There’s something magical about a rich chocolate cake that doesn’t need eggs.
This eggless chocolate cake is moist, fluffy, and full of deep cocoa flavor, with a silky frosting that makes it irresistible.
It’s simple enough for beginners, yet impressive enough for celebrations.
Why You’ll Love This Recipe
This cake has an intense chocolate flavor balanced with just the right sweetness.
It’s light, fluffy, and completely egg-free, making it perfect for anyone with dietary restrictions.
The silken tofu keeps the cake moist without altering the taste.
The frosting is creamy, smooth, and easy to spread.
What You’ll Need (Ingredient Highlights)
Silken tofu replaces eggs, adding moisture and structure.
Hot coffee enhances the depth of the cocoa flavor.
Vegetable oil keeps the cake tender and soft.
Cocoa powder provides the rich chocolate base.
A simple chocolate icing mix ensures an easy, foolproof frosting.
Pro Tips Before You Start
Make sure the coffee is hot when adding to the batter—it brings out the chocolate flavor.
Grease pans with cocoa powder instead of flour for a smooth chocolate finish.
Allow the cakes to cool completely before frosting to avoid melting.
Use a serrated knife to level the cake layers for even stacking.
Add a pinch of baking soda to the frosting to prevent cracking.
How to Make Eggless Chocolate Cake
Step 1 – Prepare the pans
Preheat oven to 325°F (160°C).
Grease and flour two 9-inch cake pans, using cocoa powder for dusting.
Step 2 – Mix the dry ingredients
Sift flour, salt, baking powder, baking soda, cocoa, and sugar into a large mixing bowl.
Step 3 – Combine the wet ingredients
Add oil, hot coffee, milk, pureed silken tofu, and vanilla into the dry mixture.
Beat with an electric mixer until smooth.
Step 4 – Bake the cakes
Divide the batter evenly between the pans.
Bake 25–30 minutes, until a toothpick comes out clean.
Step 5 – Cool completely
Let cakes cool in the pans, then transfer to a wire rack until fully cooled.
Step 6 – Prepare the frosting
Whisk together the icing mix, soft butter, hot milk, vanilla, and a pinch of baking soda.
Beat until smooth and creamy.
Step 7 – Frost the cake
Place one cake layer upside down on a serving plate.
Spread frosting on top, then stack the second layer. Frost the sides and top evenly.
Step 8 – Decorate
Finish with sprinkles, candies, or your favorite toppings.
What to Serve Them With
Pair with a scoop of vanilla ice cream for an indulgent dessert.
Serve with fresh berries for a refreshing contrast.
Enjoy with a cup of hot coffee or milk.
Variations / Substitutions
Swap silken tofu for unsweetened applesauce as an egg replacer.
Use almond or oat milk for a dairy-free version.
Add chocolate chips for extra richness.
Top with whipped cream or fruit glaze instead of frosting.
Storage & Leftovers
Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days in an airtight container.
Freeze unfrosted cake layers for up to 2 months.
FAQs
Can I make this cake ahead of time?
Yes, bake the layers a day early and frost before serving.
Can I make this cake vegan?
Yes, simply replace milk with plant-based milk and use vegan butter for frosting.
Why use coffee in the batter?
It deepens the chocolate flavor without leaving a coffee taste.
Can I bake this as cupcakes?
Absolutely, just adjust the baking time to 15–18 minutes.
What can I substitute for silken tofu?
Unsweetened applesauce or mashed banana can work as egg substitutes.
How do I prevent dry cake?
Do not overbake, and always let the cake cool completely before frosting.
Can I double the recipe?
Yes, but bake in larger pans or multiple batches for even cooking.
Final Thoughts
This eggless chocolate cake is proof that you don’t need eggs for a moist, flavorful, and decadent dessert.
It’s perfect for birthdays, family gatherings, or simply when the chocolate craving strikes.
Eggless Chocolate Cake
Ingredients
Method
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch pans with cocoa powder.
- Sift flour, salt, baking powder, baking soda, cocoa, and sugar into a bowl.
- Add oil, hot coffee, milk, pureed tofu, and vanilla. Beat until smooth.
- Pour batter evenly into pans. Bake 25–30 minutes until a toothpick comes out clean.
- Cool cakes completely on a wire rack.
- For frosting: Beat icing mix, butter, hot milk, vanilla, and baking soda until creamy.
- Place one cake layer upside down, frost, then add second layer. Frost top and sides.
- See full steps with tips & photos → https://theboatshedcafe.com/eggless-chocolate-cake/
Notes
- Silken tofu is the secret to a fluffy, egg-free texture—don’t skip it!
- Hot coffee enhances chocolate flavor but won’t make the cake taste like coffee.
- You can substitute plant-based milk and butter to make the cake fully vegan.
- This cake freezes well—wrap slices tightly and store for up to 2 months.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.