Eggless Chocolate Cake Recipe

Items Required

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 (See My Notes)
1 Cup Vegetable Oil (I Used Canola Oil)
1 Cup Hot Coffee (I Mixed 1.25 Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
1 Cup Milk (I Used 2% Milk)
1/2 Cup Silken Tofu Pureed (I Used Nasoya Brand Silken Tofu)
1 Teaspoon Vanilla Extract

Preparation Method

1. Preheat the oven to 325F (160C) for 15 minutes.

2. Grease and flour (I used cocoa powder to flour the base of the pan because it’s a chocolate cake) two 9-inch cake pans.

3. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.

4. Make a well. Add the canola oil. Then the hot coffee decoction.

5. Add milk.

6. Add the pureed tofu. (Remove the silken tofu from the packet using a spoon add it to the blender and puree it to a creamy mixture)

7. And a couple of drops of vanilla essence.

Posted by on Jul 12th, 2012 and filed under Cake Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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