Eggless Pound Cake Using Silken Tofu

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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

Prep TimeCook TimeMakes
20 Mins1 Hr + Cooling 3 Hrs.One 9x5 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 9x5 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. Vaishali

    You just amaze me, Madhuram. How wonderful does that cake look? Gorgeous.

    Thank you very much Vaishali.

  2. Rashmi

    this looks so yummy and poist, just like old fashioned pound cake

  3. kamala

    Madhu, U r rocking with your innovative recipes…I am no way near you..Just repeating whatever amma does..I too thought of making pound cake with tofu..thanks for ur tips..

  4. Hetal

    Pound cake looks very delicious..Have something for u in my blog,check it out!!

  5. Neerja

    hey wow this cake looks yummy..will try out soon.. 😀

  6. Usha

    Oh these look just perfect 🙂

  7. Bhawana

    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 🙂

  8. Purnima

    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.

  9. raaji

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

  10. Uma

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

  11. Sonu

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

  12. Divya

    Perfect Pound cake Madhu..looks very tempting!!

  13. sandhiya

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

  14. Sonu

    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.

  15. vanamala

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

  16. Bharti

    That looks wonderfully moist!c

  17. DivyA Vikram

    Pound cake looks moist n soft Madhu..

  18. Cilantro

    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.

  19. Priti

    Wow cake looking yummy…wonderful try dear…

  20. sangeeth

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

    Aaww! thank you!

  21. Cham

    Want right away ur pound cake 😥 Excellent one 😉

  22. Divya

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

  23. Sukanya Ramkumar

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

  24. Anjali J.

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

  25. mahima

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