Go Back
The Boat Shed Kitchen

Eggless Chocolate Cake

This eggless chocolate cake is rich, moist, and full of deep cocoa flavor. Silken tofu and hot coffee make the crumb extra tender, while a creamy chocolate frosting ties it all together. Perfect for birthdays, celebrations, or anytime you’re craving a decadent chocolate dessert without eggs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cool & Frosting Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 10
Calories: 410
Ingredients Method Notes

Ingredients
  

Cake:
  • 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
  • 1 cup vegetable oil canola works well
  • 1 cup hot coffee 1¼ teaspoons instant coffee dissolved in hot water
  • 1 cup milk 2% recommended
  • ½ cup silken tofu pureed
  • 1 teaspoon vanilla extract
Frosting:
  • 1 packet Dr Oetker’s organic chocolate icing mix
  • ¼ cup hot milk or water
  • ⅓ cup soft butter room temperature
  • ¼ teaspoon vanilla extract
  • A pinch baking soda

Method
 

  1. Preheat oven to 325°F (160°C). Grease and flour two 9-inch pans with cocoa powder.
  2. Sift flour, salt, baking powder, baking soda, cocoa, and sugar into a bowl.
  3. Add oil, hot coffee, milk, pureed tofu, and vanilla. Beat until smooth.
  4. Pour batter evenly into pans. Bake 25–30 minutes until a toothpick comes out clean.
  5. Cool cakes completely on a wire rack.
  6. For frosting: Beat icing mix, butter, hot milk, vanilla, and baking soda until creamy.
  7. Place one cake layer upside down, frost, then add second layer. Frost top and sides.
  8. 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.