Eggs are a common ingredient in chocolate cake recipes. Converting a traditional chocolate cake recipe into a vegan or egg-free variation is never easy. Eggs are a common ingredient in baked goods, but several alternatives to eggs can be used instead. Silken tofu, flaxseed powder, pureed fruits (mashed bananas, applesauce, apricots, pears, prunes, etc.), vinegar and baking soda, buttermilk and yogurt, and commercial egg replacer powder (like EnerG) are also typical egg alternatives. White distilled vinegar and apple cider vinegar are the two most common kinds of vinegar. Here’s the tried-and-true recipe for chocolate cake made with silken tofu in place of eggs:
Ingredients for a Cake
Two Cups of All-Purpose Flour
Sodium Chloride (Salt) – 1 Teaspoon
Powdered baking soda, one teaspoon
Amount: 2 tablespoons baking soda
3/4 cup of natural cocoa powder
Approximately 2 cups of granulated sugar (for conversion, see my notes).
I chose 1 cup of canola oil as my vegetable oil of choice.
One cup of hot coffee, please. (I dissolved 1.25 teaspoons of instant coffee in a cup of steaming water.)
One cup of milk (I went with 2%).
Half a cup of silken tofu puree (I used Nasoya Brand Silken Tofu)
One teaspoon of vanilla extract.
You can make a vegan version of this luscious chocolate cake by substituting soy milk for regular milk.
Ingredients for the Icing:
a single package of Dr. Oetker’s Organic Chocolate Icing Mix
1/4 cup of hot water or milk (heated for 15 seconds in the microwave)
1/3 cup (or five tablespoons plus one teaspoon) of softened butter, room temperature
An Extract of Vanilla, One-Fourth of a Teaspoon
A dash of baking soda
Produces one 9-inch cake or two 8-inch cakes and six cupcakes.
Making a Cake
First, have the oven ready at 325F (160C).
Two 9-inch cake pans should be greased and floured (the base of the pan was floured with cocoa powder since this was a chocolate cake).
Mix the flour, salt, baking powder, baking soda, cocoa, and sugar in a large bowl by sifting them together.
Four, dig a well. Toss in some canola oil. Next, the steaming coffee concoction.
5. Include milk.
6. Stir in the mashed tofu. (Using a spoon, empty the silken tofu from the package; then, place the tofu in a blender and purée until smooth and creamy.)
Seven, add a few splashes of vanilla extract.
Using an electric mixer, beat the ingredients on medium speed for two to three minutes. (At first, I didn’t use the hand mixer to combine the batter because I’d heard that mixing the batter while using egg substitutes, in this case, tofu, is not suggested; I was alarmed to see that the batter was so watered down and full of little lumps. I used a hand mixer to smooth the bumps, but the batter was still quite watery.
Using two 9-inch cake pans, divide the batter evenly. (Another option is to only use 34 of the batter for the six muffin cups and use the rest to fill both 88 pans).
After 25-30 minutes in the oven, test the cake with a wooden toothpick to ensure it is done. After 15 minutes, you should check on the cupcakes. I set the timer for 25 minutes and put one pan in the middle and one at the bottom of the oven. I then switched the pans after about 12 minutes. The old pan on the bottom rack must be moved to the middle frame to make room for the new pan on the top shelf. This is done so that both cakes will bake evenly. Both of my makes took precisely 25 and 30 minutes, respectively.
11 Wait until the cakes are cold before removing them from the pans. My attempt to move the cake to a wire rack after 20 minutes (the original recipe called for 15) was a bit of a disaster. So I just let the second cake sit in the pan. The bottom of the pan felt cool after about an hour, so I shifted the contents to a wire rack to finish cooling.
Twelve, you can frost the cake on the wire rack once it has cooled. The cakes were cooked on Saturday, and Sunday was spent frosting them. I put it in a bamboo basket and left it on the kitchen counter. The cake could alternatively be chilled in the refrigerator.
Frosting
It all starts with a good sifting.
Second, add the butter, milk, vanilla, and baking powder. Icings can be kept from drying out by adding a pinch of baking soda, as I read in the same book.
Third, combine the ingredients at medium-high speed with a hand mixer. If necessary, thin it with a splash of liquid.
As icing on the cake:
Since this was my first time icing a cake, I followed the cookbook’s instructions.
First, I turned the bottom cake layer over so the flat side would face down on the serving platter. Cakes with domed tops can be leveled by inverting them after being cut with a serrated knife.
2. Spread between a half cup and three-quarters of a cup of frosting over the base layer. Use a metal offset spatula or a plastic one and spread it out gently.
Now, with the cut or domed side facing up, arrange the second layer on top of the first.
Fourth, using the remaining half cup of frosting, cover the outer edges of the cake.
Fifth, ice the second layer’s peak.
Although I found it challenging, I was able to frost the entire cake successfully. I was unsure of the frosting’s consistency both before and after the frosting process. After examining numerous cake photos, I concluded that the icing was too thick for easy spreading. It would have been much easier to frost the cake if I had added a few more drops of water to thin it.
Decorating
You can do anything, as the possibilities are infinite. Because I am a novice baker and my son is fond of M&Ms, I used them to line the cake. The birthday greeting and the flowers were written with premade Cake Mate decorating pens, which can be found in the baking section of most supermarkets.
Taken Notes
Overall, the cake was delicious. However, I would make a few adjustments to the recipe for healthy eating, such as cutting the sugar in half from the original cake recipe’s 2 cups. We can reduce the amount of sugar in the cake by using less sweet frosting. Next, we need to lessen our oil consumption. Half as much oil can be substituted with unsweetened applesauce.
Look at the foolproof chocolate cake recipe for celebrations, complete with pictures and instructions. Browse through all of the tried and true cake recipes right here.
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