Eggless Chocolate Cake
Eggless Chocolate Cake
This is a great recipe of delicious dessert, moist and eggless cake to satisfy your chocolate cravings and sweet tooth. Adults and kids alike will be delighted with this yummy cake. A cake that is like a sweet snack in every bite and is kids favorite for having chocolate in it.
Ingredients
- 1-1/2 cup all purpose flour (plain flour, maida)
- 2 tablespoons corn starch, or arrowroot
- 1/4 cup coco powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup silky tofu ( soft tofu will also work)
- 1/2 cup unsalted butter at room temperature
- 1 cup sugar
- 1 tablespoon vanilla essence
- 1 tablespoon vinegar, I am using rice vinegar
- Approx. 1/3 cup milk
For Chocolate Ganache
- 1/2 cup chocolate chips, semi-sweet
- 1/3 cup heavy cream
- 1 teaspoon vanilla essence
Instructions
For Ganache
- Place chocolate in a bowl and add the vanilla essence. Bring the heavy cream to boil and turn off the heat. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As ganache cool it will become thick.
For Cake
- Preheat the oven at 350 degree F
- Grease 8x8 inches cake pan. Set aside.
- All the dry ingredients except sugar, sift together flour, corn starch, coco powder, baking soda, baking powder, and salt, three times to make sure all the ingredients are well mixed. Set aside.
- With the electric mixer on low speed mix the butter, sugar, vinegar and vanilla until it is smooth this should take about two minutes. Add the tofu to butter mixture and mix on low speed for about two minutes. This will have a curdle kind of texture.
- Slowly add the dry mix, mix with spatula all the ingredients should be mixed well. Add milk as needed, batter should be of thick consistency but pourable.
- Pour the mixture into a greased baking pan evenly. Place the pan on middle oven rack and bake it for 35 minutes or until knife inserted in centre comes out clean.
- Allow cake to cool for about 15 minutes in pan and then run a butter knife around the edges of cake. Place a wire cooling rack over top of pan. Use both hands to hold the rack in place while flipping the cake over onto the rack. Set the rack down and gently tap on the bottom of pan until the cake is released. Cool completely before slicing the cake.
- Pour the ganache over the cake or individual cake pieces.
Tried this recipe?Let us know how it was!
19 Responses
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I have been following your recipes for a long time and everyone in the family loves it.
Hi Manjulaji,
Can I put batter of this chocolate cake on batter of your vanilla cake and bake it? Actually I want vanilla from bottom side and chocolate from upper side.
Sumedha, try and let me know the results.
Hi Manjulaji,
It turnout very good. Thanks.
Maam instead of tofu can we add milk?
Sana, try yogurt.
hi madam, your recipes were helpful and happy to follow you.Can you please suggest me how to cook cake in pressure cooker.
Gayathri, I have never used pressure cooker for baking
Mam how can I get chocolate for ganache??Can I use normal cadbury chocolate??
Mam..Please suggest substitute for tofu..can I use paneer…
Poornima, try yogurt
My first chocolate cake came out exotic and excellent both in taste and texture. . My son liked it very much.
Durga, it is always good to hear that
Is there any other substitute for tofu? As it is not easily available where I live..
Yes I to would not like tofu but I thought let me try I out this time and I bought tofu and I felt it was very good here.. It was apt for this recipe and I literally loved it. So Miss Amna, just you too give a try once. The recipe is classic!!!
Looks yummy.thanks for the eggless version.pls tell me the measurements in gms.1 cup is 130gms, the one I ‘ve.is it the same?
Thx a lot.
Hi manjula aunty!
Where have our used tofu?
hey i want to know there is any subsitute to tofu
i dont like its flovour
There are many recipes without tofu, check my recipe for Eggless pineapple cake