Madhuram's Eggless Cooking

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Home » Recipes » Eggless Cakes/Cupcakes

Eggless Pound Cake Using Silken Tofu

Modified: Oct 17, 2024 by Madhuram · 61 Comments.

4.93 from 13 votes
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Eggless Pound Cake Using Silken Tofu

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.

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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.

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Recipe

Eggless Pound Cake

Madhuram
A very easy recipe to bake an eggless pound cake using silken tofu as an egg substitute. 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.
4.93 from 13 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Cooling Time 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Cakes
Cuisine American
Servings 10 Cake Slices or ONE 9x5 Inch Loaf
Calories 274 kcal
Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

  • 1 And ¾ Cups All-Purpose Flour
  • ¾ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • ¾ Cup Butter (At Room Temperature, 1 And ½ Sticks)
  • ¾ Cup Sugar
  • 3 Tablespoons Milk
  • ¾ Cup Silken Tofu (Pureed, ¼ Cup For Each Egg Replaced)
  • 1 And ½ Teaspoons Vanilla Extract

Instructions

  • Preheat the oven to 350F/180C for 15 minutes. Grease and flour and 9x5 inch loaf pan.
  • Sift together flour, baking powder and salt in a bowl. Set aside.
  • Cream together the butter and sugar using a hand mixer about 1 minute on medium speed.
  • Add the milk (I used 2%) and vanilla and beat well.
  • 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.
  • Slowly add the flour, about ½ 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.
  • Spread the batter in the prepared loaf pan. The batter has a semi solid consistency, so it takes some time to spread it evenly.
  • 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.
  • Let the cake rest at least for 10 minutes before inverting it onto a cooling rack.
  • Transfer it to a cooling rack and it has to cool completely before you can slice it.
  • I left mine on a cooling rack for more than 3 hours.

My Notes

  • 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.
  • 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.
  • Even though the pound cake came out well, my vote is for the Eggless Chocolate Cake and Eggless Brownies.

Taste & Texture

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.

Nutrition

Calories: 274kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 203mg | Potassium: 67mg | Fiber: 1g | Sugar: 16g | Vitamin A: 433IU | Vitamin D: 0.1µg | Calcium: 36mg | Iron: 1mg
Did You Make This?Please leave a comment on the blog or share a photo on Instagram.
Eggless Pound Cake using Silken Tofu

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Comments

    4.93 from 13 votes

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  1. Usha says

    October 03, 2008 at 10:50 am

    Oh these look just perfect 🙂

    Reply
  2. Bhawana says

    October 03, 2008 at 9:10 am

    wow looking very delicious. added to my favourites. will try soon. today I am making urs choc cookies. will let u know how they will come out 🙂 give me an hour 🙂

    Reply
  3. Purnima says

    October 03, 2008 at 12:13 am

    Hi Madhuram,
    Love ur eggless recipes..I shall try this cake with Soy Milk, its thick as puree. Well here is what I came across for egg replacement from Kurma Das blog..if u hv read it, pls ignore ...else its a good source of info. I have to try wt the 2nd option yet.
    *********************************************************
    To replace 1 egg:

    2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.

    or

    2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth. or

    1T ground flax seeds + 3T warm water, beaten together until smooth.
    The above info frm link here -
    http://www.iskcon.net.au/kurma/2005/07/27#a383
    ************************************************************
    Thank you very much Purnima for the detailed info. I have tried only flax seed powder method and not the other 2. Will try it out soon.

    Reply
  4. raaji says

    October 02, 2008 at 10:50 pm

    I 've always wished to make pound cake .......yours cameout just beautifully and spongy.......will blindly follow your!!!!

    Reply
  5. Uma says

    October 02, 2008 at 10:23 pm

    Awesome recipe! I love pound cake. Eggless is even better. Thanks for the yummy recipe Madhu! 🙂

    Reply
  6. Sonu says

    October 02, 2008 at 8:53 pm

    Thank you very much for detailed info. Will follow as per you said.
    Have a nice weekend!
    Cheers,
    Sonu:)

    Reply
  7. Divya says

    October 02, 2008 at 8:49 pm

    Perfect Pound cake Madhu..looks very tempting!!

    Reply
  8. sandhiya says

    October 02, 2008 at 7:09 pm

    OMG Madhuram i really need a bite of it,its tempting,and delicious

    Reply
  9. Sonu says

    October 02, 2008 at 5:33 pm

    Hi Madhuram,
    First time come across to ur blog via 365daysveg. I found your blog and recipes very interesting. Nice recipe for Pound Cake. But Can I ask you something...? how do we get pureed silken tofu...? I have seen firm Silken tofu...but don't know abt pureed tofu. Please help me here. I would love to try it.
    Thanks Madhu.
    Sonu:)

    Welcome Sonu and thank you very much. For pureed tofu, simply remove the silken tofu from the pack, blend it until smooth in a food processor or blender. Measure 1/4 cup (in the liquid measurement mug) for each egg to be replaced. I would suggest trying either the eggless chocolate cake or eggless brownies first, if you want to use silken tofu.

    Reply
  10. vanamala says

    October 02, 2008 at 5:04 pm

    wonderful idea using tofu in the cake ...i like this recipe

    Reply
  11. Bharti says

    October 02, 2008 at 1:01 pm

    That looks wonderfully moist!c

    Reply
  12. DivyA Vikram says

    October 02, 2008 at 10:59 am

    Pound cake looks moist n soft Madhu..

    Reply
  13. Cilantro says

    October 02, 2008 at 10:58 am

    Thanks once again for the eggles cake, I was a little skeptical about not using eggs for cakes. While reading about all of your eggless baking I realised it was worth the try and went on to try your recipes.I will try this one too. I love the pound cakes and have made them with eggs though.

    Reply
  14. Priti says

    October 02, 2008 at 9:40 am

    Wow cake looking yummy...wonderful try dear...

    Reply
  15. sangeeth says

    October 02, 2008 at 9:29 am

    Tofu rokz! hello if u take a break i'll cry 🙁 c'mon you inspire me to bake madhu ...

    Aaww! thank you!

    Reply
  16. Cham says

    October 02, 2008 at 9:26 am

    Want right away ur pound cake 😥 Excellent one 😉

    Reply
  17. Divya says

    October 02, 2008 at 7:47 am

    That looks pretty good. Taking a break from baking??? Now that may not be a good idea after seeing the pound cake 😉

    Reply
  18. Sukanya Ramkumar says

    October 02, 2008 at 7:22 am

    Hi...
    Pound cake look so good. Turned out perfect for u. So dense and moist. YUM! 😛 U r doing great with eggless baking...

    Reply
  19. Anjali J. says

    October 02, 2008 at 6:33 am

    pound cake looks delicious Mads.. keep up the good work.

    Reply
  20. mahima says

    October 02, 2008 at 4:19 am

    Oh i ve been wanting to try this cakes since agessss...
    thanks a lot dear for the recipe m sure to try it soon 🙂

    Reply
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Madhuram's Eggless Cooking

Hi, I'm Madhuram!

Founder and Creator of Eggless Cooking, sharing my passion for eggless baking since 2008. Alongside my husband, who handles the tech and photography, we’ve created a trusted space for delicious egg-free and vegetarian recipes that anyone can enjoy.

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