, what would the quantity of each ingredient be then.
Thanking you in advance.
Madhuram says
Just halve the measurements. I have done that in the following recipe: http://www.egglesscooking.com/2009/03/23/eggless-chocolate-cake-yogurt/
eugene says
Hello
C an i subtitute canola oil with something else? please answer my question subtitute for oil.
thank you
Madhuram says
You could use melted butter or vegetable oil. Applesauce can be used as well but the cake will be slightly dense.
Naz says
Hi Madhuram, please could you suggest a subsitute for the Dr Oetker's Organic Chocolate Cake Mix,because i cant get hold of it.... 🙁
Madhuram says
It's not the cake mix I have used Naz, but icing mix. If you don't get it, you could use any other brand. I chose it because its organic.
Hetty says
Hello,
I'm about to try out your recipe for my daughter's birthday cake and i was wondering why we have coffee to the mix. Is there a substitute for it? Thanks for your reply.
Madhuram says
Hi Hetty, you can very well omit the coffee. It is just added to increase the flavor of cocoa. So you will be adding just 1 cup of plain hot water.
janhavi says
hey sunny
go ahead with the normal tea cup, but make sure to use the same cup throughout.
fill it up completely with the flour, press down and level it and then add
have fun cooking!! wish you good luck! 🙂
Madhuram says
Thanks Janhavi, I too answered it just now.
Sunny says
Hi!
I want to try this cake, but I am abit nervous about measuring in cups as Uk cup size differs to US cups.
Could you please let me know if the cup is a just a normal teacup? Also when you measure the flour do you just lightly fill the cup or press it down as this can make a huge difference to the cake.
Thanks 🙂
Madhuram says
Hi Sunny, I googled on this subject matter and found that 1 US cup is about 2 teaspoons lesser than 1 UK cup, so it should'nt make any difference if you use the recipe but use UK cups instead. Or if you want to be more precise follow the recipe but reduce 2 teaspoons. While measuring flour you need not press it down. Fluff the container in which you are storing the flour with a fork before measuring and the scoop it out with the cup and tap it lightly and use a butter knife to level it off. Only while measuring brown sugar you will have to press it completely.