Eggless Chocolate Cake

 

A basic eggless chocolate cake recipe from scratch a delicious, luscious chocolate cake. Whether you're looking for a delicious and delectable chocolate cake recipe without eggs, go no further.

 

CAKE INGREDIENTS

 

2 cups All-Purpose Flour

1 Teaspoon Salt

1 Teaspoon Baking Powder

2 Teaspoons Baking Soda

3/4 Cup Unsweetened Cocoa Powder

2 Cups Granulated Sugar

1 cup Vegetable Oil

1 Cup Hot Coffee

1 Cup Of Hot Water

1 Cup Milk

1/2 Cup Tofu Pureed

1 Teaspoon Vanilla Extract

 

FROSTING INGREDIENTS

 

1 Packet Organic Chocolate Icing Mix

1/4 Cup Hot Milk

1/3 Cup Soft Butter At Room Temperature

1/4 Teaspoon Vanilla Extract

A Pinch Baking Soda

 

PREPARE THE CAKE: Preheat the oven to 325°F for 15 minutes.

2 9-inch cake pans, greased and floured.

In a large mixing bowl, sift together the flour, salt, baking powder, baking soda, cocoa, and sugar.

Create a well. Pour in the canola oil. Then comes the hot coffee concoction.

 

Pour in the milk.

Toss in the pureed tofu.

And a few teaspoons of vanilla extract.

 

Beat for 2-3 minutes on medium speed using an electric mixer.

Pour the mixture into two 9-inch cake pans equally.

 

Cook for 25 to 30 minutes, or when a wooden toothpick inserted into the middle comes out clean. Then put one pan on the middle shelf and another on the bottom shelf set the timer for 25 minutes. 

 

Allow the cakes to cool completely in the pans before extracting them from the pans.  transfer the cake to a wire rack after 20 minutes.

When icing, allow the cake to cool fully on a wire rack.

 

Frosting

Mix in the melted butter, boiling milk, vanilla extract, and baking soda. 

Using a hand mixer at medium-high speed, mix the mixture. If necessary, add a few drops of water/milk.

 

On top of the bottom layer, spread roughly 1/2 cup to 3/4 cup frosting. Spread it carefully with an offset metal spatula or plastic spatula, not with harsh strokes.

Then, cut the domed side up, arrange the second layer on top of the first.

Next, ice the sides of the cake with another 1/2 cup icing.

Finish by icing the top of the second layer.