This cake is rich, moist, and screams chocolate. You won’t believe it’s eggless! It is a recipe that is super easy to make, and is my go-to whenever I need to whip up a cake for a special occasion. It has a beautiful crumb that is both chocolaty and moist. A customer recently told me that she couldn’t bare to throw out the 5-day-old leftovers from her child’s birthday party because it is just. That. Good.
This recipe brings with it a lot of memories from my childhood. It was used at countless birthdays, church bake sales, and baking competitions at our local fair. Growing up, we called this cake “Grandma’s Never Fail Chocolate Cake.” And it was truly that 99% of the time. I would love to say 100%…but there was that one time my friend and I misread the ingredients and added 2 tablespoons of baking soda instead of the 2 teaspoons the recipe actually asked for…I seriously shudder thinking of the taste…Ha!
While the essence of my grandmother’s recipe is still in this cake, I wanted to do two things: make it eggless and enhance the chocolate flavour. (There can never be too much chocolate, am I right?) I replaced the eggs with tofu. I added coffee and chocolate milk to create a richer chocolate annnd I increased the cocoa powder. You guys, it’s soooo good! If the flavour isn’t enough, this recipe also works well for cupcakes.
It has become one of my top requested cakes from customers, and the flavour my own kids enjoy every birthday. I hope you enjoy it as much as we do!
Tips and Tricks:
- If you don’t have an egg allergy in your house, you can swap out the 1/2 cup tofu with 2 eggs!
- This cake is perfect with my Vanilla Buttercream or the chocolate frosting that accompanies this recipe!
An eggless chocolate cake that has a rich chocolate flavour
- 1/2 cup soft butter or margarine
- 1 1/2 cup white sugar
- 1/2 cup soft tofu
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/2 cup cocoa heaping
- 2 tsp. baking soda
- 1/2 cup coffee fresh or leftover from your morning
- 1/2 cup chocolate milk
- 1 tsp. vanilla
- 1/2 tsp. salt
- 2 1/4 cups butter, room temperature
- 8 cups icing sugar
- 2 tbsp coffee cooled (I use leftovers from our morning pot)
- 3/4 cup cocoa
- 1 tsp vanilla
- 1/4 cup melted semi-sweet chocolate chips, cooled
- 3-6 tbsp milk (to desired consistency)
Preheat oven to 325 F.
In a bowl, cream together margarine, sugar, tofu, and baking soda. Scrape the edges of the bowl to ensure all ingredients are well combined. I'm not a huge fan of baking soda, so adding it now, ensures it will be evenly combined.
Add milk and vanilla. Blend on low until combined.
Add flour, cocoa, and salt. Blend on low until combined.
In a microwave safe dish, combine coffee and chocolate milk. Microwave for 1-2 minutes until boiling.
Slowly add coffee mixture to flour mixture. Blend on low until combined.
Divide batter between two greased and floured 9" round pans or 18 cupcakes liners.
Bake cake for 35 minutes or until a toothpick comes out clean.
If baking cupcakes, bake for 25 minutes or until a toothpick comes out clean.
In a microwave safe dish, melt the semi-sweet chocolate chips. Microwave for 20 second increments, stirring the chocolate chips in between, until chocolate is melted. Set aside to cool.
In the bowl of a stand mixer, whip butter until soft and fluffy (about 2 minutes). Scrape the sides of the bowl with a spatula to ensure all the butter has been incorporated.
Add the vanilla, coffee, and first 4 cups of icing sugar. Slowly mix until combined. Continue to scrape the sides of the bowl.
Add 3 tbsp of milk and cocoa. Mix until combined.
Add the remaining icing sugar and milk.
Add the melted chocolate. Blend on low until combined.
On medium speed, whip the buttercream for two minutes until the frosting is light and fluffy. Periodically scrape the sides of the bowl to ensure all frosting has been incorporated.