Eggless Pound Cake Using Silken Tofu


(from 1 review)
61
Eggless Pound Cake

For the past few days (2 weeks to be exact) my baking experiments are not giving me favorable results. I really don’t know what happened! So I’m thinking of taking a “baking break”. But before that a recipe for eggless pound cake. The original recipe is from “Baking for Dummies” by Emily Nolan. The only change I made was substituting silken tofu for the eggs. The cake came out soft and tasty but was very buttery/heavy. Just one piece is enough to keep you full for the next couple of hours.

Eggless Pound Cake Recipe

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Prep TimeCook TimeMakes
20 Mins1 Hr + Cooling 3 Hrs.One 9×5 Inch Loaf
AuthorCategoryMethod
CakesBaking
Eggless Pound Cake Using Silken Tofu
2.0 from 1 reviews
A very easy recipe to bake an eggless pound cake using silken tofu as an egg substitute.
Ingredients:
  • 1 And 3/4 Cups All Purpose Flour
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 3/4 Cup Butter At Room Temperature (1 And 1/2 Sticks)
  • 3/4 Cup Sugar
  • 3 Tablespoons Milk
  • 3/4 Cup Silken Tofu Pureed (1/4 Cup For Each Egg Replaced)
  • 1 And 1/2 Teaspoons Vanilla Extract
Procedure:
  1. Preheat the oven to 350F/180C for 15 minutes. Grease and flour and 9×5 inch loaf pan.
  2. Sift together flour, baking powder and salt in a bowl. Set aside.
  3. Cream together the butter and sugar using a hand mixer about 1 minute on medium speed.
  4. Add the milk (I used 2%) and vanilla and beat well.
  5. Add the tofu in 3 portions and mix well. Don’t beat it, just mix it with a wooden spoon. In spite of not beating the tofu, once added to the creamed butter mixture it had a curdled texture. Don’t worry.
  6. Slowly add the flour, about 1/2 cup at a time, mixing well with the mixer on low speed until just blended. Once the flour is added to the tofu mixture you don’t see any curdled tofu. The batter looks very normal and smooth.
  7. Spread the batter in the prepared loaf pan. The batter has a semi solid consistency, so it takes some time to spread it evenly.
  8. Bake for 60 minutes. When I did the toothpick test to check the doneness, mine came out clean exactly at 55 minutes. But once I cut it after cooling I found out that the center portion of the pound cake had not cooked completely.
  9. Eggless Pound Cake

  10. Let the cake rest at least for 10 minutes before inverting it onto a cooling rack.
  11. Transfer it to a cooling rack and it has to cool completely before you can slice it.
  12. I left mine on a cooling rack for more than 3 hours.
Taste:
  1. We couldn’t taste or smell the tofu at all. The cake had the perfect amount of sweetness with a hint of vanilla flavor on the background.
My Notes:
  1. When the loaf comes out of the oven, it has a nice dome shape on the top, but as it cools the cake becomes flat.
  2. Don’t refrigerate the slices. Since it has a ton of butter, the cake sort of solidifies and you are not going to like the taste/texture.
  3. Even though the pound cake came out well, my vote is for the Eggless Chocolate Cake and Eggless Brownies.
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This is yet another entry for my event Egg Replacements – Silken Tofu..


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61 COMMENTS

  1. Please let me know if we Can use paneer instead of silken tofu for d above cake together with curd while baking cakes

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